Pizza with Corn and Broccoli

In a large bowl, add the first three ingredients: flour, yeast, and sugar. It is important to mix well with a whisk to achieve a homogeneous mixture. This step will activate the yeast, and the dough will rise beautifully. Set the mixture aside for 10 minutes to allow the yeast to start working. After this interval, add the salt, olive oil, and the remaining water. Start incorporating these ingredients by gradually adding 125 g of flour. Using a spatula, mix gently, then continue adding another 125 g of flour, following the same procedure. Once the dough becomes denser and almost impossible to mix with the spatula, transfer it to a clean work surface and start kneading with your hands for about 6 minutes.

During kneading, make sure to incorporate any excess flour from the bowl, adding, if necessary, a maximum of 20 g of flour, sprinkling it gradually. The dough should become smooth, soft, and elastic. Once you achieve this consistency, grease a bowl with a little extra virgin olive oil, place the dough inside, cover it with a towel, and let it rise for 40 minutes in a warm place.

Meanwhile, prepare the topping. Chop the onion and sauté it in butter over low heat for about 20 minutes until it becomes translucent and soft. Add the anchovy fillets, thyme, salt, and pepper, stirring continuously for 3-4 minutes. Then, pour in the tomato sauce and bring to a gentle boil. Reduce the heat and let the sauce simmer for 10 minutes, after which turn off the heat and add the finely chopped basil leaves.

Once the dough has risen, transfer it to a work surface and divide it into four equal pieces. Shape each piece into a ball, bringing the edges towards the center 6-7 times. Place the balls on a plastic wrap, cover them, and let them rest for another 30 minutes. 10 minutes before the dough is ready, steam the broccoli pieces for 3 minutes or bring a pot with 1/2 cup of water to a boil, adding the broccoli for 2 minutes, stirring gently. After cooking, drain the broccoli well and cut it into smaller pieces.

Preheat the oven to 230°C (gas mark 8). On a floured surface, roll each ball of dough into a circle about 18 cm in diameter. Transfer the dough circles to a lined baking tray and brush the tops with a little extra virgin olive oil. Then, spread about 2 tablespoons of tomato sauce, leaving a little space at the edges. Add the corn and a bit of cheddar. Place the tray at the bottom of the oven for 3 minutes, then move it higher for another 8-10 minutes. When the pizza is almost ready, take the tray out of the oven, add the broccoli pieces, and sprinkle a little cheddar on top, leaving it for an extra minute. Let the pizza cool for 5 minutes before slicing it. It is essential not to overload the pizza with toppings, otherwise the dough will become soggy. If you have frozen corn, sauté it in a pan over low heat to evaporate the water before using it. Enjoy each slice!

 Ingredients: Make 4 pizzas with a diameter of 18 cm each. For the dough: 60 ml warm water (between 38-40°C) 10 g active dry yeast 1 teaspoon honey 180 ml warm water (between 38-40°C) 1 tablespoon extra virgin olive oil 1 teaspoon fine sea salt 375 g white wheat flour For the topping: 30 g butter 2 finely chopped onions 1 anchovy fillet 1/4 teaspoon thyme 200 g tomato sauce 10 g finely chopped basil leaves salt and freshly ground pepper Tabasco sauce to taste (you can also use cayenne chili) 200 g corn 200 g broccoli washed and cut into pieces 150 g grated cheddar or cheese.

 Tags:  onion cheese tomatoes unt flour oil olives honey pizza