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(Cirka 8 stykker)
\n25 g g\u00e6r
\n2 \u00bd dl vand
\n2 spsk olivenolie
\n7 dl hvedemel
\n\u00bd tsk salt
\n200 g Gruy\u00e8re AOP
\n3 kartofler
\nFrisk rosmarin
\n3 fed hvidl\u00f8g
\n50 g mandler
\n500 g cherrytomater p\u00e5 stilk
\nOlivenolie[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.2″ global_colors_info=”{}”][et_pb_text _builder_version=”4.10.5″ hover_enabled=”0″ text_orientation_tablet=”left” text_orientation_phone=”” text_orientation_last_edited=”on|tablet” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Forbered en traditionel pizzadej. Mens den h\u00e6ver, forvarmes ovnen til 250 \u00b0C. S\u00e6t en rist i midterste rille. Vend cherrytomaterne med olivenolie i et ovnfast fad, og bag dem i ca. en time.<\/p>\n
Sk\u00e6r kartoflerne i tynde skiver med et mandolinjern, riv osten, hak mandlerne groft, og sk\u00e6r hvidl\u00f8get i tynde skiver. L\u00e6g dejen p\u00e5 et meldrysset bord, og \u00e6lt den i 1 minut, indtil den er ensartet og elastisk. (Tag eventuelt lidt mel p\u00e5 h\u00e6nderne, s\u00e5 dejen ikke h\u00e6nger fast).<\/p>\n
Rul dejen ud, og l\u00e6g den over p\u00e5 et stykke bagepapir.<\/p>\n
H\u00e6ld lidt olivenolie hen over pizzaerne, og fordel derefter resten af fyldet p\u00e5 n\u00e6r mandlerne og tomaterne, som tilf\u00f8jes senere.<\/p>\n