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
Topping
- 400 g Ardo Small cauliflower florets
- 50 g Ardo Tartare herb mix
- 200 g ham strips
- 300 g grated mozzarella
- 200 g abbey cheese (Rochefort)
- Tomato coulis
- Basil as finish
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).
- Spread the tomato coulis on the soil.
- Top the pizza with slices of abbey cheese, defrosted cauliflower florets and ham strips.
- Mix the tartare herb mix with the olive oil and drizzle it over the pizzas.
- Bake the pizza in a hot oven on a fireproof stone.
- Finish with a few basil leaves.
Ardo products used in this recipe
