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Pizza with burrata and rocket
20 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 866
  • Fat about 33g
  • Carbohydrates about 110g
  • Protein about 29g
This is needed
This is needed for 4 people
Pizza dough
  • 475 g white flour
  • 100 g durum wheat semolina
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g, crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
Topping
  • a little durum wheat semolina
  • 2 dl puréed tomatoes
  • 1 garlic clove, squeezed
  • 1 tbsp olive oil
  • 1 tbsp basil, finely chopped
  • 0.25 tsp salt
  • a little pepper
To bake
  • 250 g cherry tomatoes, cut in half
  • 40 g rocket
  • 300 g burrata
  • a little pepper
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Topping
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the cherry tomatoes, rocket and burrata, season. Bake and top the second pizza in the same way.