for 4 person

Dough

350 g	white flour
150 g	durum wheat semolina
2 tsp	salt
½ cube	yeast (approx. 20 g, crumbled
25 g	cress, finely chopped
3 dl	water
3 tbsp	olive oil

Cheesy topping

1 parcel	burrata piccola (approx. 200 g
150 g	mascarpone
1	organic lemon, use grated zest only
¼ tsp	salt
a little	pepper

Vegetable topping

250 g	thin green asparagus
1 bunch	radish, quartered
30 g	dried tomatoes in oil, drained, finely chopped
2 tsp	olive oil
¼ tsp	salt

To bake

25 g	cress
a little	pepper

How it's done

Dough

Mix the flour, semolina, salt and yeast in a food processor bowl. Add the cress, water and oil, knead 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.

Cheesy 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 ovals, transfer each pizza base to a tray lined with baking paper.

Mix 2 balls of burrata with the mascarpone, mix in the lemon zest, season, spread on top of the pizza bases.

Vegetable topping

Mix the asparagus, radish, tomatoes, oil and salt, spread on top of the burrata mixture.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, immediately add one burrata to the top of each pizza, garnish with cress and pepper.

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