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Pizza Bianca with avocado,
olives, cherry tomatoes and basil.
...may the sauce be with you PGW eat©
Serves 6
Pizza dough
500 g bread flour
1 sachet dried yeast
50 ml Morgenster extra virgin olive oil
1 tsp sugar
1 pinch salt
300 ml water
Put all the ingredients together in a bowl, mix into dough.
Knead the dough for 10 minutes, cover and leave to rise and double
in size.
2 balls mozzarella
2 avocadoes
100 g cherry tomatoes
1 cup Morgenster olives
1 handful basil
1 cup Morgenster extra virgin olive oil
10 g fresh rosemary
1 lemon
Divide the dough into even balls and roll out on a flour
surface.
Garnish each pizza base with a few slices of mozzarella, a little
chopped rosemary and a drizzle of olive oil. Bake pizza in a hot
oven. Peel and dice avo, mix with cherry tomatoes (cut in half), the
olives and torn basil.
Season salad and dress with a little olive oil and a squeeze of
lemon.
Serve the salad on top of the pizza.
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