Your shopping cart is still empty.
Add a product and start shopping.
-
Home delivery
Total amount
Order subtotal:
CHF
Delivery costs:
CHF
Total:
CHF
- Home
- Inspiration & Gifts
- Recipes
- Baking piquant
- Pizza with burrata and rocket
Pizza with burrata and rocket
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
View these products
- 250 g cherry tomatoes, cut in half
- 40 g rocket
- 300 g burrata
- a little pepper
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.
