Mary Miso - Recipes for every day - Cookbooks
Pizza dough:
300ml water
15g fresh yeast
2 table spoons olive oil
500g plain white flour
15g salt
Tomato sauce:
2 table spoons olive oil
1 shallot, chopped
1 clove of garlic, chopped
2 table spoons tomato purée
1 pinch of sugar
50ml red wine
160g peeled tinned tomatoes
salt and pepper
1 mozzarella ball, diced
¼ radicchio, cut into strips
100g taggiasca olives, stoned
100g scamorza affumicata, grated
Pizza dough:
Whisk water with fresh yeast and olive oil. Add flour and knead 6 minutes into a dough. Add salt and knead another 6 minutes. Cover and let rise 1 hour.
Tomato sauce:
Fry chopped onions and garlic in hot olive oil. Add tomato purée and sugar. Deglaze with red wine and let reduce. Add peeled tinned tomatoes. Season with salt and pepper and let cook 30 minutes. Let cool down.
Preheat oven to 200°C.
Form 4 balls out of the pizza dough. Flour dough balls and stretch out into rounds. Use a rolling pin to roll out until thin.
Spread tomato sauce on the dough. Top pizza with radicchio, olives, mozzarella and scamorza.
Bake 12-15 minutes.
