Pizza with cherry tomatoes, anchovies, capers and Grana Padano PDO
| Difficulty
Facile
|
Preparation  45 min
|
Servings for  4 per.
|
Ingredients
Pizza dough:
250 g flour
150 ml water
1 teaspoon salt
1 teaspoon sugar
10 g fresh brewer’s yeast
1 tablespoon extra-virgin
olive oil
Toppings:
250 g tomato sauce
100 g Grana Padano PDO, grated
or flaked
150 g cherry tomatoes, cut in half
4-5 anchovy fillets in oil
1 tablespoon pickled capers (or pickled, well drained)
Extra-virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
In a bowl, dissolve the brewer’s yeast and sugar in lukewarm water. Let it stand for about 5-10 minutes until a foam has formed on the surface.
Add the flour and salt and start mixing. When the dough starts to take shape, add the oil and continue kneading for 10-15 minutes, until the dough is smooth and elastic.
Cover the dough with a tea towel and let it rise in a warm place for at least an hour, until it doubles in volume.
Once the dough has risen, heat the oven to 220°C (static) or 200°C (ventilated). Then roll out the dough on a floured surface, giving it a circular or rectangular shape, depending on your preference. Place the dough on a baking tray lined with baking paper, spread the tomato sauce on it and bake. It should bake for about 15 minutes.
Remove the pizza from the oven and scatter the halved cherry tomatoes, anchovies, capers and a sprinkling of Grana Padano PDO flakes. Season with a drizzle of extra virgin olive oil, salt and pepper to taste and serve.
This pizza is perfect for a light and tasty meal, a real Italian flavour concentrate. Enjoy!
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