Mini margherita pizzas with raw artichokes and pecorino

Name: Mini margherita pizzas with raw artichokes and pecorino
Yield: 20 minipizzas
Ingredients: 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; 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

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

Put the flour in a bowl with the crumbled brewer’s yeast. Add the water and mix gently with a wooden spoon.
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).
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.
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.
Put the diced mozzarella on a cloth to allow the water to drain out.
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.
Spoon a little pizza sauce into the middle, add the mozzarella and season with a drizzle of extra virgin olive oil.
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,
Remove from the oven, top with the artichokes and serve with the pecorino shavings and pepper to taste

Mini margherita pizzas with raw artichokes and pecorino

Made with Pizza Sauce with Spices

Ingredients

For the dough

For the topping

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Method

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