For 2 pizzas
: 300 g flour of type 00, 1 small tablespoon of dry baker’s yeast, 220 g of lukewarm water, 1 tablespoon of olive oil, 6 g of salt, 200 g of tomato coulis, 200 g of square aurillac, 200 g of pecorino pepato, 2 balls of burrata, oregano, 6 figs, basil leaves.
: 20 minutes – Cooking
: 10 minutes – Cost
: * – Difficulty
: Make your pizza dough by mixing flour, yeast dissolved in a cup of warm water, olive oil and salt. Add the water and work the dough into a smooth, lump-free ball. Cut it in 2, form 2 pieces of dough and let them rise for 6 to 8 hours in the fridge. Preheat the oven to at least 250°C. Divide the dough into 2 pizzas. Cover with tomato coulis and a square of Aurillac and sliced pecorino pepato. Grate the burrata balls and cover the pizzas. Sprinkle with oregano. Bake for 6 to 7 minutes. Wash and thinly slice the figs.
: When the cheese has melted, take the pizzas out of the oven and immediately cover with quartered figs and a chopped basil leaf. Serve immediately.
> Discover other recipes
Recipe for fig pizza with 3 cheeses
Recipe for French fried egg, fried padrón and belly
Penne recipe with tomato juice
Continue reading on this topic(s):