SUMMER PIZZAS
With vegetarian sauce and dried tomatoes
For the pizzas:
500 g of flour;
280 g of water
50 g of oil EVO;
10 g of salt
2 teaspoons of sugar;
1 sachet of dry yeast;
To season:
Stracciatella;
Mirogallo vegetarian sauce;
Mirogallo dried tomatoes;
Basil leaves;
Thyme sprigs;
Chili.
Recipe process
In a large bowl, combine the flour and dry yeast, mixing with a fork;
Add the water and finally the sugar, salt and EVO oil, stirring constantly;
Mix with the help of a plastic spatula until the ingredients are well blended and the dough is homogeneous;
Place in the bowl and leave to rise for an hour and a half;
01
Take the dough and make balls of the same size;
Take a baking tray and grease it with a drizzle of oil, spreading it evenly with a silicone brush;
Arrange the balls of dough on the pan and with the tips of your fingers greased with oil, spread them by applying slight pressure;
Give the classic round or elongated shape;
Leave to rest for 20 minutes;
02
Season half of the pizzas with the vegetarian sauce and the other half with a drizzle of oil and a few grains of coarse salt;
Preheat the oven to 190°;
Bake for 20 minutes and take them out when they are golden brown;
Arrange the pizzas on a serving plate;
03
Season the white pizzas with stracciatella, dried tomatoes and thyme;
For the red ones, add a drizzle of raw EVO oil, basil and a pinch of chilli pepper;
Serve it.
04
Summer pizzas with vegetarian sauce and dried tomatoes
English 
Italian