Zucchini burrata pizza
Ingredients
4 persons
- 570 grams organic all-purpose flour or pizza flour
- 60 grams of semolina flour
- 17 grams of salt
- 380 milliliters of water
- 5 grams of active dry yeast
- 17.6 oz ELVEA passata with basil
Toppings
- mozzarella
- burrata
- cherry tomatoes, halved
- zucchini slices
- basil leaves
- pine nuts
Preparation
-
1
Combine the flour, semolina, yeast, and water in a bowl. Knead for 2 minutes with a stand mixer, then add the salt. Knead for another 5 minutes. Let the dough rise in the refrigerator overnight (cover the bowl with plastic wrap and lightly moisten it; I spray it with a little water).
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2
The next day, about 3-4 hours before baking the pizzas, take the dough out of the refrigerator and let it rest at room temperature for 1 hour.
-
3
Next, shape into 4 balls, sprinkle flour underneath and over, carefully lay plastic wrap over them and let rise for 2 to 3 hours at room temperature
-
4
Flour the countertop and spread the dough outward with your hands from the center. Garnish with tomato sauce, mozzarella, and zucchini slices.
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5
2-3 minutes in a pizza oven (conventional oven: 12-15 minutes on the highest setting).
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6
Remove the pizza from the oven and garnish with cherry tomatoes, burrata, pine nuts, and basil.
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7
Enjoy your meal!
