John Myers
Contents
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Ingredients
For the ground:
- 110 g Water, lukewarm
- 4 g Chicken broth, Kraft bouillon
- 2 tsp Sugar, white, fine
- 8 g Dry yeast
- 200 g Wheat flour, type 405
- 1 tbsp Extra virgin olive oil
For covering:
- 5 tbsp Pesto pizza, red, fresh or frozen
- 100 g Mozzarella, coarsely grated
- 150 g Cauliflower florets, fresh
- 100 g Broccoli florets, fresh
- 100 g Shimeji mushrooms, brown-capped, alternatively softened shiitake mushrooms
- 150 g Pecorino, coarsely grated, alternatively Emmental or mountain cheese
Also:
- Flour for the work surface
- Extra virgin olive oil for the pan
To garnish:
- 8 Pepperoni threads, red
- 0,5 Tomato, red, fully ripe
Instructions
- Dissolve the chicken stock and sugar in the water. Then stir in the yeast with a small whisk. Let ripen for 5 minutes. Then add the mixture to the flour and knead into a slightly crumbly dough. Add the olive oil and work it into a smooth dough. Let rise for 30 minutes.
- Make the red pesto fresh for the topping or defrost it. Prepare the grated mozzarella. Separate the heads of the cauliflower and broccoli florets, separate larger florets, wash and blanch for 2 minutes. Clean the mushrooms, cap approx. 2 cm at the lower end and cut into approx. 5 mm thick slices. For the shiitake mushrooms, cut the hats into strips and cut longer strips in half. Prepare the grated pecorino cheese.
- Knead the risen dough well and roll it out for a 32 mm pan. Oil the pan thinly and pour the batter into the pan. Fry the dough light brown on one side over moderate heat. Take the batter out of the pan, put 2 tablespoons of water and 1 tablespoon of olive oil in the center of the pan and return the batter to the pan with the fried side up.
- Before the heating comes the topping. Brush the bottom with the pesto, sprinkle the mozzarella on top, sprinkle cauliflower and broccoli florets on top and add the mushrooms. Finish with the pecorino.
- Place half a tomato in the middle to garnish and form 4 hearts out of the pepper threads and place around the tomato. Add 2 tablespoons of water and 2 tablespoons of olive oil from the edge of the pan. Close the pan with a lid and fry the pizza on a slightly reduced heat until the pecorino melts.
- Remove the pan from the heat. Let the finished pizza slide into a serving bowl. Separate into 12 pieces, serve and enjoy warm.
Attachment:
- Pesto pizza, red, fresh or frozen: Red pizza paste - pesto rosso
