Ballarini Pizza
This pizza brings delicate spices to the table – and you will discover that courgette flowers do not need to be served in batter or have a filling in order to be absolutely delicious!
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SERVINGS
2
PREP IN
30 MIN.
INGREDIENTS
For the pizza dough:
300 g pizza flour (type 00)1 packet of dried yeast (7 g)
1 tsp. salt
1 generous pinch of sugar
150 ml lukewarm water
2 tbsp. olive oil
For the topping:
150 ml tomato passataSalt, pepper
1 heaped tsp. dried oregano
1 Mozzarella ball
2 sprigs of basil
Also:
Flour for kneadingHOW TO MAKE IT
- Knead the ingredients into a supple dough. Form the dough into a ball and cover it. Leave it to rise in a warm place for at least 1 hour until the volume has increased significantly..
- Preheat the oven to 200 °C (upper/lower heat) (180 °C fan). Once the dough has risen, knead it again on a lightly floured work surface. Roll the dough out to the size of a tray and place it on a baking tray lined with baking paper. Or halve it, roll the halves out round and place them on pizzamoulds.
- Season the tomato passata with salt, pepper and oregano until savoury. Spread evenly over the dough. Drain the mozzarella, cut into slices and place on top. Place the tray or the pizzamoulds in the oven and bake for 20–25 minutes until crispy. Serve garnished with basil leaves.
- Tip: When the tray is preheated in the oven, the pizza base achieves a crispier consistency.
