Pizza Scima with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 cup (125g) shredded mozzarella cheese 1 cup (125g) shredded mozzarella cheese
• 1/2 cup (75g) sun-dried tomatoes, sliced 1/2 cup (75g) sun-dried tomatoes, sliced
• 1/4 cup (30g) black olives, sliced 1/4 cup (30g) black olives, sliced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   Preheat the oven to 220°C (425°F).
5. 5.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
6. 6.
   Transfer the dough circles onto a baking sheet lined with parchment paper.
7. 7.
   Sprinkle the shredded mozzarella cheese evenly over the dough circles.
8. 8.
   Arrange the sun-dried tomatoes and black olives on top of the cheese.
9. 9.
   Bake the pizzas in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
10. 10.
    Remove the pizzas from the oven and garnish with fresh basil leaves.
11. 11.
    Slice and serve hot.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before slicing. If using dry sun-dried tomatoes, rehydrate them in warm water for a few minutes before slicing.
• Black olives — Choose your favorite variety of black olives, such as Kalamata or Niçoise, for a rich and briny flavor.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it.
• Experiment with different Mediterranean toppings such as artichoke hearts, feta cheese, or roasted red peppers to customize the flavor of your Pizza Scima.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the toppings before baking.
• To save time, you can use store-bought pizza dough instead of making it from scratch.
• Leftover Pizza Scima can be enjoyed cold or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Pizza Scima hot, straight from the oven, for the best taste and texture. Cut it into slices and serve as a main course or as part of a buffet-style meal. Pair it with a fresh green salad to balance the flavors.

Presentation advice

To enhance the presentation, garnish the Pizza Scima with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Serve it on a wooden cutting board or a pizza stone to create an authentic Italian feel.