Mediterranean Pizza recipe
This is a nice and extremely simple version of a rich pizza, this quantity is for 2 baking trays, 4 people.
If you make this recipe, please send us a picture! @eprontoragu
Serves 4 portions
30g Extra Virgin olive oil
25g Fresh yeast, (or 12g dry yeast)
600g Flour (strong)
2 jars of EPRONTO Mediterranean Ragu
2 Mozzarella cheese cut in pieces or shredded
Extra Virgin Olive Oil
Basil fresh leaves
Combine slightly warm water, the oil and the fresh yeast in a bowl.
If you use dry yeast, follow the instructions on the packet.
Next, combine the flour and the water mixture and last, add the salt.
Start kneading the mixture until the dough is smooth and elastic (this should take about 10'). You can do it with a food processor, to speed up the process.
Set the dough aside in a well floured bowl, cover with a wet towel and let it rise at least two hours, until doubled in size.
If you prefer a high, fluffy and well risen pizza, let it rise after having rolled it with a rolling pin and placed on a tray. The surface of the dough nmust stay moist so cover with a wet cloth until risen. (2/3h)
Once your dough is ready, switch the oven on at 250 degrees.
Spread Mediterranean on top of the dough, and bake for 7 to 10 minutes, after that take it off the oven, scatter the mozzarella on top and some extra virgin olive oil, and bake for another 7 to 10 minutes, until mozzarella is well melted. Add the basil leaves before serving, add a swirl of olive oil and serve piping hot.
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