Vegetarian Pizza “Ortolana”

For the base

• 400 g 00 type Flour
• 400 g Manitoba type flour
• 600 ml water
• 70 ml Extra virgin olive oil
• 20 g salt
• 4 g Dry brewer’s yeast

For the topping

• 2 Cans Mutti® Finely Chopped Tomatoes
• 200 g Mozzarella Cheese
• 1 Medium potato
• 2 Asparagus
• Extra virgin olive oil
• Rosemary

Method

1. Mix the two flours in a bowl with the dry brewer's yeast. Gradually add the water and start to knead with a wooden spoon, then work with your hands. Add the salt and oil and transfer to the pastry board. Knead for about 10 minutes, stir the dough and put it back in the bowl lightly greased with oil. Cover with cling film and place in the fridge for 12 hours, then allow the dough to acclimatize for a couple of hours at room temperature.
2. Cut the potato with a thin slicer and peel the asparagus with a peeler. Set aside.
3. Roll the dough into 4 round pizzas 28 cms diameter. Put them in 4 oiled oven pans and arrange the tomato sauce on top. Drizzle them with olive oil and bake them for 15 minutes at 250 °C.
4. Take the pizzas out of the oven and sprinkle them with diced mozzarella cheese, a few slices of potato and some rosemary leaves.
5. Put the pizzas back in the oven and cook for 5 minutes.
6. Remove pizzas from oven, sprinkle with asparagus and serve.