Time for pizza – home-made pizza.
Out of the moment I decided on pizza for lunch for the 2 of us relying on whatever I had in my pantry resp. fridge. I hadn’t any pizza pastry coming out of a pizza pastry mix or any prepared pizza out of a chiller cabinet – so I decided to make my own pizza pastry. (If so I always ask Meike Peter’s latest cookbook where I found a basic recipe for pizza pastry.)
… & for the filling:
- In my fridge there was a lonely courgette.
- In my pantry there was a jar of tomato pesto made w/ dried tomatoes – rather spicy.
- I had some scallions …
- … & a ball of burrata. (I’ve always (i. e. nearly always!) a ball f burrata in my fridge because it’s fine w/ salads as well as w/ pasta dishes.)
So I started …
While the pizza pastry chilled in a warm oven I made some preparations:
- Slicing the courgette.
- Slicing the scallions.
- Defining how much tomato peste I’d need …
- … and the burrata: I never slice or chop burrata – I always tear the burrata apart.
However, I started w/ the pizza pastry using:
- all-purpose flour
- warm water
- olive oil
- salt.
I mixed the ingredients w/ a spoon, kneaded the result & formed a ball.
I set my oven to 50° C fan for 2-3 min … then I put the pizza pastry, covered w/ a tea towel, in the oven & let it rest for about 1 h.
Afterwards I lined a baking tray w/ baking parchment & kneaded the pastry into a flat round shape. Back into the still warm oven for about 30 min.
Then I rolled out the pizza pastry … & added the toppings.
… before I preheated the oven to 180° C fan.
The pizza pastry was smoothed w/ some olive oil – I used a brush to distribute the olive oil all over the pastry. Afterwards I added some dried Italian herbs & started to cover the pastry w/ thinly slices courgette.
When the courgette layer was done I added some tomato pesto … & finally I scattered the thinly sliced scallions over everything.
Now I tore apart the burrata & distributed lumps of it all over the pizza.
Ready. (So far.)
The pizza marched in the preheated oven for about 25 min.
… & afterwards:
- there was a thin crisp pizza crust
- there was a juicy layer of courgette
- … & on top mix of scallions, melted tomato pesto & melted burrata – all somewhat crunchy.
Enjoy!
- 175 g all-purpose flour
- ½ packet dry yeast (3,5 g)
- ½ tsp salt
- 90 ml lukewarm water
- 3 tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs
- 1 courgette (medium size)
- 150 g tomato pesto (store-bought)
- 2 scallions
- 1 ball burrata (100 g)
- Mix flour, dry yeast, salt, water & olive oil w/ your hands, knead the mess & form a ball.
- Let the bowl w/ the ball sit in your oven (started for 2 min à 50° C), covered w/ a tea towel, for about 60 min in order to rise.
- Knead & roll out on a baking tray lined w/ baking parchment.
- Let it sit in the still warm oven for another 30 min in order to rise even more.
- Roll finally out for the pizza.
- Start w/ slicing the courgette into thin slices (about 1-2 mm).
- Peel & trim the scallions & cut them into thin slices (1-2 mm).
- When the pastry is finally fine, preheat the oven to 180° C fan.
- Add olive oil onto the pizza pastry & brush all over the pastry.
- Sprinkle the dry Italian herbs all over the pastry.
- Add the courgette in order to cover all of the pastry.
- Add the pesto – spoon by spoon.
- Sprinkle the scallions on top.
- Finally tear apart the burrata & distribute all over everything.
- Bake the pizza in the preheated oven for about 25 min.
