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Goat cheese and Sauvignon Blanc are a classic pairing in international cuisine. This simple and delicious dish combines the crispiness of the baked dough with the delicate texture of the goat cheese, and the sweetness of the caramelized onions with the bitterness of the watercress. The special touch is given by the truffle oil with its musky, moldy and pungent aroma. The acidity of the wine is balanced by the sweetness of the caramelized onions, and the aromatic intensity of the cheese is equivalent to that of the wine. Finally, the rue notes of the wine match perfectly well with the aromas of the pastures the goats were fed with.
For the pizza dough:
Peel and julienne the onions and then cook them in a frying pan with olive oil and salt until they caramelize. Serve the onions on the baked pizza dough and cover with grated goat cheese. Bake in hot oven for a few minutes, until the cheese melts. Finish the pizzeta with a dash of truffle oil and fresh watercress.
For the pizza dough:
Mix all the ingredients. Knead and let stand, covered with a clean kitchen towel. Separate the dough into 4 or 6 buns, and stretch them giving the desired size and shape. Place on a baking tray, add a dash of olive oil, and cook for a few minutes in a very hot oven.
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