Ingredients for 4 people
To make the dough
- 500 g of ‘0’ flour (or strong flour)
- 10 g of fresh baker’s yeast
- 300 ml of water
- 10 g of salt
For the topping
- 4-6 Borettana Onions of Emilia
- 2 tablespoons of black olives
- 1 fennel
- extra virgin olive oil
How to prepare
What is the main ingredient for Pizza with Borettana Onions, olives and fennel? The Borettana Onion of Emilia, naturally. Its sweet taste and delicate aroma make it particularly suitable for the preparation of pizzas and focaccia, either on its own or, as in this case, combined with other ingredients. Here’s how it’s prepared.
Dissolve the yeast in 1/2 glass of water, dissolve the salt in the remaining water. Pour the flour onto a pastry board, make a well in the centre, add the water and yeast and start to knead. Then add the water and salt and knead to obtain an even-textured dough. Cover with a clean cloth and leave to rise for 2 to 3 hours: it should double in volume.
When risen, roll out the dough on a lightly floured pastry board, divide into two and arrange each piece on a greased baking tray, then leave to rise again, covered, for a further 2 hours. In the meantime, finely cut the fennel and the Borettana Onions, add the olives and herbs and mix together with extra-virgin olive oil and salt to taste.
After 2 hours, arrange the topping on the pizzas and bake in a pre-heated oven at 200°C for 15-20 minutes. Serve immediately while still hot.
Recipe by Daniela Tornato, blogger of Smile, Beauty and More