Basic pizza dough for 10 pizzas

  • 1200 g flour type 00 suitable for pizza
  • 700 g water
  • 30 g salt
  • 14 g dry yeast


  • 400 g Ardo Grilled Mexicana corn
  • 300 g Ardo Sweet potato purée
  • 250 g Ardo Mexican-style herb mix
  • 150 g Ardo Green pepper strips
  • 400 g grated cheddar
  • 300 g chicken breast
  • 100 ml cream
  • Some nachos
  • Coriander
  • Olive oil
  • Salt and pepper


Gluten, Milk


  1. 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).
  2. Bring the cream to the boil together with half of the Mexican-style herb mix. Add the defrosted sweet potato purée and season with salt and pepper.
  3. Cut the chicken into cubes and fry in olive oil together with the rest of the Mexican-style herb mix.
  4. Spread the pizza base with the sweet potato purée and top with the chicken, roasted Mexicana corn and the green pepper strips.
  5. Bake the pizza in a hot oven on a fireproof stone.
  6. Finish with some nachos and a sprig of coriander.
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