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Gourmet pizza with Alice and truffle and Caponata and Almonds
ingredients
servings
2
buckwheat flour
300 oz
Tomato sauce, without salt
100 oz
Yellow pepper cream
80 oz
Truffle pate
90 oz
Anchovies in oil
40 oz
Extra virgin olive oil
40 fl oz
Salad tomatoes
10 oz
Almonds
5 oz
Salt
4 oz
Oregano
to taste
Bakery products from Italy
Gourmet pizza with Alice and truffle and Caponata and Almonds
Gourmet pizza with Alice and truffle and Caponata and Almonds
ready in
2 hours 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pizza has very ancient origins, however it is only in 1700 that it assumes its current form, thanks to the addition of the tomato to the classical base. From that moment its diffusion grew more and more, becoming that dish still today acclaimed all over the world. In 2017 the art of pizza maker has been recognized as a UNESCO World Heritage Site. The box contains all the ingredients in the right dose to make two gourmet pizzas: one with anchovies and truffles and the other with caponata and almonds. The recipe was made by master pizza maker Tiziano Casillo.
preparation
step 1
Remove 2 tablespoons (about 20 g) of pizza mix from the package and place them in a small bowl.
step 2
Pour the rest of the pizza mix into a bowl. Then, add 170 ml of water at room temperature and half a bottle of extra virgin olive oil.
step 3
With one hand, mix the dough with circular movements until the right consistency is obtained.
step 4
At this point, work the dough with your hands on a work surface until it becomes smooth and homogeneous. If necessary, use the flour put aside, dusting it on the dough if it is too sticky.
step 5
Leave the dough to rest on the work surface for 10 minutes and cover it with the bowl.
step 6
Cut the dough into two equal parts and create two balls.
step 7
Put the remaining amount of extra virgin olive oil in the two pans and grease them well (bottom and edges).
step 8
Put the two balls of dough in the center, cover them with the film and let them rest for another 10 minutes on the work surface.
step 9
In a bowl put 1 bottle of extra virgin olive oil, in another dissolve 1 sachet of salt up to 20 ml of water stirring with a whisk.
step 10
Then add this last mixture to the bowl with oil, pouring in the wire and mixing with the whisk until obtaining an emulsified brine.
step 11
After 10 minutes, crush the dough well with the fingertips until it covers the entire surface of the pan and brush it with the brine.
step 12
Cover the pans with the film and let the dough rest on the work surface for an hour and a quarter.
step 13
Heat the oven to 210 ° C (if ventilated) or 230 ° C (if static).
step 14
Meanwhile, spread the tomato sauce on one of the two doughs.
step 15
When the oven reaches the desired temperature, insert the dough. Leave the dough with the tomato for 13 minutes, cook the other for 11 minutes.
step 16
While the pizzas are cooking, cut the dried cherry tomatoes to the julienne and put them aside. Then, blow the caponata in a pan for 1 minute, keeping aside the oil inside the jar.
step 17
Remove the pizza without tomatoes and cut into 6 slices.
step 18
On each slice, put a teaspoon of tomato sauce and truffle and add the dried tomatoes previously set aside.
step 19
Add the anchovy fillets of the Adriatic Sea in extra virgin organic olive oil on the wedges and sprinkle with the organic oil of the same, then cut the edge of the pan and serve.
step 20
Remove the pizza from the tomato and cut it into six slices. Then, put it back in the pan and add the caponata and almonds. Finally, put back in the oven for 2 minutes.
step 21
After 2 minutes, take out the pizza and sprinkle with the caponata oil. Add, then, the oregano.
step 22
Remove the pizza from the pan (for convenience it is advisable to cut the edge of the pan with a pair of scissors) and then serve and taste.
