recipe
Pizza Bufala e Olive
INGREDIENTS-.
FOR THE PASTA_
350 g of flour
½ teaspoon of salt
3 tablespoons of extra virgin olive oil
20 g of brewer's yeast
water to taste
FOR THE FILLING:
200 g of cherry tomatoes
2 tablespoons of tomato puree
350 g of Buffalo mozzarella
10 Black olives
1 tablespoon of desalted capers
fillets of olive oil anchovy
basil, extra virgin olive oil; olive, salt
PREPARATION
Sift the flour on a pastry board, open it like a fountain and pour the salt, l’ oil and the yeast dissolved in a cup of warm water.
Start working the mass with your hands, gradually adding water until you obtain an elastic and soft dough.
Form a ball, cover it with a cloth and let it rise for 30 minutes.
After this time, rework the dough and roll out the pizza.
Place it in the pan greased with oil and let it rest again for 10 minutes.
Spread the lightly salted tomato puree on the pizza, then sprinkle it with a drizzle of olive oil. oil.
Set the pan at 200° for 15 minutes, remove from the oven and season with diced buffalo mozzarella, chopped tomatoes, olives, capers, anchovies and chopped basil leaves.
Sprinkle again with a drizzle of oil and put the pizza back in the oven until cooking is complete.
For this recipe we recommend using one of the following non-stick trays .
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