Roasted plum pizza

Roasted plum pizza

Total: 1 hr 30 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 323 kcal
, Fat: 6 g
, Carbohydrate: 60 g
, Protein: 9 g

If you like sweet-and-savoury popcorn (and let’s be honest, who doesn’t?), this pizza is perfect for you. The slight sweetness of oven-roasted plums makes this pizza an ideal autumn dish. Together with the salty Prosciano it produces a perfect combination of different flavours.

Ingredients

4 people

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

Dough

250 g white flour
1 tsp sugar
1 tsp salt
½ parcel dry yeast (approx. 4 g)
1 ½ dl lukewarm water
1 tbsp olive oil

Pizza

190 g tomato sauce for pizza
3 plums, broken into pieces
2 tbsp maple syrup

Topping

30 g Prosociano, shaved into thin strips using a peeler
25 g rocket
a little crema di Balsamico (balsamic cream)
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How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the yeast, water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Pizza

On a lightly floured surface, roll out the dough into an oval approx. 5 mm thick, transfer to a baking tray lined with baking paper. Spread the tomato sauce over the dough. Combine the plums and maple syrup and distribute on the pizza.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 220°C.

Topping

Remove the pizza, top with Prosciano and rocket, drizzle with crema de balsamico.

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