Pizza cu pesto si rosii uscate. Am pentru voi o reteta geniala de pizza! Nu doar geniala, GE-NI-A-LA. Sa stiti ca la o reteta conteaza: modul de preparare, respectarea instructiunilor, talentul si alti factori, insa believe me, cel mai mult conteaza calitatea ingredientelor. Motiv pentru care am inceput sa ma aprovizionez de la Webcoffee cu: ulei de masline extravirgin, rosii uscate super carnoase, geniala si renumita faina de grau Hajdu, capere gustoase, pesto Genovese adevarat, fulgi de sare de mare de care ne-am indragostit si multe alte bunatati pe care le gasiti AICI :) A iesit o pizza cu pesto si rosii uscate legendara!

Blat:

Topping:

Amestecam drojdia, apa calduta (calaie, nu fierbinte) cu 2 linguri de faina Hajdu si lasam amestecul 10-15 min, sa faca bule :) Fie manual, fie folosind un mixer cu bol si carligul pentru aluat, incepem sa adaugam restul de faina, uleiul de masline, fulgii de sare si framantam bine totul, pana obtinem un aluat elastic.

Transferam aluatul pe o blatul de lucru, ii dam o forma rotunda si il intindem cu sucitorul intr-un disc de aprox 40cm diametru, in functie de tava folosita, eu am folosit aceasta tava Emile Henry pentru pizza.

Ungem blatul cu sosul pesto Genovese (Doamne, cum miroase…), adaugam rosiile uscate carnoaste tocate grosier, caperele, cateva masline si multa mozzarella deasupra. Ah, si mai picuram puutin ulei de masline extravirgin si presaram putini fulgi de sare marina pentru final touch, nu omiteti asta, face diferenta :)

Coacem pizza 20 min la 220C, pana e rumena si buonissima. O feliem si savuram cate o felie calda de pizza, eventual cu putin ketchup daca dorim, simtindu-ne exact ca la mama ei, in Italia :)

Blatul a iesit genial si sunt convinsa ca faina Hajdu a fost “responsabila” :D De abia astept sa fac si paine si alte bunatati cu ea, in momentul asta nu mai vreau sa cumpar alta faina ever :))) Istoria fainei cu renume mondial Hajdu Finom Liszt a inceput in anul 1843 (Wow!), cand 400 de cetateni din Debretin au initiat crearea unei mori in oras. Faina produsa s-a distins prin calitatea inalta si a primit premiul cel mai mare la London World Expo in 1862.

Iar toppingul de pesto adevarat, rosii uscate si capere italienesti, impreuna cu cafeaua super aromata Diemme Caffe Aromatica m-au facut sa ma simt exact ca in Italia, pe terasa unei pizzerii traditionale :) Sper sa incercati si voi atat reteta, cat mai ales produsele Webcoffee, pe care le gasiti AICI, daca vreti o experienta culinara fina, sunt de super calitate! Pofta mare! :)

ENGLISH VERSION

I’ve got an amazing pizza recipe for you! You know that when you cook, there are a lot of factors that contribute to a successful recipe: preparation method, following all the steps, talent, but believe me, one of the most important things is the quality of the ingredients. That’s why I started buying top quality ingredients from the online shop Webcoffee: extra virgin olive oil, tasty plump sun dried tomatoes, the amazing Hajdu flour, real Genovese pesto, sea salt flakes and so many other delicious things, you can find them HERE :) And so I made a legendary sun dried tomato pesto pizza! :)

Pizza crust:

  • 400 g Hajdu wheat flour
  • 1 lg (10 g) drojdie uscata Backaldrin
  • 250 ml lukewarm water
  • 1 tsp sea salt flakes
  • 4 tbsp extra virgin Basso olive oil

Topping:

  • 3 tbsp Genovese Divella pesto
  • 6-7 Neri sun dried tomatoes
  • 3 tbsp Neri capers
  • 150 g grated mozzarella
  • a handful of Kalamata olives
  • 1 tsp extra virgin Basso olive oil

Mix the yeats, lukewarm water (not hot) with 2 tbsp of Hajdu flour and let it sit 10-15 min, until bubbly :) Either by hand or using a stand mixer and hook attachment, start adding the rest of the flour, olive oil, sea salt flakes and knead until you get an elastic dough.

Transfer the dough on the working board, give it a round shape and roll into a 40cm diameter circle, depending on the tray you use, I used an Emile Henry pizza tray.

Spread the Genovese pesto on the dough (OMG, how it smells… ), add the roughly chopped sundried tomatoes, capers, a couple of olives and a lot of grated mozzarella on top. Oh, and drizzle a little olive oil and sprinkle sea salt flakes on top, do not skip, it makes the difference :)

Bake the pizza for approx 20 min at 220 C, until lovely golden brown and crisp. Slice and enjoy, eventually with a little ketchup, feeling like in the land of pizza, Italy :)

The crust turned out amazing and I am sure the Hajdu flour was responsible for that :D I cannot wait to bake some bread with it, I am totally obsessed with it right now, I don’t ever want another flour :))

And the topping of real pesto, Italian sundried tomatoes and capers, along with the delicious coffee Diemme Caffe Aromatica made me feel on the terrace of a traditional Italian pizzeria :) I hope you try the recipe and Webcoffee products (you can find them HERE) for a top culinary experience, they are so amazing. Enjoy! :)

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