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Trappist and cauliflower pizza

Name: Trappist and cauliflower pizza
Ingredients: Basic pizza dough for 10 pizzas 1200 g flour type 00 suitable for pizza 700 g water 30 g salt 14 g dry yeast Topping 400 g Ardo Small cauliflower florets 50 g Ardo Tartare herb mix 200 g ham strips 300 g grated mozzarella 200 g abbey cheese (Rochefort) Tomato coulis Basil as finish

Ingredients

Basic pizza dough for 10 pizzas

1200 g flour type 00 suitable for pizza
700 g water
30 g salt
14 g dry yeast

Topping

400 g Ardo Small cauliflower florets
50 g Ardo Tartare herb mix
200 g ham strips
300 g grated mozzarella
200 g abbey cheese (Rochefort)
Tomato coulis
Basil as finish

Allergens

Gluten, Milk

Preparation

Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
Spread the tomato coulis on the soil.
Top the pizza with slices of abbey cheese, defrosted cauliflower florets and ham strips.
Mix the tartare herb mix with the olive oil and drizzle it over the pizzas.
Bake the pizza in a hot oven on a fireproof stone.
Finish with a few basil leaves.

Trappist and cauliflower pizza

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Cauliflower Florets small 15/35

Herb mix tartare

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