John Myers
Contents
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Ingredients
For the pizza base:
- 1 tbsp Baking powder
- 180 g Wheat flour type 405
- 3 g Chicken broth, Kraft bouillon
- 1 tsp Sugar, fine, white
- 100 g Water, lukewarm
- 10 g Dry yeast
- 2 tbsp Extra virgin olive oil
For the basic pesto:
- 5 medium-sized Tomatoes, red, fully ripe
- 6 Onions, red
- 3 small Cloves of garlic, fresh
- 2 tbsp Celery leaves, fresh or frozen
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Black pepper, fresh from the mill
- 1 Hot peppers, red, medium hot
For covering:
- 200 g Percorino, alternatively Emmental, nutty, coarsely grated
- 120 g Cauliflower florets, small
- 100 g Broccoli florets, small
- 1 Can Anchovy fillets, in oil, approx. 70 g drained weight
- 100 g Parmesan, coarsely grated
- 3 tbsp Extra virgin olive oil
To garnish:
- 0,5 piece Tomato, peeled
- Pepperoni threads, red
Instructions
- Prepare a 28-hole baking sheet with margarine or parchment paper.
- Mix the baking powder with the wheat flour well. Dissolve the chicken stock and sugar in lukewarm water, then mix in the yeast powder and let ripen for 5 minutes. Knead the yeast mixture with the flour to form a crumbly dough. Add the olive oil and knead in. Continue kneading for at least 10 minutes. Cover and let rise in a warm place for 45 minutes.
The pesto:
- In the meantime, wash and peel the tomatoes for the base pesto and garnish. To garnish, cut 1 tomato in half and keep the lower side ready as a whole. Quarter and core the rest of the tomatoes and work the quarters into cubes approx. 4 mm in size. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Fry with 1 tablespoon of the olive oil until translucent and mix with the remaining ingredients into the tomatoes.
- Wash the peppers, remove the colander, cut open lengthways on one side, remove the grains and partitions and cut 8 thin strips across. Dice the remaining hot peppers. Wash the cauliflower and broccoli and cut out the florets with a 3 - 4 cm stem. Blanch in boiling salted water for 2 minutes.
- Preheat the oven to 220 degrees top heat.
- Knead the dough briefly with both hands and roll out to a diameter of approx. 30 cm. Place on the baking sheet and roll up the edge. Let rise for 10 minutes. Briefly prebake in the oven until the edge begins to brown.
- Switch the oven to bottom heat.
- Mix the ingredients for the pesto with 2 tablespoons of the Parmesan for the pesto and spread on the pizza base, sprinkle with the Percorino cheese. Top with the vegetables and add the anchovy fillets, cut into small pieces. Finish with the Parmesan and drizzle the remaining olive oil along with the anchovy oil.
To garnish:
- To garnish, place half the tomato in the middle and place two cords of pepper on each of the tomatoes in a heart shape.
- Place in the oven on the middle rack and finish baking in 10-15 minutes. Divide into 8 pieces on a wooden board, serve and enjoy.
