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Pizza burrata and foglia

Name: Pizza burrata and foglia
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 15 g Ardo Provençal herb mix Ardo Grilled aubergine Parilla – slices Ardo Spinach 'foglia' or iqf Ardo Cherry tomatoes Tomato coulis red onion Olive oil Burrata Rocket

PIZZA_AUBERGINE_SPINAZIE_BURRATA_HAND_081

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

15 g Ardo Provençal herb mix
Ardo Grilled aubergine Parilla – slices
Ardo Spinach 'foglia' or iqf
Ardo Cherry tomatoes
Tomato coulis
red onion
Olive oil
Burrata
Rocket

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.
Defrost the spinach, cherry tomatoes and aubergines.
Top the pizza with the various garnishes and finish with the burrata.
Mix the Provençal herb mix with a dash of olive oil and drizzle over the pizzas.
Bake the pizza in a hot oven on a fireproof stone.
Finish with a little rocket after baking.

Pizza burrata and foglia

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Grilled aubergine parrilla - Slices

Spinach 'Foglia' - Leaf spinach

Cherry tomatoes

Provence herb mix

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