For the dought
Infredients
1kg of hard flour (the one we use for bread)
7 gr. sugar
20 gr. salt
8 gr. dry yeast
80 ml olive oil
600ml lukewarm water
Directions
Dissolve the yeast in a few tablespoons lukewarm water. Mix all ingredients in a bowl. Knead well all the ingredients of the dough, in the mixer or by hand. Make a big ball, cover it and leaveit for half an hour to rise. You may put it in the oven at 50°C for half an hour to rise better. Divide the dough into smaller balls, cover them and leave them for another 30 min to rise . Use a rolling pin to roll each ball into a thin pizza .
U may cover it as u want ! I followed my favorite recipe with tomato sauce , mozzarella and pepperoni. This will make you 3 pizzas! You may leave it in the freezer for 1 month.
For the pizza
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
1/2 cup cream cheese
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
6 prosciutto slices
Directions
Preheat oven to 180°C. Roll out the dough on a lightly floured surface into a 12-inch pan. Transfer on a baking sheet and bake for 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan.
Serve with LOVE
