Thin pizza with artichoke hearts and mortadella
Ingredients
Instructions
- 125 g mortadella, very thinly sliced
- 2 balls of mozzarella
- 1 small jar of artichoke hearts in oil
- 12 cherry tomatoes
- 1 handful Purslane (or other young lettuce shoots)
- 3 tbsp. tablespoons olive oil
- 1 tbsp. pistachios
- 7 g Dried baker's yeast
- 1 tbsp. coffee Lemon juice
- Salt
- Pepper
- Dissolve the yeast with 1 tbsp. tablespoons of barely lukewarm water. In a bowl, mix the flour and 1/2 tsp. salt. Make a hollow in the center and for 15 cl of water, the yeast and the oil. Mix little by little then knead for 10 min. Put the ball of dough back in the bowl, cover with a tea towel and let rise for 1 hour 30 minutes in a warm place.
- Crush the dough several times between your hands and then roll it out into a rectangle. Brush it with 1 tbsp. oil soup.
- Distribute slices of mozzarella, half-tomatoes and artichoke quarters. Pepper. Leave to rise for 30 mins.
- Preheat the oven th.7-8 (230°C). Bake 10 to 15 mins.
- As soon as it comes out of the oven, add the mortadella chiffonade, the purslane seasoned with oil, lemon juice and the crushed and toasted pistachios.
Thin pizza with artichoke hearts and mortadella
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