BeanScene Magazine

Pizza with grilled vegetables

Pizza with grilled vegetables

Pizza con verdure grigliate

By Stefano Manfredi and Gianluca Donzelli

For the pizza dough

1kg pizza flour
550g water
12g fresh yeast
20g salt
30g extra virgin olive oil

Sift flour into the bowl of an electric mixer with a dough hook attachment. Turn on low to medium speed and add the water. Keep mixing until the water has been absorbed but the dough is still rough. Turn the machine off and allow to sit for 20 minutes.
Turn the machine back on to medium speed and add the yeast in small pieces, then add the salt, followed by the olive oil. Keep mixing until the dough is smooth and homogenous with good elasticity. A good way to check the elasticity is to stretch a piece of dough. If it forms a strong, transparent membrane (similar to blowing a bubble with gum) without breaking, it is ready. Let the dough sit, covered, for 30 minutes in winter or 15 minutes in summer before forming into balls weighing between 200-250g each.
Place the balls on a non-stick tray and cover, ensuring the balls aren’t touching the cover. Allow to rise for 4-6 hours at 20-22°C.
Before beginning to prepare the pizzas, the oven has to come to temperature. If using a domestic oven, turn to full heat without using any fan-force function. If you have a wood fired pizza oven, make sure the floor of the oven, where the pizza will be cooked, is around 400°C. Shape the pizzas using a little extra flour and add the toppings of your choice.

For the topping (per pizza)

The vegetables used on this pizza can change with the seasons. Where necessary, substitute some of the vegetables with others of your choice.

1  fresh pizza base
80g  canned whole San Marzano peeled tomatoes
150g  fior di latte mozzarella
1  medium zucchini, trimmed and cut lengthways in 3mm thick slices
1  red or yellow capsicum, trimmed, deseeded and sliced
½  medium eggplant, trimmed and cut lengthways in 3mm thick slices
1  red onion
50g  parmesan, grated
Extra virgin olive oil

Season all vegetable slices (except the onion) with salt and grill or roast in a hot oven with a little extra virgin olive oil until tender. Cut the onion in half, leaving the skin on, then brush with olive oil and cook in a 200°C oven until tender all the way to the centre. Remove the outer skin and the tough leaves. Separate the tender leaves to use on the pizza.
Squeeze the tomatoes with your hands, then spread onto the pizza base, leaving the edges clear to about 3-4 cm. Slice the mozzarella and scatter evenly on top, then add the grated parmesan. Add the grilled vegetables, being careful not to add too much. Place in the oven until cooked. Remove, then drizzle with some oil and serve.

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