Instead of fastfood pizza, try this homemade recipe using typically Spanish ingredients

Description

Esta publicación está disponible en: es

Ingredients
  • 300 gr. of finely ground whole wheat flour or mix 200 gr. whole wheat flour with  100 gr. white flour
  • 20 gr. of fresh yeast (available in bakeries) or half packet of dry yeast diluted in warm water
  • Extra virgin olive oil
  • Half teaspoon salt
  • 6 sun-dried tomatoes
  • 4 cloves garlic, coarsely chopped
  • 200 gr. cherry tomatoes, halved
  • 1 sprig fresh rosemary
  • 1 tablespoon Maldon salt
  • 1 tablespoon dried oregano
Preparation
  1. If using fresh yeast, put it in a bowl with two tablespoons of flour, a teaspoon of brown sugar and half a glass of warm water. Stir and let sit until it increases in volume and becomes foamy.
  2. In a large bowl, add the remaining flour, the dissolved yeast and olive oil. Dissolve the salt in a glass of warm water and add it in. If using dried yeast, mix it directly with all the flour and gradually add the remaining ingredients – there´s no need to dissolve it. For perfect fermentation, don't let the salt come into contact with the yeast. Add salt only after mixing the flour with yeast.
  3. Begin adding warm water little by little till you have a soft dough that doesn't stick to your fingers.
  4. When the dough is malleable, take it to the floured work table and start kneading for about 10 minutes, beating it against the work surface from time to time..
  5. Form the dough into a ball, cover with a clean, dry dish towel at room temperature and let rise in volume. Ensure that there are no drafts. When it has doubled in size, it's ready to roll.
  6. Meanwhile, soak the tomatoes in hot water. Once they've softened, drain and chop.
  7. Flour a work surface. Roll out the dough and add chopped dried tomatoes. Knead to mix them in well. Form a loaf and let stand for one hour.
  8. Before rolling out the dough, preheat the oven to the maximum temperature. When hot, spread the dough on the grate and bake for 5 minutes. Remove and turn.
  9. Make little dimples in the dough with the help of a knife handle and insert the pieces of garlic, tomato halves and rosemary.
  10. Sprinkle with dried oregano, a few flakes of Maldon salt and pour over a splash of olive oil.
  11. Return the dough to the oven and cook until the surface turns golden brown, 5-8 minutes more should be enough. Before serving, give it another splash of virgin olive oil.

 

Cut the pizza bread in sticks, brush with spicy olive oil and bake till crispy.