Molini Pivetti > NIC chefs recipes > Wild boar mortadella pizza

Wild boar mortadella pizza

WILD BOAR MORTADELLA PIZZA

INGREDIENTS

FOR THE DOUGH

1kg GRAN RISERVA ROSSA flour
700g water
8g dry yeast
2g brewer’s yeast
20g salt
20g extra virgin olive oil

FOR THE TOPPING

6 slices of thinly sliced wild boar mortadella
8 yellow tomatoes
30g jocca (ricotta flakes)
20g pistachio granules
Tomato powder
80g tomato pulp
80g fior di latte cheese

 

PROCEDURE

FOR THE DOUGH

  • Start with the dough by sifting the flour and mixing in the water and dry yeast and then turn it in the planetary mixer at a moderate speed for about 20 minutes.
  • At about 3/4 of the dough add the brewer’s yeast, extra virgin olive oil and salt, increasing the speed and then finish the dough.
  • Leave to rest for about 30 minutes.
  • Shape into balls of about 180/200 grams and leave to rise in the fridge at +5 degrees for about 24 hours.

FOR THE TOPPING

  • Roll out the dough, season it with tomato pulp and fior di latte cheese and place in the oven.
  • When you come out of the oven, season with layers of mortadella, jocca, yellow tomatoes, pistachio grains and tomato powder.

Nazionale Italiana Cuochi (NIC) - RECIPES

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