the Sage Test Kitchen
Ortolana Neapolitan-Style Pizza
Fresh, vibrant veggies are the hallmark of the Ortolana pizza. The Pizzaiolo’s Element iQ® system ensures a light, crisp base with just a little chew n’ char while the aubergine and courgette stay tender. Bright cherry tomatoes and creamy slices of fior di latte crown this slice of the Mediterranean.
9 hrs 30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Neapolitan-Style Pizza Dough
570 g bread flour or strong plain flourplus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolinato sprinkle
For the zucchini and eggplant
2 courgettes
2 medium aubergines- ½ tsp Coarse salt
1 tsp olive oil
For the Essential Pizza Sauce
600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garliccrushed
¾ tsp dried oregano- ¾ tsp Coarse salt
Pinch dried chilli flakesoptional
For the pizza
200 g shredded mozzarella cheese
60 g cherry tomatoeshalved
300 g fior di lattethinly sliced
Basil leavesto serve
- Extra-virgin olive oil
to serve
Instructions
- 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size. Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
- 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
- 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
- 6To prepare the courgettes and aubergines, cut crosswise into 5mm thick slices. Place in a bowl, add the salt and oil and toss to coat. Cook the courgettes and aubergines, in batches in a preheated grill pan for a couple of minutes, or until cooked through with visible grill marks. Transfer to a paper towel lined tray.
- 7About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial. Meanwhile, make the pizza sauce.
- 8To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
- 9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 10For each pizza, leaving a small border, spread with a quarter of the pizza sauce. Scatter with 25g mozzarella, then top with a quarter each of the aubergine, courgette, cherry tomatoes and fior di latte. Finish with 25g mozzarella.
- 11Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
- 12Transfer to a cutting board. Slice and serve scattered with basil leaves and a drizzle of olive oil.
