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Ingredients for 4 pizzas:
Base:
- 500 gr white flour
- 25 gr sugar
- 15 gr fresh yeast
- 5 cups tepid water
- 10 gr fine salt
Toppings:
- 8 tablespoons mascarpone cheese
- 4 heads of white or red endive
- 200 gr grated mozzarella
- 1 package anchovy
- 4 stalks of sage
- 2 tablespoons of pine nuts
- 50 gr shaved parmesan
- Salt and pepper
Method:
Put the flour, sugar, salt and yeast in a food processor with a dough hook and start to mix at low speed. Add water and continue mixing for 7 minutes. Transfer the dough to a well oiled bowl, cover and leave to prove for an hour, until it has doubled in size.
Heat the oven to 200°C.
Cut the endive heads into halves and then into eighths, leaving the base that joins the leaves.
Punch the dough to reduce the volume and divide into 4 portions. Place each portion on a flat baking tray with a baking sheet and roll out to a thin pizza base about 30 cm in diameter (size of a large plate). Spread each pizza with 2 tablespoons of mascarpone, then scatter with slices of endive, 50 gr cubed mozzarella, 6 whole anchovy fillets, 6 sage leaves, salt and pepper, and drizzle with olive oil.
Put in the oven and bake for about 10 minutes until brown. Remove from the oven and sprinkle with the pine nuts and shaved parmesan, and serve immediately.
Bon appétit!
