Pizza Baciata con Pesto, Burrata e Pomodori Arrosto
Serves 4
Directions
- 1Cut the cherry tomatoes in half.
- 2Put the tomatoes in a pan, add olive oil, salt and oregano.
- 3Cook for 15 minutes at 180 degrees in the air fryer.
- 4Prepare the dough following the directions in the description.
- 5Let it rise until doubled.
- 6Prepare the dough balls.
- 7Let them rise again for about an hour.
- 8Roll out the dough on semolina and form a round pizza.
- 9Pour a drizzle of olive oil, fold it in half.
- 10Pour a drizzle of olive oil on the surface.
- 11Cook at 200 degrees for 8 minutes.
- 12Turn it and cook for another 2 minutes.
- 13Season with pesto, burrata and roasted tomatoes.
Ingredients
- 500 g farina 0
- 300 g acqua
- 30 g olio EVO
- 10 g sale
- 4 g lievito di birra secco
- qb Semola
- qb Olio EVO
- Burrata
- Pomodorini ciliegino
- Pesto alla Genovese
- Sale
- origano
- olio EVO
Equipment
air fryer
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