Small Pizzas with Olives
Ingredients
- For the pizza bases
- ½ cube fresh Yeast
- 500 grams Pastry flour
- 1 tsp salt
- 50 milliliters olive oil
- Pastry flour (for working)
- For the topping
- 120 grams dried Tomatoes (in oil)
- ½ tsp dried oregano
- 1 Tbsp freshly grated Parmesan
- 6 Tbsps green, pitted Olives
- 12 Anchovy fillet (in oil)
- 3 shallots
- 150 grams Ricotta cheese
- oregano (to garnish)
Preparation steps
For the pizza bases, dissolve the yeast in 250 ml lukewarm water (approximately 1 cup). Combine the flour with the salt in a bowl and make a well in the center. Pour in the yeast water and the oil.
Bring together with your hands or the dough hook of an electric hand mixer to form a smooth dough. Knead on a floured surface for about 10 minutes. If the dough is too moist, incorporate extra flour. If it's too dry, add some lukewarm water.
Put the dough back in the bowl and allow to rise for about 1 hour in a warm place.
Preheat the oven to 200°C (approximately 400ºF).
For the topping, drain the tomatoes and purée finely with a little oil. Add the dried oregano and Parmesan and mix together. Drain the olives and anchovy fillets and coarsely chop the fillets.
Peel the shallots and cut into fine strips. Crumble the Riccota.
Knead the dough again and divide into 2 equal portions. Roll into round bases and place on a baking sheet lined with parchment paper.
Spread the puréed tomatoes over the bases and top with the remaining ingredients.
Bake for 20-25 minutes. Remove and serve garnished with fresh oregano.
