Pizza with Orlando bonito fillets
In this recipe we propose you a soft pizza, very light and digestible because it is kneaded using type 1 flour, richer in fiber and richer in flavor (because it also contains part of the ground grain).This flour is really excellent for making pizzas: you will see that in a short time (just over 2 hours of leavening will be enough) the dough will rise considerably and, once cooked, you will see many alveoli inside your pizza, a sign of excellent leavening and highly digestible
# Italian cousine, Italian cousine
Ingredients
- 500 g stone-ground type 1 flour
- 300 ml Water
- 8 g Fine salt
- 10 g Sugar
- 15 ml extra virgin olive oil
- 1 sachet of dry brewer’s yeast or 1/2 block of fresh brewer’s yeast
For filling
- 500 ml Tomato sauce
- 2 tablespoons extra virgin olive oil
- the Palamita one is excellent
- 1 Eggplant
- 1 Jar Orlando di Palamita in organic extra virgin olive oil
- 1 pinch of salt
- to taste Basil
- 2 Mozzarella
Instructions
- We dissolve the yeast (whether dry or fresh) in water at room temperature.
- Pour the type 1 flour into the bowl of the mixer fitted with the hook, add the sugar, turn the mixer on at low speed and slowly pour in the mix water + yeast.
- Then we also add the oil.
- When the flour has absorbed the liquids, we increase the speed of action until the dough is well mixed and comes away from the walls of the bowl.
- We place the dough (rather soft and sticky but it must be like that!) in a greased bowl, cover with cling film and a cloth and let it rise for about 2 hours.
- Once the leavening time has passed, divide the dough and spread it into 2 well-oiled baking trays. Let it rest for about 1 hour.
- Separately we also cut the aubergine into thin slices, soaked in water and salt for half an hour, spread them out on a baking tray sprinkled with oil, and baked in the oven at 220°, which will then be ready nice and hot for the pizzas.
- Remove the aubergine slices when they start to get soft.
- Prepare the sauce by combining the tomato sauce, oil, salt and chopped fresh basil, spread the sauce on the pizzas and bake them in the hot oven (preferably one at a time to prevent the pizza on the lower shelf from a not so fine cooking).
- When the pizza is almost cooked, open the oven slightly, add the sliced or diced mozzarella, the aubergines, and leave for a few more minutes.
- Finally, once baked, we can add a few fresh basil leaves and the bonito fillets to our pizzas to taste.
- Your soft and light pizza flavouring land and sea is ready to be enjoyed!
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