Mary Miso - Recipes for every day - Cookbooks
Starter dough:
100g white flour
23g rye flour
3g fresh yeast
3g salt
90g water
Dough:
200g water
3g fresh yeast
250g white flour
50g rye flour
8g salt
durum wheat semolina or flour to roll out
Basil pesto:
1 bunch basil
½ bunch flat parsley
2 tablespoons pine nuts, roasted
3 tablespoons parmesan, grated
100 ml olive oil
2 cooked beetroot, cut in slices
100 g fresh goat cheese, crumbled
Starter dough:
Knead all ingredients by hand. Put aside 3-5 hours or leave in the fridge over night.
Dough:
Whisk water and yeast. Add white flour, rye flour and starter dough and knead 6 minutes. Add salt and knead another 6 minutes. Let raise 1 hour.
Pesto:
Pluck basil and parsley and blend with the remaining ingredients.
Preheat oven to 200°C (upper and lower heat).
Roll out the dough on the durum wheat semolina and lay on a baking tray covered with baking foil. Spread with basil pesto, arrange the beetroot slices on top and spread the fresh goat cheese over it.
Bake pizza 20 minutes until crispy.
