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Pizza alle verdure recipe

Written on Monday, July 18, 2016 | 12:00:00 PM

Serves : servings 

Preparation time : 20 minutes (plus rising and baking time)

Ingredients : 
1)  400 g plain flour
2)  42 g yeast
3)  sugar
4)  4 tbsp olive oil
5)  salt
6)  1 yellow pepper
7)  1 red pepper
8)  2 onions
9)  4 beef tomatoes
10)  1 courgette
11)  4 pickled artichoke hearts
12)  75 g black olives
13)  pepper
14)  1 tsp crushed thyme
15)  1 tsp crushed oregano
16)  200 g mozzarella

Preparation Method :
1) To make the yeast dough, sieve the flour into a large mixing bowl and make a hollow in the middle. Crumble the yeast into the hollow, add 1/2 teaspoon of sugar and mix into a thick dough with a little lukewarm water, bringing in flour from the edge. Dust a little flour on top, cover and allow the dough to rise in a warm place until cracks start to form.

2) Add 3 tablespoons of olive oil and 1 teaspoon of salt. Then gradually pour in about 125 ml of lukewarm water and knead with a handmixer. Continue to knead the dough by hand for approx. 10 minutes on a floured work surface until it is no longer sticky. To obtain the right consistency, it may be necessary to add a little more lukewarm water or flour.

3) Shape the dough into a ball and put it back into the bowl. Cover with a tea-towel and allow to rise in a warm place for approx. 1 hour until it has doubled in size. Roll the dough out on a baking sheet lined with baking parchment, make an edge and drizzle the dough with a tablespoon of olive oil.

4) Wash and de-seed the peppers, then cut into strips. Peel the onions and cut into rings. Remove the stalks from the washed tomatoes and slice. Wash and slice the courgette. Drain the artichoke hearts and cut in half. Pre-heat the oven to 220 °C (Gas Mark 7, fan oven 200 °C).

5) Arrange the vegetables and olives on the dough. Season with salt and pepper, and scatter the thyme and oregano over. Slice the mozzarella and arrange on top. Bake for approx. 30 minutes.


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