If you like vegetables, you’ll love this pizza. The bell pepper, zucchinis and eggplants are first grilled before topping the pizza. The Parmesan and mozzarella add a buttery texture to this pizza.
1 - 1 Servings
00:00
Pizza Verdure & Crudo
Ingredients
500 g
de Farina per Pizza
1 cc
de sel
7 g
de levure s\u00e9ch\u00e9e ou 25 g de levure fra\u00eeche
300 ml
d\u2019eau ti\u00e8de
4 cs
Huile d'Olive Bonsecco
Pizza topping
2 cc
Erbe Miste per Pizza
Basil & Garlic Seasoning
200 g
de mozzarella ou de fromage r\u00e2p\u00e9
8 tranches
de jambon de Parme
1 piment
pointu rouge
1
courgette
1
aubergine
Huile d'Olive Bonsecco
Sel
Poivre
Preparation
- Preparing the pizza base: Dissolve the yeast in the water and mix this into the pizza flour with the salt. Add olive oil and knead into a dough. Allow to rise under a damp dish towel for 90 minutes.
- Preparing the Verdure & Crudo: Heat a grill pan. Cut the sweet bell pepper into strips and the zucchini and eggplant into slices. Drizzle the vegetables with olive oil, add salt and pepper and then cook them in the grill pan until nice grilling marks appear. Pre-heat the oven to 475°F. Roll out the pizza dough thinly and place this on a pizza stone or a baking tray. Spread a thin layer of Crema di peperoni on the base. Then sprinkle on grated mozzarella or other cheese and the Erbe miste per pizza. Arrange the Parma ham and the grilled vegetables on top. Finally sprinkle with basil & garlic seasoning. Cook the pizza in the oven until the base is golden brown and crispy. This should take 5 to 10 minutes depending on your oven.
