TO CELEBRATE WORLD’S BREAD DAY WE THOUGHT OF A RECIPE COMBINING WHAT GOODNESS PIZZA BROUGHT US AND WHAT OUR INFUSED GARLIC OLIVE OIL COULD DO TO MAXIMIZE THIS MEDITERRANEAN INSPIRED DISH.
FOR THE DOUGH
- Half a cup of lukewarm water
- 2 cups of all purpose flour
- 2 tablespoons of yellow cornmeal
- 1 teaspoon of active dry yeast
- Two thirds of a cup of cold water
- 2 tablespoons of Olivus Floris Garlic Infused Extra-Virgin Olive Oil
- 1 tablespoon of sugar
- 2 teaspoons of salt
In a large bowl mix half of the lukewarm water with some sugar and yeast to activate it. Let it do its magic for about 10 minutes. Mix in the remaining water, add the flour and the cornmeal flour with two tablespoons of Garlic Infused Olive Oil until smooth.
Sprinkle a handful of flour and knead well the dough in a plain surface. Then, coat the sides of a bowl with olive oil and place the dough to rise for about 50-60 min.
Divide dough in four equal pieces and transfer one to a baking tray well rolled.
TOPPINGS
- 150g peeled tomatoes
- 50g of cream
- 200g of mozzarella cheese
- 100g prosciutto
- A handful of olives
- A handful of arugula
Start by spreading the tomatoes and the cream into the base. Add the prosciutto, the olives and sprinkle mozzarella cheese. Drizzle some Extra-Virgin Olive Oil on top.
Finish in the oven for 9-13 min.