This post is also available in: Romanian

Today, I was so much craving for a good homemade pizza (sigh)! And since I had enough of the ones both elsewhere, I wanted so much to create a recipe and experiment with my favorite type of flours. Therefore, I made use of the buckwheat flour which I adore for its assertive flavor, rice and wheat flour. The combination makes an exquisite grain delicious pizza. Seriously, I couldn’t stop from eating! The recipe is delightfully easy, the dough will turn out crispy on outside and soft and light on inside. You can opt for any of your favorite toppings, but I strongly recommend to use at least the caramelized onions as first base, it’s such a good marriage with the pizza crust! Happy baking, folks!


Three flour pizza with caramelized red onion, Portobello and chicken
Ingredients (for 2 medium size pizzas):
140g wheat flour (type 00)
50g buckwheat flour
50g white rice flour
2 tablespoons olive oil
130ml lukewarm water
10g active fresh yeast
1 pinch of salt and sugar

Topping :
100g ground chicken breast
100g Portobello mushrooms
1 big red onion
1 tablespoon Worcestershire sauce
100ml good quality tomatoes sauce
4 tablespoons of olive oil
parmeggiano and Gouda cheese
a handful of basil leaves
green pepper sauce
salt and pepper

Directions:
1. Sift the flours, salt and sugar, in a big bowl. Dissolve the yeast in the lukewarm water and let it stand for 5 minutes. Stir to blend well and then mix it with the flour. Mix the flour until it starts to form a dough, add in the olive oil and continue to knead until the dough it’s perfectly combined and elastic. Let it stand in a warm place for 30 minutes, covered with an clean towel. In this first 30 minutes, knead lightly the dough from 10 to minutes, then let it stand covered until doubled in volume (about another 30 minutes more).
2. Dive the dough in 2 parts, and form small balls with the dough. Lightly knead the dough on a floured surface and roll it in big thin circles (about 1 cm thick).
3. Meantime, preheat 2 tablespoons of olive oil in a pan. Saute the red onion finely chopped for 2 minutes, with the lid set on. Then, add the Worcestershire sauce, season and pour over the tomatoes sauce. Cook for another 1-2 minutes and set aside.
4. In another pan, preheat 2 tablespoons of olive oil and cook the mushrooms, finely chopped for 2 minutes. Add in the ground chicken meat, season and cook for 5 minutes, until the chicken is slightly done (you don’t have too cook if perfectly, it will be spread on the pizza which will go in the oven).
5. Preheat the oven to 250C. Place the pizza doughs on baking sheets lined with parchments paper. Spread the caramelized onions over them, and then the chicken and Portobello mix. Spread lightly with chilli pepper sauce, shade Gouda and cook for 8 minutes, on the highest level grid of the oven.
6. Serve it with shaved parmeggiano and the basil leaves finely chopped.


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