Pizza plate with everyone's taste on top

Name: Pizza plate with everyone's taste on top
Cook time: 40 h
Total time: 40 h
Yield: 4P
Ingredients: PIZZA DOUGH; 2 teaspoons dry instant yeast; 400 g flour, type 00; 260 ml water at room temperature; 1 tablespoon extra virgin olive oil; 2 teaspoons salt; 1 teaspoon sugar; SAUCE; 250 g marinated soft artichoke; 250 g mascarpone; 2 cloves of garlic; pepper and salt; 80 g Parmesan cheese; TOMATO SAUCE; TOPPINGS; All Italian charcuterie you like: cheeses, roasted vegetables, olives, bell pepper, onion, capers, anchovies, tuna, fennel sausage, grated mozzarella, and so on. Anything goes, as long as it’s not too wet. Always finish with grated mozzarella!

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40min (+30min resting time for dough & 20min baking)

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Delicious homemade pizza with airy dough, artichoke sauce, and Italian toppings. Easy to make and full of flavor!

Ingredients

What do you need?

Quantity: 4P

PIZZA DOUGH
2 teaspoons dry instant yeast
400 g flour, type 00
260 ml water at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons salt
1 teaspoon sugar

SAUCE
250 g marinated soft artichoke
250 g mascarpone
2 cloves of garlic
pepper and salt
80 g Parmesan cheese

TOMATO SAUCE

TOPPINGS
All Italian charcuterie you like: cheeses, roasted vegetables, olives, bell pepper, onion, capers, anchovies, tuna, fennel sausage, grated mozzarella, and so on. Anything goes, as long as it’s not too wet. Always finish with grated mozzarella!

PIZZA DOUGH
2 teaspoons dry instant yeast
400 g flour, type 00
260 ml water at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons salt
1 teaspoon sugar

SAUCE
250 g marinated soft artichoke
250 g mascarpone
2 cloves of garlic
pepper and salt
80 g Parmesan cheese

TOMATO SAUCE

Preparation method

How do you make this?

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Sauce: Blend everything together until smooth.

Pizza dough: Put the flour in a large bowl or on your countertop and make a well. Pour in the water and knead into a rough ball of dough. Add the olive oil and salt. Knead for 5 minutes.

Let it rest for 30 minutes under plastic wrap.

Place two sheets of baking paper on your baking tray so that the entire tray, including the edges, is nicely covered.

Roll out the dough and line your baking tray with it. If the dough shrinks back, let it rest a bit longer (every time you let the dough rest, it becomes stretchier and softer). Push the dough with your fingertips until your entire tray is covered.

Now spread your choice of base on the dough (in my case the artichoke), but pesto or tomato can also be used. Top with the toppings. Make sure not to pile the toppings too much but spread them nicely next to each other and up to the edges of your dough. Finish with grated mozzarella. You can also top the two halves of your pizza differently if you want to taste a bit of everything. Preheat your oven to a maximum of 230 °C. Do you also have hot air with bottom heat? Then turn that on.

Bake for 20-25 minutes. Cut the pizza and serve.