Time: 30 minuti più riposo
Difficulty: Facile

A pizza that encloses the old saying "the farmer does not know how good the cheese with pears"... a dough enriched with a small bowl of chickpeas and an incredibly tasty filling. Top ingredient? The walnut kernels that make it crisp.

Ownership:
The properties of nuts are numerous, contain mineral salts, trace elements and electrolytes, including phosphorus, potassium, magnesium, calcium, copper, zinc and iron, in addition to a good amount of omega 3 fatty acids, useful to control sugars and good for heart health.
They have a cardiotonic action and are a valid therapeutic ally in conditions of mental fatigue, a tonic of the nervous system and possesses antianemic, antispasmodic, sedative and anti-inflammatory properties.
It is recommended to consume 2 - 3 nuts a day for the presence of magnesium, which plays an antistress, anti-inflammatory, painkiller, sedative and antiedemigena.

Historical outline of the project:
Walnuts are the fruit of the walnut, a plant (Juglans Regia) belonging to the family of Juglandaceae originating in Asia. You can taste the kernel composed of two cream-white wrinkled lobes, tender and crunchy, contained in a woody shell. The harvest season is autumn.

Notes:
The walnut of Sorrento is certainly the most appreciated with the kernel of medium size, has oval shape and the shell is light in color, little wrinkled and thin, elongated or roundish. Other types of walnuts are the Franquette, large and oval, the Hartley California, large and "heart-shaped", and the Chandler walnuts, Californian of excellent quality, "heart-shaped", with light kernel and almost pearly

Ingredients per 1kg of dough
450 g special mix bread and pizza Molino dalla Giovanna
50 g chickpea flour
400 g water
10 g fresh yeast
15 g sugar 
30 g extra virgin olive oil
12 g salt up



For dressing
200 g mozzarella for pizza
200 g buffalo mozzarella PDO
250 g sweet gorgonzola
2 thigh pears
100 g walnut kernels  
evo oil

Time: for preparation 30 minutes plus rest
Difficulty level: easy

Proceeding
Mix the mixture and chickpea flour in a bowl with the palm of your hand.
Pour the water into a second bowl and dissolve the yeast, stirring with a whisk. Transfer the liquid obtained into the flours and incorporate by working with one hand, finally add the oil and salt and knead until a homogeneous mixture.
At the end form balls of 220 g and lay on a baking sheet lined with parchment paper. Let rise in the refrigerator for 4 hours covered with a damp kitchen towel.
In the meantime, pass the pizza mozzarella and the buffalo mozzarella previously put to drain to the mixer, the mixture must be coarse.
After the rising time, distribute a little mixture on the pastry board, take a raised ball and with the pressure of the hand, begin to press the dough gently enlarging it to the diameter of 26-27 cm.
Transfer on a baking sheet lined with baking paper and season with mozzarella, proceed in the same way with the other pizzas and bake in the oven preheated to 280 Mai for 10 minutes.
Meanwhile wash the pears well, slice very thin and place in a bowl with water.
Remove from the oven, distribute the slices of pear on the edge of the pizza, add a spoonful of gorgonzola in the center and distribute the walnut kernels in a circle.   Complete with a grind of pepper and bake in the preheated oven at 250 º C for 6-8 minutes.
Bake and serve.