Pizza Crudaiola
Category: Leavened Dough
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 0) | 1 kg |
| Water | 600 g |
| Active dry yeast | 7 g |
| Extra virgin olive oil | 60 g |
| Fine salt | 20 g |
| Baby carrots | 200 g |
| Zucchini | 300 g |
| Black olives | 100 g |
| Cherry tomatoes | 400 g |
| Mozzarella cheese | 1 kg |
| Extra virgin olive oil (for topping) | 40 g |
| Salt (for seasoning) | To taste |
| Black pepper | To taste |
| Fresh thyme | 10 g |
Instructions:
-
Prepare the Dough:
Begin by sifting the flour into the bowl of a stand mixer. Add the active dry yeast, then start the mixer on a medium-low speed and slowly pour in the water. Continue mixing until the dough starts coming together. Add in the salt and olive oil, letting it absorb into the dough.
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-
Knead and Rise:
Once the dough has formed a cohesive ball, transfer it to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place (such as an oven set to the “proof” setting) until it doubles or even triples in size. This can take anywhere from 1.5 to 3 hours, depending on the temperature. -
Shape the Dough:
Once the dough has risen sufficiently, transfer it to a floured surface. Divide it into smaller portions and shape them into balls. Cover the balls with a towel and let them rest for another 30 minutes at room temperature. -
Prepare the Toppings:
While the dough rests, prepare your toppings. Start with the zucchini: wash and use a vegetable peeler to create thin slices. Place them in a bowl and season with a pinch of salt, black pepper, and a drizzle of olive oil.
Next, clean and trim the baby carrots, then slice them in half. Season with salt, pepper, and fresh thyme.
Cut the cherry tomatoes into quarters and season them similarly with olive oil, salt, and pepper. -
Prepare the Mozzarella:
Slice the mozzarella into small cubes and set aside. -
Assemble the Pizzas:
Preheat your oven to 250ยฐC (482ยฐF). Lightly oil four 30 cm pizza pans or baking sheets with a drizzle of olive oil. Gently flatten each ball of dough into a round shape, then place one on each prepared pan. -
Top the Pizzas:
Evenly distribute the thin slices of zucchini, halved carrots, and cherry tomatoes across the surface of the pizza dough. Sprinkle the mozzarella cubes on top and scatter black olives (sliced into rings) over the veggies. -
Bake:
Bake the pizzas in the preheated oven for about 15-20 minutes or until the crust is golden and the cheese has melted and bubbled. -
Finish and Serve:
Once baked, remove the pizzas from the oven. Drizzle a little extra virgin olive oil over the top, then season with a final pinch of salt and freshly ground black pepper. Garnish with fresh thyme leaves. -
Enjoy!
Your delicious Pizza Crudaiola is now ready to serve! Enjoy this light, fresh pizza with a wonderful combination of crisp vegetables and creamy mozzarella.
This recipe is perfect for those seeking a flavorful, veggie-packed pizza with a light, crisp crust. The fresh, uncooked toppings give the pizza a wonderfully vibrant flavor, making it a great choice for a healthy meal.
