Mini margherita pizzas with row artichokes
Made with Flavoured pizza souce
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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Mini margherita pizzas with row artichokes: 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
