Medium
4 per.
45 min
Ingredients
Pizza dough:
250 g of flour
150 ml of water
1 teaspoon of salt
1 teaspoon of sugar
10 g of fresh brewer’s yeast
1 tablespoon extra virgin olive oil
Condiments:
100 g of Grana Padano DOP, grated or flakes
150g cherry tomatoes, cut in half
50 g of fresh rocket
4-5 anchovy fillets in oil
1 tablespoon salted capers (or pickled, well drained)
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
In a bowl, dissolve the brewer’s yeast in the warm water with the sugar. Let it rest for about 5-10 minutes until a foam forms on the surface.
Add the flour and salt and start mixing. When the dough starts to take shape, add the oil and continue kneading for 10-15 minutes, until you obtain a smooth and elastic dough.
Cover the dough with a cloth and let it rise in a warm place for at least an hour, until it doubles in volume.
After the dough has risen, heat the oven to 220°C (static) or 200°C (ventilated).
Roll out the dough on a floured surface, giving it a circular or rectangular shape, depending on your preference.
Place the dough on a baking tray lined with baking paper and bake in the oven for about 15 minutes.
Remove the dough from the oven and distribute the cherry tomatoes cut in half, the anchovies, the capers and the rocket.
Sprinkle generously with grated or flaked Grana Padano DOP.
Season with a drizzle of extra virgin olive oil, salt and pepper to taste and serve.
This pizza is perfect for a light and tasty meal, with the contrast between the strong flavor of the Grana Padano and the freshness of the other ingredients. Bon appetit!
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