Category
Vegetarian
Setup time
Short
Difficulty
Easy
Cost
Low
To enjoy
With friends
Nº of people
Ingredients
- 250gr flour with yeast
- 125ml tepid water
- 125gr mascarpone cheese
- 50gr feta cheese
- 90gr sliced fresh mushrooms
- 100gr cherry tomatoes
- 100gr pesto sauce
- 30gr beet leaves
- 1 coffee spoon of coarse salt
50ml Gallo Extra Virgin Reserve
20gr Gallo Green Pitted Olives
Start by preparing the dough, adding the flour and the salt in a large bowl.
Make a hole in the centre and gradually pour the tepid water, together with half of the olive oil.
With the help of a fork, mix it until you obtain a ball of dough which easily peels off from the bowl. If necessary, add a bit of more flour.
Then, put the dough in a counter dusted with flour and knead until it is soft, elastic and does not adhere to your hands.
Roll to a round shape and start filling the pizza, spreading the mascarpone cheese first.
Distribute the olives, the tomatoes cut in halves, the sliced mushrooms and small pieces of feta cheese.
Bake in the oven for 10 minutes, at 200 ºC.
Before serving, spread the pesto and the beet leaves and finish with a drizzle of the remaining olive oil over the pizza.
