To enjoyWith friends
Nº of people
- 250g of flour with yeast
- 125ml of lukewarm water
- 125g of mascarpone cheese
- 50g of feta cheese
- 90g of sliced fresh mushrooms
- 100g of cherry tomatoes
- 100g of pesto sauce
- 30g of beet leaves
- 1 tsp of coarse salt
- 20g of green pitted olives
50ml of Victor Guedes Extra Virgin Olive Oil Reserve
Start by preparing the dough, adding the flour and the salt in a large bowl.
Make a hole in the centre and gradually pour the lukewarm water, together with half of the olive oil.
With the help of a fork, mix it until you obtain a ball of dough which easily peels off from the bowl. If necessary, add a bit of more flour.
Then, put the dough in a counter dusted with flour and knead until it is soft, elastic and does not adhere to your hands.
Roll to a round shape and start filling the pizza, spreading the mascarpone cheese first.
Distribute the olives, the tomatoes cut in halves, the sliced mushrooms and small pieces of feta cheese.
Bake in the oven for 10 minutes, at 200 ºC.
Before serving, spread the pesto and the beet leaves and finish with a drizzle of the remaining olive oil over the pizza.