Pizzette Catanesi with Le Dolci del Mar Cantabrico
- Ingredients 4 people
- Difficulty medium
- Ready in 180 minutes
Ingredients
- 500 g Manitoba flour
- 1 package Anchovies The Sweets of the Cantabrian Sea Rizzoli
- 300 g Water
- 1 bustina Brewer’s yeast powder (or 20 g of fresh one)
- 15 g Sugar
- 10 g Halls
- 50 g Strutto
- 100 g Mozzarella
- to tast Olives and oregano
- to tast Tomato sauce
Products
The Sweets of the Cantabrian Sea
Process
How to make : Pizzette Catanesi with Le Dolci del Mar Cantabrico- Preparation for 11 pizzettas: Knead all ingredients and let rise until doubled in volume (about 1-2 hours).
When the dough is ready, divide it into 80 g balls (or smaller) and flatten them slightly. Let rise again until puffy (about 30-60 minutes). - Once risen, top each pizzetta with: pizza mozzarella, tomato sauce (plain and already cooked, or tomato puree seasoned with oil, salt and pepper), black olives, q.b. oregano.
- Bake in a 190°C ventilated oven for about 20 minutes. Alternatively, you can proceed with a 10-minute precook, take them out of the oven, add mozzarella, olives and oregano, and then transfer them back to the oven for another 15 minutes.
- Before serving, add Rizzoli’s Alici Le Dolci del Mar Cantabrico to the surface.
This recipe was created for us by Gessica Runcio, @lericettedigessica in collaboration with GialloZafferano.
