Pizza classico with four delicious side dishes

Name: Pizza classico with four delicious side dishes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1⁄2 Cubes (about 21 g) fresh yeast; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g + some pizza flour; 3 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried oregano; 1 TEASPOON dried basil; 6 Stem(s) Basil; 2 (125 g each) balls of burrata cheese; baking paper; 1 glass (314 ml) Artichoke hearts, quartered; 80 g drained Kalamata olives and 4 rinsed anchovy fillets, cut smaller (without stone); 1 tin(s) (80 g) Natural tuna, roughly pulled, and 50 g drained capers (glass); 125 g Gorgonzola in pieces

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1⁄2 Cubes (about 21 g) fresh yeast
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g + some pizza flour
3 TABLESPOONS Olive oil
1 Onion
1 Garlic clove
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried oregano
1 TEASPOON dried basil
6 Stem(s) Basil
2 (125 g each) balls of burrata cheese
baking paper
1 glass (314 ml) Artichoke hearts, quartered
80 g drained Kalamata olives and 4 rinsed anchovy fillets, cut smaller (without stone)
1 tin(s) (80 g) Natural tuna, roughly pulled, and 50 g drained capers (glass)
125 g Gorgonzola in pieces

Directions

1
Crumble the yeast into 1⁄4 l lukewarm water and dissolve in it with 1 teaspoon sugar while stirring. Let stand for about 5 minutes until the yeast water starts to bubble.
2
Put 500 g of flour in a bowl and make a depression in the middle. Pour yeast water into the hollow. Mix with some flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 30 minutes.
3
1⁄2 Add a teaspoon of salt and 2 tablespoons of oil to the pre-dough. Knead first with the dough hooks of the mixer and then with floured hands for 5-10 minutes to a smooth dough. Form into 4 balls and let them rise covered for about 30 minutes.
4
Meanwhile, for the pizza sauce, peel and chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 5 minutes while stirring. Add tomatoes and juice and chop with a spatula.
5
Bring to the boil, season with dried herbs and simmer at low heat for 30-40 minutes until slightly thick, stirring occasionally (be careful, it splashes!). Season to taste with salt, pepper and sugar.
6
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Line baking tray with baking paper. Wash basil, shake dry, pluck leaves. Roll out dough balls on a floured work surface (approx. 22 cm Ø).
7
Place 2 shelves on each tray. Spread with tomato sauce, leaving a rim of about 1 cm. Roughly pluck 1 ball of Burrata and spread it on the pizzas. Spread half of the basil leaves on top, except for some for garnishing.
8
Top the pizza with artichoke hearts, olives, anchovy fillets, tuna, capers and gorgonzola to taste. Prepare the other two pizzas in the same way and bake in the hot oven for about 13 minutes.
9
Garnish with the remaining basil.