Ingredients
Pizza dough
Topping
Method
Pizza dough
1.Mix together the yeast, sugar, salt, olive oil and warm water and set aside for 10 minutes.
2.Put flour in an electric mixer with a dough hook attachment, pour in the yeast mixture and mix until dough comes together. Transfer dough to a lightly floured bench and kneed for 5 minutes until smooth and elastic.
3.Place dough in a large bowl, with a damp cloth on top, and leave in a warm place for 45 minutes.
4.Place pizza stone in the oven and preheat on 250°C.
5.Gently press down the dough and divide into 5 pieces. Individually roll into balls, transfer to a lightly floured tray, cover with a damp cloth and leave to rise in a warm place for 30 minutes before using.
6.To make a pizzette base, begin shaping a ball by hand into a large circle and, using a rolling pin, roll into a 20cm round. Transfer to a lightly floured paddle or transferring tray.
Topping
7.For the topping, sprinkle pizzette with 40g grated mozzarella, scatter with 1 of the thinly sliced baby potatoes and add 1 pinch rosemary sprigs.
8.Slide pizzette onto the preheated stone, cook for 10 minutes, briefly remove from oven, add 40g sliced burrata and cook for a further 2–3 minutes or until pizzette is crispy. Remove from oven, add 5 slices bresaola, scatter with ½ cup rocket leaves, drizzle with 1 tsp truffle oil and serve. Repeat with remaining 4 pizzette bases.
Allow for 30 minutes rising time for the dough.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door