Pizza con salamino e carciofi

Average preparation time
Average preparation time
Easy
Easy
Italian
Italian
Main dish
Main dish
Meat
Meat

Ingredients

Deeg
200 g
00-flour
1 dl
water
18 g
fresh yeast
2 tablespoons
olive oil
1 teaspoon
salt
1 pinch
sugar
Topping
200
mozzarella
100 g
ELVEA Pomo e Peperoni
10 slices
salami cacciatore
2
(imposed) artichokes
200 g
mozzarella
1
Persons

Preparation

  • Pour the flour on your worktop and make a well in the middle. Mix in the olive oil, the salt and the sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
  • Knead the mixture by hand to obtain a homogeneous and smooth dough. Roll the dough into a ball, cover with a clean kitchen towel and let rise for at least 90 minutes in a warm place or overnight in the refrigerator, under cling film.
  • Just before baking, roll out the dough and flatten it to the desired thickness with your fingertips. Start in the middle and work towards the edges while you turn the pizza around.
  • Cover the pizza with the concentrated tomato paste, the salami, artichokes and mozzarella and bake in the oven. Cover the pizza with the robiola cheese and 3 tablespoons of peeled yellow Datterini tomatoes and bake in the oven. How long a pizza has to bake depends on the heat of your oven. But it's easy to see when your pizza is ready; it’s when the crust begins to brown and the ingredients melt. Keep an eye on your pizza regularly.

Pizza with Peppe - Culinaire Ambiance

 

ELVEA products in this recipe