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
Dough
Tomato sauce
To shape
To serve
How it's done
Dough
Mix the flour, sourdough powder, salt and yeast in the food processor bowl. Pour in the water and oil, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise in the fridge for approx. 24 hrs..
Tomato sauce
Heat the oil in a pan. Briefly sauté the garlic and tomato puree. Add the tomatoes and basil, season, cover and simmer over a medium heat for approx. 30 mins.
To shape
Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough into four. On a lightly floured surface, flatten the dough and stretch into ovals, place on two baking trays lined with baking paper.
To bake
Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove from the oven, spread the tomato sauce on top of the pinsas.
To serve
Arrange the burrata, tomatoes, cured ham and basil on top of the pinsas.
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