Initial am vrut sa o numesc pizza. Insa nu are nimic in comun cu acest fel clasic pe care o cunoastem cu totii.

Din punctul meu de vedere depaseste orice alta pizza incercata. Si spun asta pentru ca eu sunt un fan infocat al preparatelor foarte simple.

Flatbread reprezinta un aluat similar blatului de pizza, iar topping-ul este o salata clasica Capresse. Punem sa adaugam, dupa plac, felii de prosciutto si valeriana.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 400 grame faina pentru pizza / 400 grams pizza flour)
• 250 ml apa calduta / 250 ml warm water
• 25 grame drojdie proaspata / 25 grams fresh yeast
• 4 linguri ulei masline / 4 teablespoons olive oil
• 1 lingurita miere / 1 teaspoon honey
• 1 lingurita sare / 1 teaspoon salt
• 2 linguri gris / 2 tablespoon semolina
• 5 bucati mozzarella / 5 pieces mozzarella
• 2 rosii / 2 tomatoes
• 2 catei de usturoi sau 2 fire usturoi verde / 2 garlic clovea
• felii de prosciutto / prosciutto
• frunze de valeriana / watercress
• ulei de masline

Intr-un bol punem faina. In mijloc facem o adancitura in care punem drojdia, mierea si apoi amestecam usor drojdia cu apa si lasam 15 minute. Cand amestecul de drojdie a crescut usor, amestecam cu mana sau cu ajutorul unui mixer. Adaugam uleiul si sarea continuam sa framantam.

Impartim aluatul in 2 bile egale. Presaram 2 tavi de pizza cu gris si punem cate o bila de aluat. Presaram gris si peste aluat si lasam la dospit la loc cald 30 minute.

• Tips: eu am folosit faina pentru pizza Italiamo de la Lidl si o recomand cu caldura.
• Tips: pentru framantat folosesc ajutorul meu preferat in bucatarie, Kitchen Aid.
• Tips: tavile folosite sunt tavi speciale pentru pizza perforate astfel incat sa asigure coacerea pizzei (achizitie Lidl cu multi ani in urma).
• Tips: recomand incalzirea cuptorului la 60 de grade timp de 5 minute, oprirea cuptorului si introducerea aluatului in cuptor pentru dospire.

Dupa 30 de minute intindem in tava aluatul dospit. De preferat este sa il intindem cu mana. Insa daca nu reusim, putem sa ne ajutam de un sucitor.

Mai lasam aluatul inca 30 minute la dospit, acoperit. Intre timp incingem cuptorul la 200 grade cu functie ventilatie (sau la temperatura maxima pentru cuptor normal).

Dupa 30 minute, ungem aluatul cu putin ulei de masline si presaram sare mare. Il introducem la cuptor 10 minute.

Intre timp pregatim salata capresse: rosii feliate, mozarella, usturoi verde taiat marunt si ulei de masline.

Cand blatul este copt, il scoatem din cuptor si il acoperim cu salata capresse, prosciutto si valeriana.

English version:

Put flour in a bowl. In the middle we make a hole in which we put the yeast, honey and then we lightly mix the yeast with water and leave it for 15 minutes. When the yeast mixture has risen slightly, mix by hand or with a mixer. Add the oil and salt and continue to knead.

Divide the dough into 2 equal balls. Sprinkle 2 pizza’s tray with semolina and put a ball of dough. Sprinkle semolina ober the balls dough and leave to rise in a warm place for 30 minutes.

• Tips: I used Italiamo pizza flour from Lidl and I highly recommend it.
• Tips: for kneading I use my favorite help in the kitchen, Kitchen Aid.
• Tips: the trays used are special perforated pizza trays so as to ensure the baking of the pizza (Lidl acquisition many years ago).
• Tips: I recommend heating the oven to 60 degrees for 5 minutes, turning off the oven and putting the dough in the oven

After 30 minutes, spread the leavened dough in the pan. It is preferable to stretch it by hand. But if we fail, we can be helped by a twister.

Leave the dough to rise for another 30 minutes, covered. Meanwhile, heat the oven to 200 degrees with ventilation function (or at the maximum temperature for a normal oven).

After 30 minutes, moisten the dough with a little olive oil and sprinkle with marine salt. Put it in the oven for 10 minutes.

Meanwhile, prepare the capresse salad … sliced tomatoes, mozzarella, finely chopped green garlic and olive oil.

When the top is baked, take it out of the oven and cover it with capresse, prosciutto and watercress.

ENJOY OUR RIDE!