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.
