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

Shallots

1 tbsp	olive oil
6	shallot, cut into thin rings
1 tsp	sugar
2 pinch	salt

Topping

a little	durum wheat semolina
300 g	mozzarella, torn
	salt and pepper to taste

To bake

2	burrata (each approx. 150 g), torn into pieces
2 tbsp	pistachios, coarsely chopped
50 g	rocket

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.

Shallots

Heat the oil in a pan. Add the shallots, sugar and salt, cover and sauté over a low heat for approx. 10 mins., stirring occasionally.

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 (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Top with the mozzarella and shallots, season.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the burrata and pistachios. Bake for approx. 5 mins. in the upper half of the oven. Scatter half of the rocket on top. Bake and top the second pizza in exactly the same way.

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