Ingredients for 2 pizzas
- 250 g of Pizza&Focaccia flour mix, Molini Spigadoro
- 140 g of water
- 2 g fresh brewer’s yeast
- 10 g of extra virgin olive oil
- 2 g of salt
For the dressing:
- 200 g of tomato sauce
- 150 g fresh mozzarella cheese
- 1 grilled zucchini
- 100 g of cooked ham
- confit cherry tomatoes in oil
- halls
- pepper
- extra virgin olive oil
- fresh oregano
- basil
Proceedings
In a bowl, bring together the flour the salt and oil. Dissolve the yeast in the water. Add the liquid to the flour and mix with a wooden spoon. Tip the dough onto a work surface and mix vigorously with your hands until it forms a smooth, homogeneous ball.
Transfer the dough to an airtight plastic or glass container and let it ripen in the refrigerator for at least 8 hours.
Season the tomato sauce with oil, salt and oregano.
Remove from the refrigerator, divide the dough into two equal loaves, roll out the loaves to form the bases of the pizzas.
Precook in a hot oven at 200 degrees on both sides for about 3 minutes total.
Remove from oven, sprinkle pizza with tomato sauce, shredded mozzarella, zucchini, and prosciutto.
Bake in the oven until the mozzarella cheese has completely melted.
Top with confit tomatoes and a few basil leaves and serve.
From Maddalena’s blog – Scacciapensieri Kitchen
