Informations supplémentaires
30 min.
|
840 kcal
|
hard
|
|
Printable version
1. Prepare Ingredients
Turn broiler on to 450°F with a rack in the centre. Cut tomatoes in half. Pick basil. To a small bowl, combine romesco pizza sauce and chipotle in adobo to taste. Season to taste with salt and pepper. In a second small bowl, add bocconcini and break apart.
2. Begin Pizza Dough
Brush baking sheet with 1 tbsp. olive oil and sprinkle with a light layer of flour. Using remaining flour, lightly dust a dry countertop and place dough over top. With a rolling pin, roll dough into a large, flattened oval approximately 1/4 inch thick. Carefully transfer dough to baking sheet. Poke holes all over dough using a fork. Place baking sheet in oven on centre rack and cook until dough starts to bubble, about 3–4 minutes. Monitor closely to prevent burning. Remove tray from oven, carefully flip pizza base and return to the oven for 2–3 minutes, or until light golden.
3. Finish Pizza
Remove pizza base from oven and spread pizza sauce evenly overtop, leaving a 1 inch crust. Top with shredded mozzarella and tomatoes. Return to oven and broil for 6–9 minutes, or until cheese is golden, monitoring to prevent burning. Remove pizza base from oven and spoon bocconcini evenly overtop. Garnish with basil.
4. Serve
Garnish with arugula and drizzle 1/2 tbsp. olive oil and balsamic reduction over pizza. Slice into wedges. Enjoy!
2unitPizza Dough
mlRomesco Pizza Sauce
100gCherry Tomato
1unitBasil
1unitBocconcini
100gMozzarella
17gAll-Purpose Flour
25gArugula
10mlChipotle Pepper in Adobo Sauce
10mlBalsamic reduction
What you need
Baking sheet, Bowls, Rolling pin, Brush
840 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
117g
39%
fat
25g
38%
cholesterol
40mg
13%
fiber
6g
24%
protein
37g
saturated
8g
40%
sodium
1470mg
61%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg