Winter Heirloom Tomatoes, Buffalo Mozzarella Pizettes

PIZETTES DOUGH RECIPE

• Farina De Cecco 00 flour - 150gms
• Refined flour – 600 gms
• Sugar - 1tsp
• Salt - a pinch
• Milk - 50ml
• Warm water - 50 ml and dissolve 10gms yeast
• 60 ml of E.V.O.O
• Water - 350ml

METHOD

• Mix farina flour, refined flour, sugar and salt in the dough mixer.
• Add extra virgin olive oil, Yeast water mixture and kneed till all the ingredients are nicely incorporated. Then add the remaining 350ml water slowly and continue kneading till it uniform dough.
• Cover the dough with a damp duster and keep in the refrigerator for half an hour for resting.
• Take it out and roll the dough in individual portions and again cover it with the damp duster.
• Store it in the refrigerator and can be used for a day.

 

PIZZA SAUCE RECIPE

• Peeled Italian Tomato – 1 kg
• Extra Virgin olive oil -100 ml
• 15 gm – fresh basil leaves
• Salt to taste

METHOD

• Mix everything together and blend it, store it for a day below 5C.

 

Ingredients:

• Pizza dough 800 gm
• Pizza sauce 500 ml
• Winter Heirloom tomatoes 300 gm
• Black olives 200 gm
• Buffalo Mozzarella Cheese 500 gm
• Extra Virgin Olive oil 50 gm

 

Method:

• Roll out the Pizettes in desired size using rolling pin or with hand.
• Spread the pizza sauce over the dough carefully leaving some space from the ends.
• Drizzle the winter heirloom tomatoes and black olives over the pizza sauce.
• Arrange the buffalo mozzarella cheese over the tomatoes and bake it in a pre-heated pizza oven (260 degrees C) till its edges become golden and cheese melts.
• While still hot brush the edges with Extra virgin olive oil and serve hot.

This recipe was contributed by Executive Chef Raheel Ahmad, Bengaluru Marriott Whitefield