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
Garlic
Topping
To bake
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Garlic
Warm the oil in a small pan, add the garlic, simmer (uncovered) over a low heat for approx. 20 mins. until soft.
To shape
Place a baking tray in the cold oven, preheat the oven to 240 °C. Quarter the dough, shape into 4 balls, flatten a little. On a lightly floured surface, stretch out each piece of dough to approx. 25 cm in diameter. Place 2 pieces of dough each on a sheet of baking paper.
Topping
Remove the garlic from the oil, set aside, crush the garlic with a fork, spread over the pizza bases. Season the courgettes, spread on top, sprinkle with the thyme.
To bake
Carefully slide one sheet of baking paper onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the oven. Remove, top with half of the burrata, drizzle each with 1 tbsp of the reserved garlic oil. Sprinkle with thyme and fleur de sel. Bake the remaining pizzas in the same way.
| Tip: | Use yellow courgettes. |
|---|
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