We call this an elevated take on bruschetta. With a light and fluffy homemade pizza dough, chilli oil, and a fresh cherry tomato topping. Finish off with basil and shaved pecorino cheese to take it to the next level.
Ingredients
FOR THE DOUGH
- 180ml water
- 70g yeast
- 1 tsp sugar
- 240g flour
- 3/4 tsp salt
- 1 tbsp olive oil
FOR THE CHILLI OIL
- a few stems of fresh oregano
- a few leaves of basil
- 1/4 onion
- 1/2 chilli
- 1/2 cup olive oil
FOR THE TOMATOES
- 300g cherry tomatoes, halved
- 1 clove of garlic, finely diced
- 1/2 cup olive oil
- 4 basil leaves, finely chopped
- 2 tbsp white wine vinegar
- pinch of salt and pepper
- pecorino cheese
Method
- Make the dough: In a bowl, mix the water with the yeast and sugar. Leave it for a few minutes until bubbles start to form on the surface. In the bowl of an electric-stand mixer, with the dough hook attachment, mix together the flour, salt, and olive oil. Add the yeast mixture and continue to mix for 7 – 10 minutes. Once done, remove from the bowl, then roll the dough into a bowl. Transfer to a bowl, cover, and let proof for about an hour and a half, or until it doubles in size.
- In the meantime, prepare the tomatoes. Transfer the sliced tomatoes to a bowl along with the olive oil, garlic, basil, and white wine vinegar. Season with salt and pepper, then mix. Set aside.
- For the chilli oil, remove the seeds from the chilli, then finely dice. Continue to finely dice the oregano, basil and onion together. Transfer to a bowl along with the chilli and pour the olive oil into the bowl. Give it a good mix, then set aside.
- Pre-heat the oven to 450°F.
- Once the dough is ready, lightly flour your work surface. Then roll out your dough into a thin round-shape, creating edges for the crust. Coat a large saucepan with olive oil, then transfer the dough to the pan. Bake in the oven for approximately 5 minutes, then transfer the dough to the wire rack in the oven. Cook for an additional 5 – 8 minutes, or until the edges are browned.
- Remove from the oven and immediately brush the chilli oil on the surface of the dough. Use your hands to gently crush the cherry tomato mixture, then transfer to the pizza.
- Top the pizza with shaved pecorino cheese and more fresh basil.
