serve a 37cm Pizza and ready in about 30 minutes
Shopping LIST:
125g ricotta, 2tsp milk, salt and pepper (for seasoning), 125g champignon mushrooms + 1tsp butter for frying, 50g cooked ham, 60g mozzarella "fior di latte", fresh basil leaves, olive oil for drizziling.
Method:
- Place a rack on the highest shelf of an oven and heat it to 200°C fan.
- In a bowl, stir 2tsp milk with 125g ricotta and mix to a smooth consistency. Season with salt and pepper to taste.
- Clean and chop 125g champignon mushrooms. Fry the mushrooms in 1tsp butter.
- Sprinkle a little flour over your hands and on the work surface and open the dough ball (make your own pizza dough) by flattening and stretching the dough with your fingers. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the tray.
- Spread the tomato sauce* over the base with the back of a metal spoon and, with a teaspoon, add the ricotta mix (do not spread).
- Scatter over: 50g cooked ham (cut into small slices), fresh basil leaves, the mushrooms and 60g mozzarella fior di latte and drizzle with a little olive oil.
- Bake the pizza on the top shelf of your oven for 13 minutes.
Tomato Sauce:
- Blend all: 200g canned tomatoes, 2 garlic cloves, a pinch of salt, a pinch of pepper, ⅓ tsp spicy paprika, 1tsp dried oregano and 1tsp soy sauce.
"bon appétit"