For 2 pizzas
: 300 g of type 00 flour, 1 small tablespoon of dry baker’s yeast, 220 g of lukewarm water, 1 tbsp of olive oil, 6 g of salt, 200 g of tomato coulis, 200 g of square of Aurillac, 200 g of pecorino pepato, 2 balls of burrata, oregano, 6 figs, basil leaves.
: 20 mins – Cooking
: 10 minutes – Cost
: * – Difficulty
: Make your pizza dough by mixing flour, yeast dissolved in a cup of hot water, olive oil and salt. Add the water and work the dough into a smooth, lump-free ball. Cut it in 2, form 2 pieces of dough and let them rise for 6 to 8 hours in the refrigerator. Preheat the oven to at least 250°C. Spread the dough into 2 pizzas. Cover with tomato coulis and a square of Aurillac and pecorino pepato cut into slices. Shred the burrata balls and cover the pizzas. Sprinkle with oregano. Bake for 6 to 7 minutes. Wash and cut the figs into thin wedges.
: When the cheese has melted, take the pizzas out of the oven and immediately cover them with quartered figs and a chopped basil leaf. Serve immediately.
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