Serves 6
Pizza Dough
2 cups Antimo Caputo Flour
1 sachet dried yeast
50 ml extra virgin olive oil
1 tsp sugar
1 pinch salt
1 cup warm water
Start mixing the yeast in the warm water, make sure that all the yeast is melted, then you can add the sugar, the salt, Put all the ingredients slowly together in a bowl, mix into dough.
Knead the dough for 10 minutes, cover and leave to rise and double in size.
2 balls mozzarella
1 cup cherry tomatoes, sliced in half
1 cup olives, pitted
1 handful fresh basil
1 cup extra virgin olive oil
1T fresh rosemary
1 lemon
Divide the dough into even balls and roll out on a flour surface.
Garnish each pizza base with a few slices of mozzarella, a little chopped rosemary and a drizzle of olive oil. Bake pizza in a hot oven. Peel and dice , mix with cherry tomatoes (cut in half), the olives and torn basil.
Season salad and dress with a little olive oil and a squeeze of lemon.
Serve the salad on top of the pizza.
Enjoy!
Pizza Dough
2 cups Antimo Caputo Flour
1 sachet dried yeast
50 ml extra virgin olive oil
1 tsp sugar
1 pinch salt
1 cup warm water
Start mixing the yeast in the warm water, make sure that all the yeast is melted, then you can add the sugar, the salt, Put all the ingredients slowly together in a bowl, mix into dough.
Knead the dough for 10 minutes, cover and leave to rise and double in size.
2 balls mozzarella
1 cup cherry tomatoes, sliced in half
1 cup olives, pitted
1 handful fresh basil
1 cup extra virgin olive oil
1T fresh rosemary
1 lemon
Divide the dough into even balls and roll out on a flour surface.
Garnish each pizza base with a few slices of mozzarella, a little chopped rosemary and a drizzle of olive oil. Bake pizza in a hot oven. Peel and dice , mix with cherry tomatoes (cut in half), the olives and torn basil.
Season salad and dress with a little olive oil and a squeeze of lemon.
Serve the salad on top of the pizza.
Enjoy!
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