bur­rata and black gar­lic pizza

donna hay - - LOCATION . GET THE LOOK -

1 tea­spoon dried yeast 1 tea­spoon ex­tra vir­gin olive oil,o plus ex­tra for driz­zling 1 cup (250ml) luke­warm wa­ter 2¹⁄³ cups (350g) 00 flflour+, plus ex­tra for dust­ing 1 tea­spoon sea salt flflakes 2 x 200g bur­rata, torn 2 bulbs black gar­lic++, cloves re­moved black sea salt flflakes, for sprin­kling

Place the yeast, oil and wa­ter in a small bowl and mix to com­bine. Set aside in a warm place for 5–10 min­utes or un­til foamy. Place the flflour and salt in the bowl of an elec­tric mixer with a dough hook at­tached. Add the yeast mix­ture and beat for 6 min­utes or un­til smooth and elas­tic. Place the dough in a lightly greased large bowl, cover with plas­tic wrap and set aside in a warm place for 1 hour or un­til dou­bled in size.

Pre­heat oven to 240°C (475°F). Place 2 x 30cm round pizza trays in the oven for 5–10 min­utes. Di­vide the dough into 2 balls and roll out each on a lightly flfloured sheet of non-stick bak­ing pa­per to a 30cm round. Top each pizza with the bur­rata and gar­lic, and driz­zle with ex­tra oil. Re­move the hot trays from the oven and slide the piz­zas onto the trays. Cook for 10–12 min­utes or un­til the cheese is golden and bub­bling. Sprin­kle with black salt to serve. Makes 2. + 00 flflour is a su­per­fifine flflour that makes for soft and stretchy dough. It’s avail­able from the bak­ing aisle of most supermarkets. ++ Find black gar­lic in se­lected supermarkets, del­i­catessens and gro­cers.

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