Ingredients
Basic pizza dough for 10 pizzas
- 1200 g flour type 00 suitable for pizza
- 700 g water
- 30 g salt
- 14 g dry yeast
Toppings
- 1 kg Ardo Grill Mix à la Siciliana
- 100 g Ardo alla Napoletana herb mix
- 15 g Ardo Provençal herb mix
- 500 g tomato coulis
- 400 g grated mozzarella
- 100 ml olive oil
- Rocket salad as garnish
Allergens
Gluten
Milk
Preparation
- Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin) into a heart shape.
- Mix the tomato coulis with the Provençal herb mix.
- Briefly bake the grill mix à la Siciliana in the oven.
- Mix the alla Napolitana herb mix with the olive oil.
- Spread the tomato coulis over the base and sprinkle with the grated mozzarella. Spread the grill mix à la Siciliana over the pizza and drizzle with the olive oil with the alla Napoletana herb mix.
- Bake the pizza in a hot oven on a fireproof stone.
- Finish off with rocket.
Ardo products used in this recipe
