Chicory, anchovies, taggiasca olives and burrata pizza

Name: Chicory, anchovies, taggiasca olives and burrata pizza
Prep time: 30 min
Cook time: 15 min
Total time: PT1,185M
Yield: 2
Ingredients: 500 g Flour type 1; 320 ml Water; 3 g Fresh brewer's yeast; 10 g Salt; 300 g Puntarelle; 100 g Anchovies; 50 g Taggiasca olives; 2 pcs Burrata; Extra virgin olive oil, to taste; Fresh rocket, to taste

This pizza combines a crisp base with sautéed chicory, Taggiasca olives, anchovies and fresh burrata. Rich in flavour and contrast, it balances savoury, bitter and creamy notes for a bold yet refined result.

Preparation Time:

30 min

Rest Time:

19 h

Cooking:

15 min

People:

Difficulty:

Easy

Course:

Diet:

Chef:

Frollemente

Ingredients

dough

500 g Flour type 1

320 ml Water

3 g Fresh brewer's yeast

10 g Salt

toppings

300 g Puntarelle

100 g Anchovies

50 g Taggiasca olives

2 pcs Burrata

Extra virgin olive oil, to taste

Fresh rocket, to taste

Proceedings

Put the flour, yeast and ¾ of the total water in the bowl of the standmixer 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 dough 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 put 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.

Chicory, anchovies, taggiasca olives and burrata pizza

Ingredients

Products used

Proceedings

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