: 30 mins – Cooking
: a few minutes per pizza – Cost
: * – Difficulty
Ingredients (for 2 pizzas)
300 g type 45 or 55 flour, 1 tbsp dry baker’s yeast, 5 g salt, 100 g fresh ricotta, 1 tbsp dried oregano, 1/2 bunch flat-leaf parsley, 10 cl olive oil olive, chilli oil, pepper
Dissolve the spoonful of dry baker’s yeast in 15 to 20 cl of lukewarm water. Pour the flour into a deep dish, add 5 g of salt and 2 cl of olive oil, pour the warm water into the yeast and mix until a nice soft and compact ball of dough forms (5 to 10 minutes ).
Cut the ball in half and form two more. Let them rise for 1 to 2 hours under a clean cloth.
Then, roll out in a circle, cut into diamonds, keeping the circle.
Mix ricotta, parsley, oregano, 8 cl of olive oil and pepper.
Spread this dough on the small diamonds, cover and leave to rise for another hour, then spend 7 to 10 minutes in the oven preheated to 220 degrees.
Enjoy the pizza diamonds right out of the oven by offering chili oil.
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