Pizza with buffalo mozzarella, potatoes and olives

10/06/2013 - Ingredients:

- 500 g of wheat flour
- 25 g yeast (cube)
- 250 g of sparkling mineral water at room temperature
- 500 g Aversana (buffalo mozzarella) "Casearia Sant'Antimo"
- Tuna "Campisi"
- Taggiasca olives "Marvaldi"
- 2 tablespoons of extra virgin olive oil "Marvaldi"
- Tomato puree "BioColombini"

Articolo tratto da: Anne to London

Ingredients:

- 500 g of wheat flour
- 25 g yeast (cube)
- 250 g of sparkling mineral water at room temperature
- 500 g Aversana (buffalo mozzarella) "Casearia Sant'Antimo"
- Tuna "Campisi"
- Taggiasca olives "Marvaldi"
- 2 tablespoons of extra virgin olive oil "Marvaldi"
- tomato puree "BioColombini"

Dissolve the yeast in the mineral water and knead a soft dough out of the flour, the water, the salt and the olive oil. Form a ball, cover it with a cloth and let raise for about 40 minutes.

Cut the potatoes into slices and fry in a little olive oil.

Divide the dough into 4 equal sized balls and roll out each one into a round shape. Add the tomato purré on the dough and season with a little olive oil and salt.

Top with potatoes, buffalo mozzarella, Tuna and taggiasca olives.

Bake in the oven at 240°C.