Pizza ricotta e pistacchi
Classic ham pizza enriched with velvety creamy ricotta and aromatic, crunchy, roasted pistachios. The traditional way to increase its quality is to put noble ingredients on the pizza after baking.
Preparation: 1h 15 min
Easy
Preparation: 1h 15 min
Easy
Ingredients:
- 420 g wheat flour
- 240 g water
- 110 g extra virgin oil
- 150 g ricotta cheese
- 4 g chili peppers
- 15 g fresh basil
- 250 g mozzarella
- 150 g ham, prosciutto
- 180 g Onion, raw
- 8 g sugar
- 8 g garlic
- 12 g salt
- 35 g Pistachio nuts, dried
- 15 g Yeast baker's, compressed
- 700 g tomato passata
Method of cooking:
- Add 420g of type 00 flour (or type 450), 15g of fresh yeast (optionally 1.5 tsp of dry yeast), 1 tsp of sugar and 240g of water. Knead for 3 min at speed 8 reverse rotation.
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