Recette Fluffy Strawberry Muffins
Enjoying pizza also means taking care of your health
At the Expo Manger Santé et Vivre Vert, 5 ingrédients, 15 minutes magazine, in collaboration with La Milanaise, Les Serres Gourma, Maison Orphée and Savoura, designed a deliciously balanced pizza. Make this perfect fusion of freshness and flavour at home, and discover how to combine taste pleasure and well-being.
Ingredients
For the pizza
- 500 ml (2 cups) La Milanaise 00 organic pizza flour
- 5 ml (1 teaspoon) traditional active yeast
- 5 ml (1 teaspoon) salt
- 250 ml (1 cup) warm water
- 20 ml (4 tsp.) Maison Orphée The Perfect Oil
- 10 to 12 Savoura BIO Cerizo cherry tomatoes, halved
- Salt and pepper to taste
- 1 250 g burrata cheese
- A few Gourma organic basil leaves
- 7.5 ml (1/2 tbsp.) balsamic vinegar coulis
For the spinach and pistachio pesto
- 250 ml (1 cup) baby spinach
- 80 ml (1/3 cup) chopped pistachios
- 60 ml (1/4 cup) Maison Orphée perfect oil
- 60 ml (1/4 cup) grated Parmesan cheese
- 2 cloves garlic
- Salt and pepper to taste
Preparation
- In a large bowl, combine the flour, baking powder and salt. Pour in the water and oil, then stir with a wooden spoon until the dough is smooth.
- Knead the dough on a floured work surface for 2 to 3 minutes until it forms a smooth ball. If necessary, add a little flour if the dough is too sticky.
- Oil a bowl and place the dough in it. Cover the bowl with plastic wrap. Leave to rest for 1 to 2 hours at room temperature near a heat source (in the microwave with a cup of boiling water next to it) until the dough has doubled in size.
- Meanwhile, place the pesto ingredients in an electric blender, except for the salt and pepper.
- Blend for 1 to 2 minutes until smooth. Season with salt and pepper. Set aside to cool.
- When ready to bake, preheat the oven to 220°C (425°F).
- On a floured work surface, stretch the pizza dough into a 30 cm (12″) diameter circle. Lightly flour a baking tray and place the dough on it.
- Brush the dough with pesto, then top it with cherry tomatoes. Season with salt and pepper.
- Bake for 18 to 22 minutes, until golden brown.
- Remove from the oven. Garnish with burrata and basil leaves, then drizzle with balsamic vinegar coulis.
