Vegetable Puttanesca Pizza
Ingredients
4 persons
- 4 cloves of garlic
- 8 salted anchovy fillets from tins, finely chopped
- 2 fresh red chili peppers, seeded, finely chopped
- 3 tablespoons black olives, finely chopped
- 3 tablespoons capers, finely chopped
- 2 handfuls of cherry tomatoes, halved
- 400 milliliters ELVEA Natural Passata
- 1 handful of fresh basil, finely chopped
- pepper
- salt
- 0.5 cauliflower, in florets
- 210 grams whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon of salt
- 80 milliliters of water
- 18 grams of fresh yeast
- 70 grams ELVEA Double Concentrate
- 1 can of artichokes
- 1 handful fresh basil
- 150 grams of stracciatella cheese
- pepper
Preparation
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1
Make the sauce
Heat a splash of olive oil in a pot on the stove. Add the garlic and anchovies, and then the chili pepper, the olives, the capers, and the cherry tomatoes. Sauté for about two minutes. Season with pepper. Add the passata and the basil and let the mixture cook with the lid on.
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2
Make the pizza
Preheat the oven to 250 degrees.
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3
Finely grate the cauliflower florets (to the texture of rice). Spread the whole wheat flour out on the work surface and make a well in the center. Mix in the cauliflower rice, olive oil, and salt. Dissolve the fresh yeast in the water along with the tomato paste. Pour the yeast mixture into the flour. Knead the mixture by hand into a smooth and homogeneous dough. Cover the dough with a clean kitchen towel and let it rise for at least 90 minutes in a warm place or overnight in the refrigerator.
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4
Drain the artichokes, cut them into pieces, and fry until golden brown in a hot pan. Finely chop a few cauliflower leaves and add them to the artichokes in the pan. Sauté together for a few minutes.
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5
Roll out the risen pizza dough into one large pizza or two small ones. Place the dough on a baking sheet lined with parchment paper and spread some puttanesca sauce over it. Then top with the fried artichokes and cauliflower leaves. Bake the pizza in the oven for 12 to 15 minutes.
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6
Remove the pizza from the oven and top it with some stracciatella cheese and fresh basil just before serving.
