MINI PIZZA WITH ARTICHOKES AND PECORINO

MINI PIZZA WITH ARTICHOKES AND PECORINO: Method

For the dough

1. Place the flour and crumbled fresh yeast into a bowl. Add the water and carefully stir everything with a wooden spoon.
2. Add salt, sugar, and oil. Mix everything well again until all ingredients are incorporated.
3. Transfer the dough onto a work surface and knead it until it forms a smooth, uniform ball (you can use a kitchen machine if needed).
4. Place the dough into a lightly oiled bowl, cover it with plastic wrap. Let the dough rise in a warm place for about 3 hours, until it triples in volume.

For the topping

1. Meanwhile, clean the artichokes. Place them in a bowl of lemon water for 5 minutes, then drain them. Transfer the artichokes to a bowl and season with a drop of extra virgin olive oil, salt, and pepper.
2. Dice the mozzarella and place it on a towel to drain excess moisture.

Assembling and baking

1. Dust the dough with some flour on a pasta board and roll it out with a rolling pin until it reaches an even thickness of 4 mm. Use a cookie cutter to cut out disks with a diameter of 8 cm.
2. Place the disks on a baking sheet lined with parchment paper. Lightly press the center of each disk and shape the edges thicker.
3. Spoon a small amount of pizza sauce into the center of each disk, spread mozzarella on top, and drizzle with a drop of extra virgin olive oil.
4. Bake the mini pizzas in a preheated oven at 200°C (392°F) on the middle rack for about 10 minutes in conventional mode. Move the baking sheet to the highest rack and bake for an additional 5 minutes.
5. Remove the mini pizzas from the oven and top them with the prepared artichokes. Serve with shaved Pecorino cheese and pepper to taste.