Pizza with tomatoes, goat cheese, bell peppers, capers and herbs
Made with category-diet-gluten-free
Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavour. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavour to your focaccias, pastas and sauces.
Medium
Ingredients
-
3
cups
plain flour
-
300
ml
lukewarm water
-
28
g
fresh yeast
-
10
g
Salt
-
2
tbsp
Olive oil
-
2
cans
of Mutti Cherry Tomatoes
-
4
pieces
bell peppers, roasted, peeled and cut into smaller
-
220
g
goat cheese
-
1
g
small jar of capers, about 50
-
1
handful
of parsley
-
Salt
-
Pepper
-
Olive oil
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Pizza with tomatoes, goat cheese, bell peppers, capers and herbs: Method
- Dissolve the yeast and olive oil in the lukewarm water
- Add the flour and run in a dough mixer, medium speed, for 8 min, add the salt and run for another 2 min
- Put the pizza dough in a bowl and cover with plastic wrap
- Preferably, let the dough proof in the fridge over night, or if you are in hurry, 40 min at room temperature will do as well
- Knead the dough for 4 or 5 minutes until you have a silky and elastic dough
- Split the dough into smaller pieces and use a rolling pin to make thin pizza bases
- Pour the tomatoes into a bowl and gently crush them into chunky pieces, using the back of a fork
- Season with salt and pepper
- Cover the pizza bases with tomatoes, bell peppers and sprinkle over the goat cheese
- Bake on a pizza stone in a charcoal grill, or in a regular oven on the highest temperature
- Bake the pizzas until they are golden and crispy, 3-5 min depending on thickness and oven
- Top the pizzas of with capers, chopped parsley and olive oil before serving
- Put the pizza dough in a bowl and cover with plastic wrap
- Preferably, let the dough proof in the fridge over night, or if you are in hurry, 40 min at room temperature will do as well
- Knead the dough for 4 or 5 minutes until you have a silky and elastic dough
- Split the dough into smaller pieces and use a rolling pin to make thin pizza bases
- Pour the tomatoes into a bowl and gently crush them into chunky pieces, using the back of a fork
- Season with salt and pepper
- Cover the pizza bases with tomatoes, bell peppers and sprinkle over the goat cheese
- Bake on a pizza stone in a charcoal grill, or in a regular oven on the highest temperature
- Bake the pizzas until they are golden and crispy, 3-5 min depending on thickness and oven
- Top the pizzas of with capers, chopped parsley and olive oil before serving
