Pizza with datterini tomatoes, rocket, pesto, and parmesan
Ingredients
4 persons
- 200 grams of flour
- 1 tablespoon olive oil
- pinch of salt
- 1 teaspoon sugar
- 20 grams fresh yeast
- 14 cups of water
- 120 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- tablespoon of basil pesto
- handful of arugula
- 50 grams of grated Parmesan
Preparation
-
1
Spread the flour on your work surface and make a well in the center.
-
2
Mix in the olive oil, salt, and sugar. Dissolve the fresh yeast in the water and pour the yeast mixture into the flour.
-
3
Knead the mixture by hand into a smooth and homogeneous dough.
-
4
Roll the dough into a ball, cover with a clean tea towel, and let rise in a warm place for at least 90 minutes, or overnight in the refrigerator under plastic wrap.
-
5
Just before baking, unroll the dough and flatten it with your fingertips to the desired thickness.
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6
Start in the middle and work toward the edges while rotating the pizza.
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7
Preheat the oven to 200 °C.
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8
Spread the base with the pesto and top with halved tomatoes.
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9
Bake for 8 minutes in the oven.
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10
Top with arugula and parmesan shavings.
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11
Buon appetito!
