Pizza 90% of water, with courgette flowers, anchovies, mozzarella and speck
By: Nicoletta Palmas
Published: Monday, July 18, 2011 - 3:11am

Ingredients




300 grams of flour
270 grams of water
3 grams fresh yeast
10 grams of salt
1 teaspoon of barley malt
Topping:
courgette flowers
Piennolo del Vesuvio tomatoes d.o.p. (from casa barone)
anchovies
mozzarella cheese
speck ham
olive oil
salt

Preparation

1 Mix all the ingredients until you get a smooth and soft dough . Place it in a lightly oiled bowl, cover it with cling film and let it rest in the fridge for 24 hours. 2 Take it out from the fridge about 1 hour before baking the pizza. 3 Stretch the dough in a oiled baking tray, divided it into 2 parts. Let it rest for about 30 mins and the put he toppings. One was a simple Margherita pizza...with the tomatoes from piennolo del vesuvio (a fantastic sauce). In the other half  simply put some courgette flour, anchovies, salt and oil. Bake both pizzas for 10 mins, then add the mozzarella cheese and bake until the cheese is melted. Add some slices of speck in the pizza with courgette flowers and buon appettito!!!