INGREDIENTS FOR 1 PIZZA
for the dough:
- 500 g of flour 00 (or Manitoba flour)
- 25 g of fresh brewer's yeast (or 7 g dry yeast)
- 1 teaspoon of sugar
- 300 ml of warm water
- 1 teaspoon of salt
to garnish:
-1 mozzarella fiordilatte
- 1 courgette
- 1 tub of Gorgonzola DOP Calzetti cream
- 1 Tropea onion
Preparation:
First, dissolve the yeast in warm water in a bowl.
We put the flour on the pastry board and create a hole in the middle, to form the classic fountain.
Pour the water with the dissolved yeast and oil into the center. We sprinkle the salt on the flour.
Bring the flour inwards until it is all incorporated, kneading with your fingers. When everything is blended, we knead the dough until the mixture is firm and malleable.
Form a ball and put it in a bowl with flour on the bottom, cover or put it in the closed oven with the light on and let it rise for at least 3/4 hours or cumunque until it has doubled its size.
Grate the zucchine and let them go in the pan for about ten minutes. Spread the dough on a lightly oiled baking sheet, spread the diced mozzarella on the surface of the dough, add the sliced zucchini and Tropea onion, and on top of the DOP gorgonzola cream placed in several points with a teaspoon. When cooked, the cream will melt very well and mix with all the other flavors.
In the oven at 250 ° in static mode for about 10 minutes on the lowest shelf, then move it for another 5/6 minutes, or in any case until golden brown, on the central shelf of the oven.
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