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Avocado grapefruit shrimp white pizzetta




Dough for 2 pizzette

(or bread dough bought or at the baker's)

  • 310 g T45 flour
  • 180 ml of water
  • 8 g salt
  • 2 g of yeast


Others ingredients

  • 1 small jar of thick fresh Cream 30% fat
  • 150 g spreadable cream cheese
  • 1 ripe but firm avocado
  • 6 à 8 small shrimps cooked and peeled
  • 1 organic pink grapefruit
  • 1 small Mozzarella Burrata
  • Seeds squash, poppy and/or sunflower
  • Salt and Pepper
  • A little lemon juice


Dough for 2 pizzettas

  1. 1

    Mix flour and salt in the bowl of a food processor using the hook

  2. 2

    Dilute the yeast in the water, mix, then pour over the flour + salt mixture

  3. 3

    Blend for about 10 minutes, then knead until the dough doubles in volume

  4. 4

    Degas, roll 2 dough pieces and keep in a cool place until the next day

  5. 5

    Take them out of the fridge 1 hour before use


  1. 1

    Put a refractory stone or a plate in the oven and preheat as hot as possible.

  2. 2

    Spread the dough pieces lengthwise to make pizzette.

  3. 3

    Spread a tablespoon of fresh cream on the pizzetta and prick it with a fork up to 1 cm from the edge.

  4. 4

    Bake until the edges of the dough are coloured, it goes very quickly between 3 and 6 minutes.

  5. 5

    Leave the cooked pizzetta to cool.

  6. 6

    Spread the cream cheese on the cooled pizzette and zest a little grapefruit.

  7. 7

    Cut the avocados in half, peel them gently and slice them thinly.

  8. 8

    Brush a lemon juice over the sliced avocados to prevent oxidation, then season with salt and pepper.

  9. 9

    Using the blade of a large knife, place the sliced avocados on the pizzettes.

  10. 10

    Place grapefruit cubes, mozzarella burrata pieces, and shrimp as harmoniously as possible.

  11. 11

    Sprinkle with pumpkin seeds for example.

  12. 12

    Pour Maison Bremond 1830 White Balsamic Vinegar Grapefruit in a zigzag pattern over the avocados