THE pastel colors of the paper plates, the molds for making cookies (or mini savory snacks, with the dough of this recipe spread very thin, seasoned with oil, salt and basil). The cheerful mise en place, ideal for a weekend in the countryside, it will make children happy. The pizzas, healthy and digestible, even the over anta. The idea is to prepare them together, having fun.
ON THE TABLE: ITAL PARTY plates and napkins, cups and cutters TESCOM A.
Multicolored pizzas (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
INGREDIENTS X 8 PIZZAS:
200 g flour 0
50 g re-milled semolina
1 sachet of dehydrated brewer’s yeast
2 medium purple potatoes
8 baby carrots
250 g cherry tomatoes (also orange, yellow and green)
fresh basil
Origan
extra virgin olive oil, salt
Method
Prepare the pizza dough. Dissolve the yeast in a little lukewarm water and pour it into the bowl of the mixer, add the flours mixed together and the water flush, 1-2 tablespoons of olive oil, finally the salt and continue to knead for about 10 minutes to obtain a smooth, elastic and non-sticky ball (otherwise, add a little more flour).
Place to rise in a floured bowl and covered with a clean cloth or cling film. It will have to double in volume. Turn it over on a floured surface and divide the dough into many pieces of the same weight, kneading them into loaves.
Let them rise for another half hourthen roll them out and, if you like, leave the edges higher because the pizzas have their pronounced “cornice”.
On each pizza place the boiled potatoes, peeled and sliced, the finely sliced raw baby carrots, the multicolored cherry tomatoes cut in half. Season with a drizzle of oil, salt, oregano and basil.
Transfer to a baking tray (or more baking pans, depending on the thickness of your pizzas) covered with baking paper and bake in the oven at 230 ° for a maximum of fifteen minutes. Serve the pizzas hot, but even at room temperature they will be a pleasant snack.
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