Chef Simone Falco'S Verduretta Pizza

1. 1

   Add two tablespoons of water to the yeast until it dissolves and set it to the side.

2. 2

   Dissolve the salt in the remaining water and mix it for one minute.

3. 3

   Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.

4. 4

   Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.

5. 5

   Put the oven on at the maximum temp (550F ideally) once reached the temp insert a pizza stone and let it saturated for al least one hour.

6. 6

   Chopped and pan fried the eggplant and the peppers in olive oil, once soft add the cherry tomatoes and let it cook for 5 min on medium high heat, adjust salt and pepper. Let them cool down at room temp.

7. 7

   Spread the dough in a 12-inch pie, add the cooked vegetables. Extra virgin olive oil, basil and pepper. Cook for 2 min, add the mozzarella and cook for an extra 1min. Once out of the oven grate the ricotta salt and add basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.