Pizza mit Ricotta und Rucola
- Gesamtzeit 1 Std. 43 Min.
- 20 Min.
Zubereitung - 23 Min.
Backen - 1 Std.
Abkühlen
Zutaten
8 Personen
720 g *Flour
3 TL *Salt
2 Beutel *Baker's yeast
6 EL *Olive oil
40 cl *Warm water
1.5 Zehe *Garlic
200 g *Rocket
70 g *Basil
10 cl *Olive oil
1.5 TL *Salt
*Ricotta sauce:
20 cl *Cream
200 g *Ricotta
1.5 TL *Salt
1.5 *Broccoli
4 EL *Green olives
Zubehör
Ultrablade-Universalmesser Knet-/Mahlmesser Dampfgareinsatz
Zubereitung
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.