Pizza Secca with Fresh Tomato and Basil

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2-3 fresh tomatoes, thinly sliced 2-3 fresh tomatoes, thinly sliced
• Handful of fresh basil leaves Handful of fresh basil leaves
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yeast, and salt.
2. 2.
   Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into two equal portions.
7. 7.
   Roll out each portion into a thin circle or rectangle shape, depending on your preference.
8. 8.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
9. 9.
   Arrange the tomato slices evenly on top of the dough.
10. 10.
    Sprinkle the fresh basil leaves over the tomatoes.
11. 11.
    Drizzle the pizza with extra virgin olive oil.
12. 12.
    Bake in the preheated oven for 12-15 minutes or until the crust is golden and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing.
14. 14.
    Serve the Pizza Secca warm and enjoy!

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately using the spoon-and-level method to avoid a dense crust.
• Fresh tomatoes — Choose ripe and juicy tomatoes for the best flavor. Remove excess moisture by patting the tomato slices with a paper towel before placing them on the dough.

Tips & Tricks

• For a more pronounced flavor, sprinkle some grated Parmesan cheese or crumbled feta cheese over the toppings before baking.
• Experiment with different herbs and spices such as oregano, thyme, or red pepper flakes to customize the flavor profile.
• If you prefer a softer crust, you can brush the edges of the dough with olive oil before baking.
• To achieve an extra crispy crust, preheat a pizza stone in the oven and bake the Pizza Secca directly on the stone.
• Leftover Pizza Secca can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for a few minutes to regain crispiness.

Serving advice

Serve the Pizza Secca as a main course accompanied by a fresh green salad or as an appetizer cut into smaller pieces. It pairs well with a glass of red wine or a refreshing sparkling water with a squeeze of lemon.

Presentation advice

To enhance the presentation, garnish the Pizza Secca with a few additional fresh basil leaves and a drizzle of balsamic glaze. Cut it into neat slices and arrange them on a wooden board or a pizza stone for a rustic and inviting look.