Pizza mit Ricotta und Rucola

Schritt 1 /9

*Put the flour, salt, yeast, olive oil and water into the mixer bowl with the kneading/crushing blade attachment. Lock the lid with the cap and press 'Start'.

• 720g *Flour
• 3TL *Salt
• 2Beutel *Baker's yeast
• 6EL *Olive oil
• 40cl *Warm water

• Knet-/Mahlmesser

Schritt 2 /9

*Place it into a salad bowl, cover with a clean cloth and leave to rise for 1 hour at room temperature.

Schritt 3 /9

*Peel the garlic clove. Put the rocket, basil, olive oil, garlic clove and salt into the mixer bowl with the Ultrablade knife attachment. Lock the lid with the cap and press 'Start'.

• 1.5Zehe *Garlic
• 200g *Rocket
• 70g *Basil
• 10cl *Olive oil
• 1.5TL *Salt

• Ultrablade-Universalmesser

Schritt 4 /9

*In a small bowl, mix the ricotta, cream and salt. Slice the olives.

• 1.5TL *Salt
• 20cl *Cream
• 200g *Ricotta
• 4EL *Green olives

Schritt 5 /9

*Pour 0.7 L of water into the mixer bowl. Put the broccoli florets into the steam basket. Lock the lid with the cap and press 'Start'.

• 1.5 *Broccoli

• Dampfgareinsatz

Schritt 6 /9

*Preheat the oven to 250°C.

Schritt 7 /9

*Roll out the dough on a floured surface. Place it on a baking tray lined with a sheet of baking paper. Bake for 2 minutes.

Schritt 8 /9

*Spread the pesto on the dough then place the drained broccoli, ricotta sauce and olives on top. Season with salt and pepper. Bake for 8 minutes.

Schritt 9 /9

*Once cooked, sprinkle with fresh basil and serve.