Rustic Pizza Recipe
Category: Bread & Dough
Servings: 8 slices
Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Type 0) | 500g |
| Water | 300ml |
| Extra virgin olive oil | 3 tablespoons |
| Fine salt | 10g |
| Sugar | 1 teaspoon |
| Dry yeast | 4g |
| Cherry tomatoes | 1kg |
| Provola cheese | 200g |
| Black olives | 100g |
| Anchovy fillets (in oil) | 100g |
| Fresh basil | 6 leaves |
| Oregano | 1 tablespoon |
| Garlic | 1 clove |
| Olive oil (for greasing) | as needed |
| Egg | 1 |
| Whole milk | 2 tablespoons |
Instructions:
Step 1: Prepare the Dough
To begin making the rustic pizza, start with the dough. In a small bowl, dissolve the salt in a portion of the water. Mix well, and then add the remaining water along with the salt solution. Begin kneading the dough with your hands. It should be smooth and elastic. Once you achieve the right consistency, form the dough into a ball and place it in a large bowl to rise. Let it rest until it has doubled in size.
Step 2: Prepare the Filling
While the dough is rising, focus on the pizza filling. Wash the cherry tomatoes and cut them in half. Cut the provola cheese into small cubes.
In a pan, heat a little olive oil. Add a whole garlic clove and sauté it until fragrant. Once the garlic has released its aroma, add the anchovy fillets, making sure to drain them from their oil. Stir the anchovies with a wooden spoon until they dissolve, then add the halved cherry tomatoes and a tablespoon of oregano. Let the mixture simmer for a few minutes. Set it aside to cool.
Step 3: Shape the Dough and Assemble the Pizza
Once the dough has risen, punch it down and divide it into two equal portions. Cover one of the portions with plastic wrap to prevent it from drying out while you work with the other.
Grease your baking pan with olive oil. Roll out one portion of dough using a rolling pin and carefully transfer it to the greased pan. Spread the dough evenly over the bottom and up the sides of the pan.
Step 4: Add the Filling
Next, take the prepared filling and evenly distribute it over the dough. Arrange the cherry tomatoes (without the excess liquid) on top of the dough, followed by the provola cubes and sliced black olives. Sprinkle with a bit of oregano for added flavor.
Step 5: Top with the Second Layer of Dough
Roll out the second portion of dough into a rectangle that matches the size of the first layer. Gently roll it onto the rolling pin and place it over the filled dough to cover the pizza.
Fold the edges of the dough inward to seal the pizza tightly. Press down with your fingers and use the tines of a fork to ensure the edges are properly sealed.
Step 6: Final Proofing and Baking
Cover the pizza with plastic wrap and let it rise in a warm place for at least 30 minutes. After the dough has risen, remove the plastic wrap.
In a small bowl, whisk together the egg and milk, then brush the mixture over the surface of the pizza.
Step 7: Bake the Pizza
Preheat your oven to 180°C (350°F) for a static oven or 160°C (320°F) for a fan-assisted oven. Place the pizza in the lower part of the oven and bake for approximately 1 hour and 10 minutes, or 1 hour if using a fan oven. The pizza is ready when the top is golden brown, and you can lift the pizza slightly to check that the base is cooked through.
Once done, remove from the oven and allow the rustic pizza to cool slightly before serving.
Tips and Notes:
- For a crispier crust, you can bake the pizza on a preheated pizza stone.
- Feel free to experiment with additional toppings, such as artichokes or roasted peppers, for a personalized twist on this traditional rustic pizza.
- This pizza can be enjoyed warm or at room temperature, making it perfect for picnics or parties.
Enjoy your homemade rustic pizza with a delightful balance of fresh vegetables, savory anchovies, and creamy provola cheese!
