feed me comfort food
Recipe: Pizza with Olives & Artichokes
The cooking method of former Delicious director Valli Little is simple: use the best ingredients, prepare everything in advance and follow a reliable recipe. Like this pizza recipe, which is guaranteed to make you instantly happy.
door Steffi Posthumus
Valli Little: ‘This is a delicious, savory combination of flavors. I absolutely love anchovies, but you can leave them out if you’re not a fan. I often use cow’s milk mozzarella (or fior di latte) on pizza – it’s slightly drier than buffalo mozzarella and works better as a topping.’
Preparation
- For the dough, place the yeast and sugar in a small bowl and pour over 250 ml lukewarm water. Stir everything together and set the mixture aside for 10 minutes until it becomes frothy.
- Put the flour in a bowl with 1 teaspoon of salt. Make a well in the center, pour in the yeast mixture and stir until it forms a cohesive dough.
- Turn it out onto a floured work surface and knead for 5–6 minutes until smooth and supple (or place the mixture in the bowl of a food processor fitted with a dough hook and knead for 5–6 minutes.)
- Place the dough in a lightly oiled bowl and cover it with a cloth. Leave it in a warm place for 1 hour, until the dough has doubled in volume.
- Preheat the oven to 240 °C (or its highest setting).
- Divide the dough into two portions. Roll each one out on a lightly floured work surface into a 2 mm-thick sheet and place them on lightly olive-oil-greased pizza baking trays.
- Top them with the mozzarella, olives, artichokes and anchovies.
- Sprinkle with the oregano and Parmesan.
- Bake in the oven for 8–10 minutes until crisp and golden brown.
- Divide the rocket over the pizzas and drizzle with olive oil before serving.
Title: Cooking for My Family
Author: Valli Little
Price: €27.00
Publisher: Fontaine
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