SERVES: 4
COOKING TIME: 1 hour 30 minutes
Ingredients
Pizza dough:
100ml water
225g durum wheat flour
150g Italian Tipo ’00’ flour
50g yeast
2 teaspoons sea salt
Topping:
1 x 400g tin COPPOLA Polpa + Peppers (Chopped tomatoes with Peppers)
2 balls of mozzarella
100g chorizo sausages, thin slices
1 red chilli
2 avocados
2 tablespoons D’ARCO Leccino Pitted Black Olives
100g ricotta cheese
2 teaspoons dried oregano
1 small bunch of fresh basil
Juice from 1/2 lemon
Sea salt, to season
Black pepper, to season
Method
• Pour warm water in a large bowl and stir in the yeast and sea salt. Add flour and mix until smooth. Cover the bowl with a damp tea towel and let it rise for about 1 hour.
• When ready, take it out to a flour-covered table. Divide the dough into 8 pieces, roll each one into small buns and then flatten (as for focaccia). Place to a baking tray with baking paper.
• Brake mozzarella into pieces. Spread Polpa+ Peppers, mozzarella and chorizo pieces on your pizzas. Sprinkle oregano, sea salt and black pepper.
• Bake the pizzas in an oven at 250C for approx. 12 min.
• Slice the chili, removing the seeds. Slice avocado and squeeze lemon juice on top. Add a bit of sea salt to the ricotta cheese.
• Top the freshly baked pizzas with Leccino Pitted Black Olives, ricotta, avocado slices, chilli and fresh basil.
Tips
• As a substitute to chorizo you can use pepperoni or prosciutto.
