Pizza rianata with Anchovies Le Dolci Rizzoli
- Ingredients 2 people
- Difficulty medium
- Ready in 240 minutes
Ingredients
- 250 g 00 flour
- 250 g Remilled durum wheat semolina
- 230 g Water
- 10 g Fresh brewer’s yeast
- 1 teaspoon Sugar
- 3 tablespoons Extra virgin olive oil (for the dough)
- 260 g Diced peeled tomatoes
- 90 g Anchovies The Sweets of the Cantabrian Sea Rizzoli
- 1 White onion
- 2 cloves Garlic
- 90 g Grated Sicilian pecorino cheese
- abundant Dried oregano
- 1 handful Chopped parsley
- to taste Salt and pepper
- to taste Extra virgin olive oil
Products
The Sweets of the Cantabrian Sea
Process
How to make : Pizza rianata with Anchovies Le Dolci Rizzoli- Preparing the dough:
The dough can be prepared either with a planetary mixer or by hand (we used the planetary mixer). Dissolve the brewer’s yeast in half the water along with the sugar. Mix the flours and pour in the water in which you will have dissolved the yeast. Operate the paddle whisk and begin to mix. Slowly pour in the rest of the water and continue kneading for about 8 minutes. Finally, add the yeast and knead for a couple more minutes. Gather the dough and place it in a lightly oiled bottom bowl. - Cover with a cloth and put to rise inside the turned-off oven for 2 hours.
- Take the dough again, pour it into the oiled baking pan and spread it out so that it takes an elongated shape.
- Place Alici Le Dolci Rizzoli on the pizza by pushing them into the dough and drizzle with a little oil.
- Chop the garlic and add it. Cut the onion first in two, then into not-too-thick slices.
- In a bowl, combine the chopped peeled tomato with a pinch of salt, a dash of oil and plenty of dried oregano, mix and spread over the dough, without necessarily leaving much space from the edge. Cover and let rise again for 30 to 60 minutes.
- After rising, add a sprinkling of oregano again, distribute grated pecorino cheese on top, a drizzle of oil and bake in the preheated oven at 200°C for about 20 minutes.
- Remove from the oven and while still hot top with a handful of chopped parsley, some more grated pecorino cheese and a few fillets of Alici Le Dolci Rizzoli.
This recipe was prepared for us by Rossella Cosentino.
