Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pizza dough
Topping
To bake
How it's done
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Pizza dough
Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a risotto spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Topping
Flatten the dough a little, roll out the dough (approx. 30 x 40 cm) on a lightly floured surface, place on a baking tray lined with baking paper. Spread crème fraîche over the base, leaving a border of approx. 1.5 cm all the way around. Top with the onions, courgette and gorgonzola, season.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove, scatter the rocket on top.
How-tos
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