Being a passionate foodie, chef and Italian, I have a massive weakness for pizza – the perfect pizza, of course!

I am fortunate to have been growing yeast at home for many years; initially for making bread until I discovered how amazing homemade yeast was when used for pizza. From then on my pizza passion has gone off the scale!

I refresh the yeast once a week, for which the bread baking has become secondary, as I now bake at least 2 large trays of pizza, which is then impossible to resist eating within 24 hours!

So this is my pizza dilemma; as a piece gets eaten at every meal time and I consume more than I really should! My ultimate favourite is made with SunBlush® tomatoes, very little mozzarella, garnished with Stracchino/Crescenza, fresh basil, rocket and extra virgin olive oil once cooked.

Pizza with SunBlush® Tomatoes, Mozzarella, Crescenza and Rocket

Ingredients

300g of flour 0

150g of home made fresh yeast refreshed the night before

Water

Salt

Extra virgin olive oil

200g SunBlush® tomatoes
150g mozzarellaBasil

200g of Crescenza

1 bunch of arugula

pizza

Method

  1. Melt the yeast in a large bowl with warm water and salt; add the flour and enough water to make the dough very soft.
  2. Add a tablespoon of oil and work so it is thoroughly mixed. Cover and let it stand in the oven [turned off]; keep oven the light on until the dough is double in size.
  3. Take out the dough and preheat the oven to its maximum temperature.
  4. Meanwhile, grease one or two baking trays and flatten the dough with the aid of your hands.
  5. Spread the SunBlush® tomatoes evenly over the dough & scatter the torn mozzarella.
  6. Let it stand for about twenty minutes then gently push the tomatoes into the dough.
  7. Bake on the lower shelf of the oven for about 20 minutes. Once baked, add the Crescenza/Stracchino in small pieces over the pizza, leaving it to stand for two minutes.
  8. Finish with rocket and a drizzle of good quality extra virgin olive oil.
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