December 11, 2020

Rustic Pizzas

SERVES 6 Persons  PREPARATION TIME 90 min.
COOKING TIME 30 min. 

INGREDIENTS

FOR THE DOUGH:

  • 7g yeast
  • 250ml lukewarm water
  • 500g ‘00’ tipo flour
  • ½ tsp salt
  • Pinch sugar
  • 2 tbs extra virgin olive oil

FOR THE ZUCCHINI PIZZA:

  • Passata or basil sugo
  • 90g fresh mozzarella slices (1/2 180g tub)
  • 1 small zucchini
  • 2 small shallots
  • 1-2 ripe tomatoes, sliced
  • Salt and pepper
  • Fresh basil

FOR THE POTATO AND PROSCIUTTO PIZZA:

  • 2 tbs olive oil
  • 1 potato
  • 3 small shallots
  • 100g prosciutto
  • 100g pecorino cheese, shaved
  • Fresh mozzarella (1/2 180g tub)
  • Salt and pepper
  • Sprig rosemary
  • Rocket, to serve

METHOD

  1. Place yeast in a mixing bowl and cover with water. Whisk and allow to sit for 10 minutes or until foamed.
  2. Add in flour and knead together, adding in salt, sugar and olive oil. Knead for 5 minutes and seal bowl.
  3. Set aside for 30 minutes, allowing dough to rise.
  4. Beat down dough and knead until smooth. Seal bowl and set aside for 30 minutes – 1 hour.
  5. Knead dough for 5 minutes. To make two bases, stretch and shape the dough with your hands until it’s a rough circle, ½ cm thick.
  6. Place bases onto lined baking trays.
  7. Preheat oven to 180°C.

ZUCCHINI PIZZA:

Cover base with passata or sugo. Slice zucchini and shallots into 1mm rounds using the Mando Junior. Place onto the base, top with tomatoes and season. Bake for 25-30mins or until golden and cooked through.

POTATO AND PROSCIUTTO PIZZA:

Cover base with olive oil. Slice potato and shallots into 1mm rounds using the Mando Junior. Place onto the base and scatter on remaining ingredients. Bake for 25-30mins or until golden and cooked through. Serve with a side of fresh rocket.

Tupper Tips:

For a gluten-free option, substitute ’00 ‘ tipo flour with a gluten free plain flour.