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Pizza with finocchiona, tagiassche olives and turnip greens

Pizza with finocchiona, tagiassche olives and turnip greens

For 8 people

About this dish

Appetizer
French cuisine
Preparation time: 45 minutes (+20 minutes waiting/overtime)
For 8 people

Ingredients

Pizza dough
500 g wheat flour
1 sachet of yeast
1 tsp salt
1 tbsp olive oil
3 dl lukewarm water

Tomato Sauce
2 tbsp olive oil
1 can of peeled tomatoes
1 clove of garlic
1 tsp oregano
½ tsp salt

Siege
250 g mozzarella
100 g finocchiona (Tuscan fennel salami)
4 tbsp taggiasche olives
75 g arugula
80 g Grana padano

Materials
- oven with pizza stone
- combi steamer
- rolling pin
- coarse cheese grater
- piping bag
- ladle or sauce ladle
- Mum with dough hook
- large bowls
- pizza cutter
- sauce pan
- hand blender

Preparation:
Pizza dough
- Put the flour, salt, yeast and olive oil in the Mum with dough hook.
- Set the Mum to medium-high speed and add the water while spinning. Let it knead for about 5 minutes.
- Set the combi steamer on the proofing setting, 37 ℃.
- Remove the dough from the Mum and divide it into 4 balls. Place a sheet of baking paper in the steam tray with holes, grease it lightly and place the four balls in it at a wide distance from each other.
- Let the balls rise for 45 minutes.

Tomato Sauce
- Peel and crush the garlic clove.
- Heat the olive oil in the sauce pan and add the garlic. Cook for 10 seconds and then add the tomato (watch out for splashing).
- Add the oregano, salt and some pepper from the mill and bring to a boil.
- Simmer over medium-high heat for 4 minutes, then let cool slightly.
- Put the contents of the pan into the blender cup of the hand blender and puree coarsely.

Siege
- Cut the mozzarella into pieces.
- Thinly slice the finocchiona on the slicer and coarsely grate the Grana padano.

Finishing and serving
- Preheat oven with pizza stone to pizza setting, 300℃.
- Roll out the balls of dough into pizzas about 30-35 cm in diameter.
- Use the rounded side of a ladle or sauce spoon to spread the pizza thinly with the tomato sauce. Leave about 1½ cm free at the edge.
- Top with the mozzarella and then the finocchiona and olives.
- Bake them one at a time on the pizza stone for about 4 minutes.
- Before serving, sprinkle the pizza with some arugula, grated Grana and extra virgin olive oil. Cut into pieces with the pizza cutter and serve immediately.

For more tasty recipes, check out the Gaggenau cookbook

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