Mini margherita pizzas with raw artichokes and pecorino

Mini margherita pizzas with raw artichokes and pecorino

Made with Pizza Sauce with Spices

Mutti® Pizza Sauce with Spices (Salsa per Pizza Aromatizzata) is a rich combination of 100% Italian sun-ripened tomatoes blended with traditional ingredients - aromatic basil, oregano, and onion. It spreads uniformly over the pizza giving it an enticing aroma, bright color, and rich taste. With 30% concentration, it is dense in texture and can be diluted with water without losing its rich consistency. This high performing product creates a greater yield and labor efficiencies in commercial kitchens. Restaurateurs who demand consistency use Mutti® Pizza Sauce with Spices so they can consistently delight their guests every time.

55 min (COOK TIME: 25 min / PREP TIME: 30 min)

20 minipizzas

Ingredients

For the dough

  • 480 g double zero 00 flour
  • 280 g room temperature water
  • 10 g fresh brewer’s yeast
  • 8 g sugar
  • 60 ml extra virgin olive oil
  • 15 g table salt

For the topping

  • 300 g Mutti Pizza Sauce with Spices
  • 50 g diced mozzarella
  • 4 artichokes (tinned if necessary)
  • juice of one lemon
  • 100 g shaved pecorino
  • Extra virgin olive oil
  • Ground pepper to taste
  • Salt
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Method

  1. Put the flour in a bowl with the crumbled brewer’s yeast. Add the water and mix gently with a wooden spoon.
  2. Add the salt, sugar, oil and mix again to incorporate all the ingredients. Transfer to a work surface and knead until you get a smooth and even ball (you can use a mixer to help if need be).
  3. Place in a bowl lightly greased with oil. Cover with cling film and allow to rise in a warm place for about 3 hours or until the volume has tripled in size.
  4. In the meantime, clean the artichokes, put in a bowl of water and lemon for 5 minutes then drain. Transfer to a different bowl and season with a drizzle of extra virgin olive oil, salt and pepper.
  5. Put the diced mozzarella on a cloth to allow the water to drain out.
  6. Transfer the dough to a pastry board dusted lightly with flour. Using a rolling pin, roll out to a uniform thickness of 4mm. Use a pastry cutter to make 8cm diameter discs. Arrange them on a baking sheet covered with parchment paper and press them down slightly in the middle, leaving the edges thicker.
  7. Spoon a little pizza sauce into the middle, add the mozzarella and season with a drizzle of extra virgin olive oil.
  8. Bake in the middle of a static oven for about 10 minutes at 200°. Move the tray up to the highest shelf and cook for a further 5 minutes,
  9. Remove from the oven, top with the artichokes and serve with the pecorino shavings and pepper to taste

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