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Betty Bossi Koch-Center
How it's done
Mix the flour, semolina, salt and yeast in a food processor bowl. Add the cress, water and oil, knead 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.
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 ovals, transfer each pizza base to a tray lined with baking paper.
Mix 2 balls of burrata with the mascarpone, mix in the lemon zest, season, spread on top of the pizza bases.
Mix the asparagus, radish, tomatoes, oil and salt, spread on top of the burrata mixture.
Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, immediately add one burrata to the top of each pizza, garnish with cress and pepper.
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