Pizza Margherita with Parmigiano Reggiano Gennaro Contaldo AD

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This Parmigiano Reggiano Pizza is certain to get the pizza party going! Simple and delicious, you can follow the recipe, which makes 2-3 large pizzas below. • • INGREDIENTS • To make the dough: • 500g Plain flour • 10g Salt • 1 x sachet Dried Yeast • Approx. 325ml Lukewarm water • • For the toppings: • 300g Tinned plum tomatoes • Salt pepper • Extra virgin olive oil, for drizzling • 30g Parmigiano Reggiano, grated/shavings • Basil leaves • 150g Mozzarella, roughly chopped • • METHOD • 1. Combine the flour, salt, and dried yeast in a large bowl. Gradually add lukewarm water and mix well until you obtain a dough. • 2. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this, the dough will be more pliable to work with. • 3. Knead the dough for about 10 minutes until smooth and elastic, then split into 2-3 balls. Knead each pieces for a couple more minutes and shape into a ball. • 4. Cover the dough with a slightly damp cloth and leave to rise in a warm place for about 30 minutes, until it has doubled in size. • 5. Meanwhile, crush the tomatoes slightly with a fork, season with salt pepper, and mix well. Preheat the oven to its highest setting. • 6. Sprinkle some flour on a clean work surface and spread the dough into a circle, making it as thin as possible without tearing it. Sprinkle some breadcrumbs on 2-3 large baking trays and place the pizza bases on them. • 7. Drizzle a little olive oil on each base then spread a little of the tomato evenly. Drizzle with olive oil, sprinkle with Parmigiano Reggiano, add a few basil leaves, and top with some mozzarella. • • #TheOnlyParmesan #ParmigianoReggiano #GennaroCooksWithParmesan #Ad

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