Fluffy pizza dough topped with our all time favourite salad. Can’t get better! Every last bite of this pizza is delicious and will leave you wanting more. The salad on top makes this pizza a real deal “health-food” kind of pizza.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
In the meantime, prepare the topping. Peel the garlic cloves and grate. In a bowl, mix the olive oil, basil, oregano, paprika, pepper flakes, dried tomatoes, garlic, and a pinch of salt and pepper.
For the salad dressing, peel the garlic clove. In a blender, combine the olive oil, lemon juice, garlic clove, anchovy filets, tahini, yoghurt, mustard, parmesan, ice water and a pinch each of salt and pepper. Blend until smooth. Taste and adjust the salt and pepper. If it’s too thick, add more ice water.
Wash the salad, spin dry and roughly chop them. In a salad bowl, toss the kale, romaine, and dressing.
Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and Spread on the herb oil mix, then top with mozzarella.
Bake in the preheated oven for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan.
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
In the meantime, prepare the topping. Peel the garlic cloves and grate. In a bowl, mix the olive oil, basil, oregano, paprika, pepper flakes, dried tomatoes, garlic, and a pinch of salt and pepper.
For the salad dressing, peel the garlic clove. In a blender, combine the olive oil, lemon juice, garlic clove, anchovy filets, tahini, yoghurt, mustard, parmesan, ice water and a pinch each of salt and pepper. Blend until smooth. Taste and adjust the salt and pepper. If it’s too thick, add more ice water.
Wash the salad, spin dry and roughly chop them. In a salad bowl, toss the kale, romaine, and dressing.
Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and Spread on the herb oil mix, then top with mozzarella.
Bake in the preheated oven for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan.
