Pizza with Buck picante

This pepperoni Pizza with kale and sour cream is given a spicy twist by our Buck picante. 

INGREDIENTS

Buck picante 

Dough

Soy yoghurt

Curly kale

Peeled tomatoes

Tomato concentrate

Brown sugar

Olive oil

Garlic

Origano

Lemon juice

Salt

Pepper

PREPARATION OF THE INDIVIDUAL COMPONENTS

1. Tomato sauce

Combine the peppers, tomato concentrate, brown sugar, olive oil, garlic, oregano, salt and pepper in a blender.

2. Dough

300 g flour Type 00

5 g dry yeast

0,75 dl olive oil

4 pinches of salt

550 ml of water

Mix all the ingredients for the dough, except the salt, and leave it to rest for 30 min. After this time, add the salt and loosen the dough using the 'stretch and fold' technique, which means very gently folding the dough in the bowl rather than kneading it. The dough is then left to rest for about 3 hours. Every hour, stretch and fold the dough.

3. Curly kale chips

Trim the leaves from the stem of the curly kale and fry them in olive oil and salt.

4. Soy yoghurt

Add lemon juice and salt to the soy yoghurt to make a smooth cream.

5. Buck picante

Cut the buck into discs and drizzle lightly with olive oil to prevent it from drying out.

METHOD

1. Shape the dough and stretch it over the baking tray to the edge. Spread the tomato sauce over the dough and arrange the sliced Buck, which has been previously drizzled with olive oil, on top of the dough. Bake at 240ºC for approx. 20 min.

2. When the pizza is baked, spread the previously prepared kale chips on top and garnish with the cream 'islands'.

Bon appetit!

Martin

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