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Recipes

PIZZA WITH CHICORY, ANCHOVIES, TAGGIASCA OLIVES AND BURRATA

Chicory and anchovies pizza

INGREDIENTS

FOR THE PIZZA DOUGH

  • 500 g type 1 flour
  • 320 g of water
  • 3 g brewer's yeast
  • 10 g salt

FOR THE STUFFING

  • 300 g of chicory
  • 100 g of anchovies
  • 50 g of Taggiasca olives
  • 2 burrata
  • Extra virgin olive oil
  • Fresh rocket
METHOD

METHOD

Put the flour, yeast and ¾ of the total water in the bowl of the mixer and start kneading.

Work the dough at speed 1, so that it does not overheat too much.

When the ball has formed, add the salt and the remaining water to the dough. Work again until the string is complete.

When it is strung, work the dough lightly with your hands, until you get a smooth dough.

Leave the dough to rest for 1 hour in a bowl, well covered.

When 1 hour has passed, divide the dough into ¾ equal parts (according to the size of the pizza you prefer) and with each piece, form a ball.

Bring the dough towards the center of the ball and then give a light sprinkling to give tension to the balls that will have to rise in the fridge.

Put the loaves in a pizza leavening box and refrigerate at 4 ° C for 18 hours.

After 18 hours, the balls will more than double.

Sprinkle the work surface with a lot of semolina. With a pizza peel, take one dough at a time and start working and spreading it, widening it but leaving the cornice a little higher than the central part.

Add oil and mozzarella and place in a preheated oven at 250 ° C, static mode. Cook for about 12-15 minutes, until it is golden brown.

Meanwhile prepare the chicory.

Wash them, cut them and let them brown for about 5 minutes in a pan.

When the pizza is ready, fill with the chosen ingredients.

Add a base of chicory, then the olives, anchovies and a little wild rocket. At the end add the fresh burrata and garnish with extra virgin olive oil.

 

By @Frollemente

SMEG Malaysia Authorised Partner
Kitch (M) Sdn Bhd
8, Jalan Industri PBP 5, Taman Industri Pusat Bandar Puchong, 47100 Selangor, Malaysia
Tel : +603 5882 5533 Fax : +603 5882 6267