for 4 person

Dough

400 g	pizza flour
100 g	durum wheat semolina
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ¼ dl	water

Pizza

2 tbsp	durum wheat semolina
250 g	mascarpone, 3 tbsp set aside
100 g	smoked bacon, sliced
300 g	cherries, pitted
a little	pepper

To bake

½ bunch

basil, leaves torn off

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ 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 at room temperature for approx. 1 hr.

Pizza

Place a baking tray in the oven, preheat the oven to 240 °C. Place balls of dough on a little durum wheat semolina, shape from the inside out into a circle (approx. 30 cm in diameter), making sure not to flatten the edges. Place each pastry base on a sheet of baking paper. Spread the mascarpone, bacon and cherries over the pastry bases, season.

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 from the oven, bake the second pizza in the same way. Top the pizzas with basil and the reserved mascarpone.

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