Yellow and red bell pepper pizza

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Pizza Line White flour500g
salt10 g
yeast15 g

Ingredients for the filling/topping

110g sliced scamorza cheese, 300g julienned red and yellow bell peppers, 400g julienned cherry tomatoes, 300g julienned onion, two tablespoons of olive oil, sprig fresh basil


spread the flour out onto a pastry board, making a well in the centre. Dissolve the yeast in warm water, add the salt and olive oil, then pour the whole mixture into the well. Mix the ingredients to make a soft and smooth dough. Allow to rise in a bowl covered with a kitchen towel for about 30/40 min. Once it has risen, roll it out on an oiled oven pan, and spread a little oil on the surface. Add the washed and julienned cherry tomatoes, onions and bell peppers to taste, and allow to rest for about 30/40 minutes. Bake in a pre-heated oven at 300°C for 15 minutes, then remove from the oven, and add the scamorza slices. Cook for five more minutes, and serve with a final topping of the fresh basil leaves.


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