PIZZA WITH BLUE CHEESE, BACON AND CHERRY TOMATOES
- 450 gr flour
- 2 teaspoons of dry yeast
- 1 tablespoon of sugar
- 250 ml water
- 1/2 teaspoon salt
- 3 tablespoons of olive oil
- PIATTO CLASSIC
- 200 gr of grated mozzarella cheese
- 10 ripe cherry tomatoes halved
- 80 gr of pancetta (or bacon) cut into small pieces
- 50 gr blue cheese in cubes
- Fresh arugula for garnish
Activate the yeast by mixing it with the warm water and the tablespoon of sugar, let it rest for 5 minutes. Put the flour in a bowl, mix with the salt and make a volcano in the center, add the olive oil and the yeast mixture, incorporate all the ingredients with the help of a spoon.
When everything is well integrated, move to a floured counter and knead for at least 10 minutes or until the dough is elastic and smooth. Place in a bowl with olive oil at the base and a little more at the top of the dough, cover with plastic wrap or a kitchen towel and leaven in a warm place for at least one hour.
After this time, remove from the bowl, go back to the floured counter, remove the air from the dough, portion it into 2, 3 or 4 portions and “bolea” or form balls with the dough. You can let rise for another 15 minutes or you can form the pizza immediately. Shape it with your hands or with the help of a bakery roller. Take to the oven preheated to 220 degrees Celsius and bake for approximately 10 minutes. Remove from heat and proceed to assemble.
Spread the pizza sauce over the baked dough, then the grated cheese covering the whole surface, add the cherry tomatoes, the bacon and the blue cheese. Bake again in the oven for 10 more minutes or until the cheese is melted. Remove from the oven, add PIATTO CLASSICO and fresh arugula.