• +20-800-33-000
  • Regione Venetta, 21/100, Milano, Italy
  • Monday-Sunday 9:00 - 23:00

Preparation:

  1. To make the dough, mix the flour, yeast, mineral water, a drizzle of the oil from the anchovies and the salt in a bowl.
  2. Knead the dough on a wooden board, put it back in the bowl, cover with a cloth and leave it in the fridge for 24 hours.
  3. Leave the anchovy fillets to soak in the mineral water for 15 minutes.
  4. To make the sauce, grate the tomatoes and put in a pan with the bay leaf. Do not add any oil or other ingredients. Place the pan on the lowest possible heat and cook until the tomato has reduced by half. Once reduced, add the paprika and set aside.
  5. Strip the oregano leaves from the stem.
  6. Take the dough and shape it into a circle.
  7. Coat with the tomato sauce.
  8. Place the oregano leaves on the sauce.
  9. Slice the Urgèlia cheese PDO and arrange evenly on the pizza.
  10. Place on a baking tray lined with baking parchment and bake in the oven at 220 ºC for 20 minutes.
  11. Strip the leaves from the basil and add them to the rocket.
  12. Remove the bones from the anchovy fillets and rinse the fillets.
  13. As soon as the dough comes out of the oven, garnish it with the rocket and basil leaves and the anchovy fillets and season with black pepper.

Ingredients:

  • 300 g flour
  • 180 g mineral water
  • 2 g fresh yeast
  • Pinch of salt
  • 8 anchovy fillets in oil
  • Drizzle of oil from the anchovies
  • 150 g Urgèlia cheese PDO
  • 10 storage tomatoes
  • Teaspoon of sweet smoked paprika
  • Bay leaf
  • Fresh oregano
  • Rocket
  • Fresh basil
  • Black pepper

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