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
How it's done
Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Heat the oil in a pan. Add the shallots, sugar and salt, cover and sauté over a low heat for approx. 10 mins., stirring occasionally.
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Top with the mozzarella and shallots, season.
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the burrata and pistachios. Bake for approx. 5 mins. in the upper half of the oven. Scatter half of the rocket on top. Bake and top the second pizza in exactly the same way.
|Tip:||For an extra crispy base, preheat the baking tray or use a pizza stone.|
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