CAPRICCIOSA WITH PRO­SCIUTTO GRAN BIS­COTTO

All About Italy (USA) - - Rovagnati Suggests -

Makes 4 piz­zas

For dough: In­gre­di­ents 650g flour, 350g cold wa­ter, 18 g salt, 5 g yeast

In­struc­tions Dis­solve the salt in wa­ter for 1 minute, add the yeast. Start mix­ing 4/5 of flour with wa­ter for 3 min­utes, add the re­main­ing flour and con­tinue to mix for 15 min­utes. Let the dough rest for 30 min­utes cov­ered, then shape into four loaves; let rise for eight hours cov­ered with a wet towel or tight plas­tic wrap. Top­pings: In­gre­di­ents 2 cans of Afel­tra San Marzano peeled toma­toes, 2x250g ball moz­zarella di bu­fala, 320g Gran­bis­cotto Ro­vagnati, 200g Fresh crem­ini mush­room, thinly sliced, 4 hearts of ar­ti­chokes in oil, 100g of Gaeta black olives pit­ted.

In­struc­tions Pre-heat the oven to 550 de­grees Faren­heit (or high­est pos­si­ble). Drain and slice moz­zarella. Pour toma­toes into bowl, add salt and crush toma­toes with hands. Place parch­ment pa­per on a bak­ing sheet, dust with flour. Place dough on the pa­per and flat­ten it with rolling pin. Use a ta­ble spoon to gen­tly spread the tomato sauce on the dough; place the moz­zarella slices, Pro­sciutto Cotto, Mush­rooms, ar­ti­choke and olive and basil on top, driz­zle with olive oil.

Cook pizza for 3 min­utes or un­til golden brown.

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