A special, tasty and fragrant Margherita, with the addition of potatoes, rosemary and thinly sliced asparagus.
4 people
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Feel free to variate this recipe with your favorite seasonal veggies: squash, courgettes and red peppers are welcome!
1
Mix the two flours in a bowl with the dry brewer's yeast. Gradually add the water and start to knead with a wooden spoon, then work with your hands. Add the salt and oil and transfer to the pastry board. Knead for about 10 minutes, stir the dough and put it back in the bowl lightly greased with oil. Cover with cling film and place in the fridge for 12 hours, then allow the dough to acclimatize for a couple of hours at room temperature.
2
Cut the potato with a thin slicer and peel the asparagus with a peeler. Set aside.
3
Roll the dough into 4 round pizzas 28 cms diameter. Put them in 4 oiled oven pans and arrange the tomato sauce on top. Drizzle them with olive oil and bake them for 15 minutes at 250 °C.
4
Take the pizzas out of the oven and sprinkle them with diced mozzarella cheese, a few slices of potato and some rosemary leaves.
5
Put the pizzas back in the oven and cook for 5 minutes.
6
Remove pizzas from oven, sprinkle with asparagus and serve.
Pizza plays a leading role in the history of Italian gastronomy and this one is a lovely variation on a classic Margherita. It can be translated as “Greengrocer’s Pizza”. The beautiful and tasty high focaccia of Neapolitan origin, the Margherita, has undergone many changes and Italian pizza masters have created many types of pizzas inspired by this basic recipe, each one more delicious than the other. Pizza Ortolana contains the flavors of a farmer’s vegetable garden and brings a light but absolutely tasty filling to the soft dough. Ortolana pizza is easy to prepare and is especially recommended as a main course for a family dinner. Your guests will immensely appreciate the exquisite flavor and the scent of the countryside, even more in spring, when the vegetables are fresher and tastier.
