Pizza with carrots, dukkah nut mix and onion soubise sauce

Ingredients:

Pizza dough

• 60 g olive oil, plus extra for greasing the baking sheet
• 60 g of sugar
• 60 g dry yeast
• 60 g coarse salt
• 9 cups (1.1 kg) premium flour
• 2 tbsp. bread starters

Soubise sauce

• 1 cup (230 g) unsalted butter
• 1.5 cups onion, cut into 2.5 cm pieces.
• 0.5 cups premium flour
• 8 cups whole milk
• 4 cups heavy cream
• 1 tbsp coarse salt
• 1.5 tsp ground black pepper

Baked carrots

• 6 large carrots, cut into 1 cm thick circles.
• Zest and juice of 2 oranges
• 0.5 cup honey
• 1 tbsp coarse salt
• 0.5 tsp ground black pepper

Dukkah is a spicy mixture of nuts.

• 1 cup almonds
• 1 cup hazelnuts
• 1 cup sesame seeds
• 2 tablespoons coriander seeds
• 1 tbsp. black peppercorns
• 1 tbsp fennel seeds
• 2 tbsp paprika
• 1 tbsp. l. ground cumin

Assembly

• 2 cups grated Gruyere
• Sliced ​​Fresno chili for topping
• Chopped fresh cilantro for garnish

Preparation:

1. Pizza doughIn the bowl of a stand mixer fitted with a dough hook, combine the olive oil, sugar, yeast, salt and 5 1/2 cups water and mix for 5 minutes.
   
   Add the flour and starter and mix for 10 minutes until a soft ball of dough forms. Turn the dough out onto a work surface and divide into 250g balls. Place the balls on a baking sheet lightly greased with olive oil, cover with plastic wrap, and let rest for 1 hour.
   
   Exit: 3.25 kg of dough
2. Soubise sauceMelt the butter in a heavy saucepan. Add the onion and cook, whisking, over medium-high heat until translucent, about 6 minutes.
   
   Reduce heat to medium and slowly whisk in the flour, stirring until a white roux forms. Gradually add the milk, whisking until smooth. Add the cream in the same manner. Season with salt and pepper and bring to a gentle simmer. Cook until the sauce thickens slightly, 10–15 minutes. Remove from heat and blend with an immersion blender until smooth. Refrigerate until ready to use.
3. Baked carrots: Preheat oven to 150°C.
   
   Combine the carrots, orange zest and juice, honey, salt, and pepper in a medium bowl. Place the carrots on a baking sheet, cover with foil, and roast for 45 minutes. Remove the foil and continue roasting until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.
4. Dukka: Preheat oven to 175°C.
   
   Line a large baking sheet with parchment paper and spread the almonds, hazelnuts, and sesame seeds in an even layer. Bake for 10 minutes. Let the nuts cool, transfer to a coffee grinder, and grind until coarse breadcrumbs form. Grind the coriander, peppercorns, and fennel seeds into a fine powder and add to the nut mixture. Mix with paprika and cumin and store in a tightly sealed container for up to 2 weeks.
5. Assembly: Preheat the pizza stone in the oven to 200°C.
   
   Roll out the pizza dough into 35cm circles. Spread the soubise evenly over the dough and top with Gruyère, chili slices, and carrots. Bake until golden brown. Slice the finished pizza into wedges and garnish with dukkah and fresh cilantro.
   
   Exit: 12 pizzas, 35 cm in diameter.
   
   
   Note
   
   This recipe was provided by a chef, restaurant, or professional cook. It has not been tested for home use.
   
   For home cooking, use store-bought yeast pizza dough or make your own according to this recipe. recipe.