MINI PIZZA OVER THE FIRE
Enjoying a delicious pizza from a classic wood-fired oven in an Italian restaurant - there's nothing wrong with that. But what about celebrating that feeling at home?
You can make delicious mini pizzas in no time at all on the hot plancha over the fire. And thanks to their handy size, you can try a variety of flavours.
So get the flour out of the cupboard - we're making pizzas!
The Pizza dough
for 4 pizzettes:
- 250 g flour
- 125 ml lukewarm water
- ½ cube yeast
- 1 tbsp oil
- ½ pinch of sugar
- ½ tsp salt
The Pizza Bianca topping
- 125 g ricotta
- 25 g parmesan
- 70 g lardo in wafer-thin slices
- 4 eggs
- Grated lemon zest
- 1 sprig of rosemary
- Extra virgin olive oil
- Salt & pepper
For the pizza dough:
- Pour 250 ml of lukewarm water into a bowl.
- Crumble the yeast and mix with a small pinch of sugar to form a homogeneous liquid and leave to rest for 15 minutes.
- Put the flour and salt in a bowl. Slowly add the yeast water mixture and the oil.
- Knead by hand for 10 minutes to form a soft dough.
- Put the dough in a bowl and cover with a cloth. Leave to rise in a warm place (approx. 35°C) for about 40 minutes.
For the topping:
- Divide the prepared pizza dough into 4 equal sized balls and roll out into a round about 15 cm in diameter.
- Mix the ricotta with the grated Parmesan and lemon zest and season with salt and pepper.
- Spread the ricotta generously on the pizzette and cover with the lardo.
- Place the plancha(s) in the preheated fire basket on medium setting and wait a few minutes.
- Just before placing the mini pizzas on the plancha, place an egg on the ricotta and bacon and season with salt and pepper.
- Using a spatula, place the pizzettes on the plancha and bake over the heat for about 10 minutes until crispy.
- If you like, you can garnish the pizzettes with a sprig of rosemary.
