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
Pizza
Topping
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Halve the dough, shape into two balls on a lightly floured surface, cover and leave to rise again for approx. 1 hr.
Pizza
Place a baking tray in the cold oven, preheat the oven to 240 °C. Flatten the dough a little by hand. On a lightly floured surface, roll the dough into circles (approx. 28 cm in diameter), place each on a sheet of baking paper. Spread half of the ricotta and half of the mozzarella over each pizza base.
To bake
Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove.
Topping
Mix the figs and honey, top each pizza with half of the ham and half of the figs. Spoon half of the ricotta on top of the pizza, sprinkle with 1 tbsp pistachios, season. Bake and top the second pizza in the same way.
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