Caprese Pizza
Prep Time: 2 hours
Cook Time: 32 minutes
Total Time: 2 hours, 32 minutes
Portions: 8 mini pizzas
Serving Size: 7'' diameter pizza
Servings: 2 pizzas
Calories: 559kcal
Ingredients
For the dough:
- 200 g flour
- 8 g dry yeast I used Fleischmann, one packet
- ½ teaspoon salt
- ⅛ cup olive oil
- 180 ml warm water
For the toppings:
- 8 balls size of a golf ball boccocini
- 8 tablespoon tomato sauce
- 4 teaspoon pesto
- 2 pinches salt
Instructions
- In a big bowl or on a clean table if you wish, make a little volcano with the flour and in the middle pour the yeast and 20ml of water. Mix it and let is rest 15 minutes.
- Add the salt, the olive oil and the rest of water progressively, mix with your hand until you obtain a slightly sticky ball. Work the dough a good 10 minutes with your hands.
- Put in in a bowl, cover it and let it rest for an hour.
- Sprinkle some flour on your table, separate your dough in 2 equal portions and with the help of a roller, roll it down to make a 7'' diameter pizza.
- For the topping:
- Spread 4 tablespoons of tomato sauce on each pizza , slice the ball of boccocini and put it on it. Drizzle 2 teaspoons of pesto on each pizza and sprinkle some salt.
- Repeat for the other pizza.
- Bake on some parchment paper for 15 minutes at 400F.
Notes
petitporcini.com
Nutrition
Calories: 559kcal | Carbohydrates: 82g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 1389mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg