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
To shape/top
To bake
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..
To shape/top
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. Combine the mascarpone, lemon zest and lemon juice, season, spread on top of the dough, leaving a border of approx. 1½ cm. Top with the courgette and mushrooms, drizzle with the oil, season. Sprinkle the pine nuts on top.
To bake
Approx. 20 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove from the oven, spread the rocket on top of the pinsas.
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