Mifu pizza Bianco
Time required: 1 h 30 min.
A pizza does not necessarily need tomato sauce or meat. Valio Mifu is a perfect alternative to minced meat, and why not try the Koskenlaskija Ruoka & Dippi cheese instead of tomato sauce. At Arkea’s Restaurant Nereidi, the pizza is loved by vegetarians as well as those on a mixed diet.
Red onion compote
5–6 (500 g) red onions
50 g Valio butter
1 dl sugar
1 tsp. gingerbread spice
½ tsp. ground black pepper
½ tsp. salt
2 dl Valio dark mulled wine or red wine
2 dl water
25 g yeast
½ tsp. salt
50 g Valio butter melted
5 dl Durum wheat flour
300 g Valio Koskenlaskija® Ruoka & Dippi natural
200 g Valio Emmental red label grated
100 g Valio AURA® crumbled
1 large onion diced
3 cloves garlic, crushed
250 g Valio MiFU® cooking crumb
Cut the onion into thin rings. Sweat the onions in a pan with butter. Add the sugar, spices, and mulled wine. Let simmer at low heat for approximately 30 minutes, until almost all of the liquid has boiled away. Can into clean glass jars and let cool down.
Dissolve the yeast in lukewarm water. Add the other ingredients and mix until even. Knead the dough until elastic. Raise well under a cloth. Roll out the dough to the size of a baking tray, and spread the cheeses on top. Spread the onions and Mifu. Bake at 200 degrees for 12 minutes. Garnish with arugula and red onion.
See other recipes made for Valio:
- Pita burger with Koskenlaskija
- Fish soup with Koskenlaskija
- Pasta casserole with smoked ham and aubergine
- Koskenlaskija and salsa sauce