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Wholemeal-crust pizza rossa
Wholemeal-crust pizza rossa
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Total Time:
45 minutes
Elevate your pizza game with a crispy dark rye dough, topped with a flavorful chilli-spiked tomato sauce using the finest tomatoes.
Ingredients:
  • 400 g strong white bread flour plus extra for dusting
  • 100 g plain wholemeal flour
  • 1 x 7 g sachet of dried yeast
  • olive oil
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 x 400 g tin of quality plum tomatoes
  • 1 bunch of fresh basil (30g)
  • 300 g asparagus
  • 30 g Parmesan cheese
  • 200 g rocket
  • extra virgin olive oil
  • 1 lemon
  • balsamic vinegar
Instructions:
  • For the pizza dough, mix 400g strong white bread flour, 100g wholemeal flour, 1 x 7g sachet of yeast, and 1 tsp fine sea salt in a large bowl. Create a well, pour in 325ml tepid water, and bring it into a ball. Knead on a floured surface for 10 minutes, until elastic. Place in an oiled bowl, cover, and let it rise for 1 hour. Punch down the dough, divide into 4 balls, and let them rise for another hour. Preheat oven. Make sauce by cooking garlic, chilli, 1 tbsp olive oil, and crushed tomatoes. Season sauce. Roll each dough ball into a 20cm round. Spread with sauce and basil. Bake each pizza for 8-10 minutes. Shave 300g asparagus, 30g Parmesan, and mix with 200g rocket and more basil. Dress with olive oil and lemon juice, then top pizzas with salad, balsamic vinegar, and serve!

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