Gordon Ramsay reinvents the Margherita: are you convinced by this version with rosemary and quick rising? The chef also adds freshly ground black pepper to the tomato and mozzarella base: a variation worth trying, even if it is a far cry from the Italian classic.
Ingredients
- 2 sachets (7 g) dry yeast
- 1 tablespoon caster sugar
- 4 tablespoons extra virgin olive oil
- 500 g Italian ‘00’ flour
- 1 tablespoon fine sea salt
FOR THE MOZZARELLA AND ROSEMARY TOPPING
- 8 tablespoons tomato purée
- 2 mozzarella balls (100 g each)
- Freshly ground black pepper
- 2 sprigs of rosemary
- Olive oil
FOR 4 PEOPLE
First, prepare the pizza dough. Mix the yeast and sugar with 325 ml of lukewarm water and let it rest for a couple of minutes. Meanwhile, sift the flour into a bowl, add the salt and make a well in the center. Pour the oil into the well, followed by the yeast mixture. Using a spoon, bring the flour into the center from the sides, mixing slowly, a little at a time, until a compact dough begins to form. Once firm, knead it with your hands.
Turn the dough out onto a floured work surface and knead for 10 minutes until smooth and homogeneous. Clean the bowl, flour it, and return the dough to the bowl. Cover with a cloth and leave to rise in a warm place for about 1 hour, until doubled in volume.
When the dough has risen, turn it out onto a floured work surface. Knead it again for 1-2 minutes to remove any excess air, then wrap it in plastic wrap and chill it if you are not using it immediately. Otherwise, proceed with the toppings.
When you are ready to make the pizzas, divide the dough into 4 equal balls and keep them covered. Place a large non-stick pan (26 cm) suitable for the barbecue on the heat (you can cook 2 bases at a time if you have 2 pans) and roll out a ball of dough on a floured work surface with a floured rolling pin until you have a surface the same size as the pan. Pour a little oil into the pan and place the pizza base on top, pressing it down well. Cook over medium heat for 5-8 minutes, until the base becomes crispy and the dough begins to cook and form bubbles.
Spread 2 tablespoons of tomato sauce on the pizza base. Cut the mozzarella in half, then cut one half into 4 pieces and spread them over the base. Season with pepper and sprinkle with a few rosemary leaves. Remove from the pan and set aside. Repeat with the remaining pizzas. (If you want to try alternative toppings, proceed in a similar way.)
Drizzle the pizzas with a little olive oil before placing them under the preheated grill. Cook for about 4 minutes, until the surface is golden and bubbly and the crust around the edges is nice and crispy.
Serve the pizza hot, cut into slices; drizzle with more olive oil and sprinkle with a couple of sprigs of rosemary.
