This is the summer pizza we should all make for friends and family. Homemade pizza dough scented with garlic, herbs, cream cheese and SiPomodoro. Bake everything in a very hot oven until the mini tomatoes are roasted, the cheese is melted and bubbly and the crust is golden and perfect. Once out of the oven, garnish with additional fresh SiPomodoro tomatoes and a light drizzle of extra virgin olive oil and a few drops of Modena balsamic vinegar for the most delicious mix of roasted and fresh tomatoes with every bite.
This summer-inspired pizza will surprise you. The taste of SiPomodoro, the scents of Sapori del Mio Orto aromatic herbs are perfect for the warm evenings of this period. So, we thought this week was the perfect time to cook something new and that it will be great for next weekend too… because let’s be real, pizza is good any day of the week.
So here’s how to make it…
Start with preparing the pizza dough;
Manitoba flour 200 g
00 flour 300 g
Water at room temperature 300 ml
Salt up to 10 g
Fresh brewer’s yeast 4g (or 1.5 if dry)
First, pour the two flours into a bowl, crumble the yeast inside and pour a little of the dose of water. The ideal water temperature is 25 °. Always continue to mix and when you have added about half of the water you can also add the salt. Then add the remaining water, always slowly, until you get a homogeneous mixture. Finally, transfer the dough to the work surface and knead it until it is smooth and homogeneous. Once you have obtained a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each, gently pull it and fold it towards the center. Turn it around on itself and give it the shape of a sphere. Transfer the dough thus formed into a bowl, cover with cling film and let it rise in a warm place. Times are approximate since each dough, temperature and weather conditions affect the leavening: on average, the dough should take 6 hours to double in volume. After the leavening time has elapsed, the dough will be pretty swollen, then transfer it to the work surface and divide it into 3 pieces, if you need to, you can lightly flour the work surface. Now take each portion and as done before, lift a flap of pasta and bring it inwards. Then repeat the same thing for the other 3 strips of pasta. Then stretch the dough by folding it on itself and proceed with the pirling: pirling the dough means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere. Let the loaves rest for another 30 minutes before you can roll the pizza dough.
500gr SiPomodoro cherry tomatoes
Sapori del Mio Orto aromatic herbs mix:
1 tablespoon of fresh oregano
2 tablespoons of fresh thyme leaves
1 bunch of fresh basil, chopped, plus more for garnish
1/2 teaspoon chopped fresh chilli
50ml Extra Virgin Olive Oil
2 minced garlic cloves
200gr fresh baby spinach
100gr Crumbled goat cheese
250gr Mozzarella cut into cubes
2 tablespoons of Balsamic Vinegar of Modena
1. Preheat the oven to 230ºC. Grease a large baking sheet with olive oil.
2. In a small bowl, combine Olive Oil, Sea Salt, Garlic,
Oregano, thyme, basil, chilli flakes and a pinch of pepper.
3. On a lightly floured surface, roll out the dough until thin enough and transfer the dough to the prepared baking sheet.
4. Spread the mixture with the herb dressing. Add the baby spinach and goat cheese, then place the halved SiPomodoro tomatoes on top. Season with salt and pepper, then top with very fresh mozzarella
5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the mozzarella has melted.
6. Season the remaining fresh cherry tomatoes with the remaining thyme, the basil, a pinch of sea salt, and the balsamic vinegar, and add them to the freshly baked pizza.