Pizza Margherita

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Difficulty
Medium

Preparation time
75 min

Baking
15 min

Portion
4 pers

Necessary ingredients

500 gr 00 flour
200 gr water
12 gr salt
12 gr sugar
14 gr brewer’s yeast
50 gr extra virgin olive oil
200 gr Crema di Rugiada
200 gr cherry tomatoes
Fresh oregano

Preparation

Margherita pizza with Crema di Rugiada, cherry tomatoes and basil brings to the table not only the freshness of 100% Apulian milk, but also the extralight creaminess together with the Italian flavours par excellence. An original homemade recipe by chef Rocco Violante: excellent as an aperitif or even for a dinner with friends. You will get a crunchy and tasty pastry that perfectly combines with the sweet taste of cherry tomatoes and the irresistible melt-freeness of Crema di Rugiada.

In a kneader, dissolve the yeast in warm water with a pinch of sugar, then add the sifted flour and salt. Knead until the dough is compact and let it rise for about an hour, covering the kneader.

In the meanwhile chop in half the cherry tomatoes and season it with salt, pepper, oregano and oil.

Once the first leavening is complete, divide the dough into four balls and roll them out with the help of a rolling pin on a floured surface. Place the dough circle on a round baking pan with a pinch of oil and season with the chopped cherry tomatoes. Leave to rise for another fifteen minutes.

Done the second leavening, bake in a preheated static oven at 220 ° for ten or fifteen minutes until a golden crust has formed on the outside.

Remove the pizza from the oven, let it cool and then cut it, seasoning each slice with a spoonful of Crema di Rugiada. To further decorate, add a basil leaf and a drizzle of oil to taste.