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🍕 Double Pizza: Napoletana Margarita and Bianca

1867 kcal · 30 min · 4 servings

Ingredients

• Dry yeast 1 packet
• Sugar 0.5 tsp
• Wheat flour, Type 405 500 g
• Salt 1 tsp
• Olive oil 2 tbsp
• Fresh cheese, plain 125 g
• crème fraîche 75 g
• Lemon 1 pc
• Chili flakes pinch
• Zucchini 2 pc
• Garlic cloves 2 pc
• Tomatoes, chopped 200 g
• Pepper, mixed pinch
• Oregano, dried 1 tsp
• Cherry tomatoes 200 g
• Mozzarella 2 pcs
• Mozzarella, grated 100 g
• Pine nuts 15 g
• Pesto alla Genovese 2 tsp
• Basil, fresh 25 g

Instructions

1. 1. Dissolve the yeast in 250 milliliters of lukewarm water and the sugar.
2. 2. Let the yeast mixture rest for about 10 minutes until it foams.
3. 3. Add flour, salt, and 1 tablespoon of olive oil to the yeast mixture.
4. 4. Knead everything into a smooth dough.
5. 5. Cover the dough and let it rise in a warm place for about 1 hour.
6. 6. Wait until the dough volume has doubled.
7. 7. Mix cream cheese and crème fraîche in a bowl.
8. 8. Wash the lemon in hot water and dry it.
9. 9. Finely grate the lemon zest.
10. 10. Add the lemon zest to the cream cheese mixture.
11. 11. Season the cream with salt and a pinch of chili flakes.
12. 12. Wash the zucchini and dry it.
13. 13. Slice the zucchini lengthwise into thin strips.
14. 14. Peel the garlic and chop it finely.
15. 15. Put the chopped tomatoes in a bowl.
16. 16. Add the chopped garlic, 1 tablespoon of olive oil, salt, pepper, and oregano.
17. 17. Stir the tomato sauce well.
18. 18. Wash the cherry tomatoes and halve them.
19. 19. Cut the mozzarella into small pieces.
20. 20. Preheat the oven to 250 degrees Celsius (top and bottom heat).
21. 21. Work the dough briefly on a little flour.
22. 22. Divide the dough into two equal portions.
23. 23. Roll the portions into round pizzas.
24. 24. Place the pizza doughs on trays lined with baking paper.
25. 25. Spread the cream cheese mixture on one pizza.
26. 26. Leave a border of about 2 centimeters free.
27. 27. Top the light pizza with the zucchini strips.
28. 28. Sprinkle grated mozzarella over it.
29. 29. Sprinkle pine nuts over the Bianca pizza.
30. 30. Spread the tomato sauce on the second pizza.
31. 31. Leave a border of about 2 centimeters free here as well.
32. 32. Top the Margarita pizza with the halved cherry tomatoes.
33. 33. Distribute the mozzarella pieces on top.
34. 34. Bake the pizzas one after the other in the oven.
35. 35. Bake them for about 15 minutes until golden brown and crispy.
36. 36. Spread the finished pizzas with pesto before serving.
37. 37. Top them with fresh basil.

Nutrition per serving

• kcal: 1867
• Protein: 69 g · Fett/Fat: 92 g · Carbs: 185 g