Pizza with yellow tomato sauce

Name: Pizza with yellow tomato sauce
Prep time: 40 min
Total time: 230 min
Yield: 8
Ingredients: 1 kg white flour; 1 tbsp salt; 1 cube yeast (approx. 42 g), crumbled; 6 dl water; 11 tbsp olive oil; 1 kg yellow tomatoes; 2 sprigs rosemary; salt and pepper to taste; 2 green tomatoes; 100 g yellow cherry tomatoes; 4 burrata piccola; 1 bunch basil

You can't go wrong with pizza! And it tastes even better when the dough is home-made. It takes a little while for the dough to rise, but it's definitely worth it. We have a long tradition of pizza nights with family and friends but we never have the same one twice. However, recently we made this pizza with yellow tomato sauce and we'll most definitely be having it again at our next pizza night. The raw tomatoes and burrata combined with the sweet yellow sauce and perfectly baked dough was a hit with everyone. It's a feast for the eyes, too.

Ingredients

8 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

1 kg white flour

1 tbsp salt

1 cube yeast (approx. 42 g), crumbled

6 dl water

4 tbsp olive oil

Tomatoes

1 kg yellow tomatoes, cut in half

2 tbsp olive oil

2 sprigs rosemary

To roast the tomatoes

4 tbsp olive oil

salt and pepper to taste

To serve

2 green tomatoes, cut into slices

100 g yellow cherry tomatoes, cut in half

4 burrata piccola, cut in half

1 bunch basil, leaves torn off

1 tbsp olive oil

salt and pepper to taste

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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.

Good to know

Note:	If the tomato sauce is too thick, add a little water as you make the puree.

How-tos

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