Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup Robiola Alta Langa cheese, crumbled
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Roll out the pizza dough on a lightly floured surface to a thickness of about 1/2 inch.
3. Place the pizza dough on a baking sheet lined with parchment paper.
4. In a small bowl, mix together the olive oil, garlic, rosemary, sea salt, and black pepper.
5. Brush the olive oil mixture over the pizza dough.
6. Sprinkle the crumbled Robiola Alta Langa cheese over the top of the pizza dough.
7. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 560mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Pizza dough can be substituted with store-bought or homemade focaccia dough.
- Robiola Alta Langa cheese can be substituted with any soft cheese, such as brie or camembert.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor and color.
- Top with arugula or other fresh herbs for a pop of freshness.
- Drizzle with balsamic glaze for a sweet and tangy finish.
Tips and Tricks:
- Make sure to let the pizza dough come to room temperature before rolling it out.
- Use a good quality olive oil for the best flavor.
- If the cheese starts to brown too quickly, cover the pizza with foil and continue baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the pizza in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish with fresh rosemary sprigs or a sprinkle of sea salt.
Pairings:
Pair with a glass of red wine, such as a Chianti or Pinot Noir.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting Advice:
- If the crust is not crispy enough, bake for a few more minutes.
- If the cheese is not melted enough, broil for a few minutes until bubbly.
Food Safety Advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw dough or cheese to prevent the spread of bacteria.
Food History:
Robiola Alta Langa is a soft cheese made in the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor Profiles:
Robiola Alta Langa cheese has a creamy, tangy flavor with a slightly nutty finish.
Serving Suggestions:
Serve the focaccia as an appetizer or as a main course with a side salad.
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Region: Italian