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
Tomatoes
To roast the tomatoes
To serve
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Tomatoes
Place the tomatoes (cut side up) in an ovenproof dish. Brush the cut surfaces with oil, sprinkle the rosemary on top.
To roast the tomatoes
Approx. 30 mins. in an oven preheated to 220°C (convection). Remove the tomatoes, allow to cool slightly, roughly puree with the oil, season.
Pizzas
Divide the dough into 8 portions, shape into 8 balls. Gently flatten two balls by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a tray lined with baking paper. Spread some of the tomato sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around.
To bake
Approx. 10 mins. in an oven preheated to 220°C (convection). Follow the same procedure with the remainder of the dough balls.
To serve
Garnish the pizzas with the tomatoes, burrata and basil, drizzle with the oil, season the pizzas.
| Note: | If the tomato sauce is too thick, add a little water as you make the puree. |
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