for 4 person

Pizza dough

475 g	white flour
100 g	durum wheat semolina
2 ¼ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
3 tbsp	olive oil

Topping

a little	durum wheat semolina
50 g	baby spinach
½ tbsp	olive oil
2 dl	puréed tomatoes
1 tbsp	olive oil
1	garlic clove, pressed
1 tbsp	basil, finely chopped
¼ tsp	salt
a little	pepper
300 g	mozzarella, torn
1	red pepper, cut into rings
150 g	different coloured cherry tomatoes, halved
1	courgette, sliced
1 tbsp	pesto verde (green pesto)

To bake

a little

pepper

How it's done

Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Topping

Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles, transfer each pizza base to a tray lined with baking paper. Mix the spinach and oil, leave to infuse briefly. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, vegetables and pesto.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove, season. Bake the second pizza in the same way.

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