A delightful twist on the classic pizza, featuring fresh ingredients and a homemade touch.
Combine the yeast, sugar, and warm water in a small bowl and let it sit for 5 minutes until frothy.
Ensure the water is warm, not hot, to properly activate the yeast.
Mix the flour and salt in a large bowl, then add the yeast mixture and olive oil, stirring until a dough forms.
Use a wooden spoon or your hands to mix the dough thoroughly.
Knead the dough on a floured surface for 5 minutes until smooth and elastic.
Dust your hands with flour to prevent sticking while kneading.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 30 minutes until doubled in size.
Place the bowl in a warm, draft-free area for optimal rising.
Preheat the oven to 230°C (450°F).
Ensure the oven is fully preheated for even cooking.
Mash the cherry tomatoes with oregano, salt, and pepper in a bowl.
Crushing the tomatoes releases their juices, creating a flavorful base.
Divide the dough into four portions and roll each into a 14cm round.
Use a rolling pin for an even thickness.
Place the dough rounds on a greased baking tray, top with the tomato mixture, mozzarella, parmesan, and bocconcini.
Spread the toppings evenly for consistent flavor.
Bake for 10-15 minutes until golden and crispy.
Rotate the tray halfway through baking for even browning.
Top with fresh baby rocket before serving.
Add the rocket just before serving to keep it fresh and crisp.
Continua nella nostra app per un'esperienza migliore
