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Pizza with Pumpkin Flowers, Anchovies, and Burrata

Pizza with Pumpkin Flowers, Anchovies, and Burrata
Tired of the usual margherita pizza? Try this one, you will be amazed by the taste.
Ingredients (28-30 cm tray):

Preparing pizza with pumpkin flowers, anchovies, and burrata is not difficultcespecially if you use a pack of fresh pizza dough. Of course, it will take longer but you wont lose the authenticity of the product. 

Here are the ingredients if you decide to prepare the pizza dough at home:

  • 100 g Flour Type 0
  • 10 g Flour Type 1 + The Pastry Board
  • 60 ml Warm Water
  • 10 ml Extra Virgin Olive Oil
  • 3 g Brewer's Yeast
  • 2 g Salt
  • 1 g Sugar

To prepare the pizza dough, place the flour on a pastry board or in a large bowl and make a hole in the center. Pour part of the warm water into a glass container, sprinkle the yeast and sugar into it. Stir until it is all dissolved then put the water and yeast in the middle of the flour and knead a little.

During this time, dissolve the salt in another glass of warm water and then add the oil. Add this liquid to the flour and knead, slowly adding the remaining warm water until the mixture becomes soft and smooth. Form it into a ball and put in a large bowl. Keep in mind that the dough will double its volume. Cover the bowl with plastic wrap and place it in a warm place for at least 2 hours. 

When the dough has doubled in size, you can start rolling it out. 

While the dough is rising (before rolling the dough), take the pumpkin flowers and remove the pistil from them (open them up). Then break the anchovies up..

Take the pizza dough, roll it out, and spread the pumpkin flowers over it. Spread the anchovies over the pizza and pumpkin flowers, then sprinkle with extra virgin olive oil and bake at 250 °F.

Cook for 10 minutes or until the pizza base is brown. Remove the pizza from the oven, distribute the salted burrata on top of it and grind it over the fresh pepper pizza.

Now your pizza with pumpkin flowers, anchovies, and burrata is ready to be enjoyed.

Credit:  www.ziaralu.it

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