Greco

Ingredients for Greco

• 1 (375g /370-gram) ball Master Dough , preferably with starter, made with Poolish

• 1 part flour mixed with 1 part semolina, for dusting

• 1 to 2 medium (about 170g /170 grams each) courgette

• 1 to 2 medium (about 170g / 170 grams each) straight-neck yellow squash

• Olive oil, for brushing

• Feines Meersalz und frisch gemahlener schwarzer Pfeffer

• 200g (200 grams) part-skim mozzarella cheese, shredded (120 to 90g )

• 30g (30-gram) piece Feta cheese, preferably water-packed Greek

• 6 pitted Kalamata olives, quartered lengthwise

• 1 large (18 grams) Peppadew pepper, cut into strips

• Grated Pecorino Romano cheese, for dusting

• Dried oregano, for dusting

• Garlic Oil , for drizzling

• 1/2 lemon, grilled (see headnote)

• 2 Pizzabacksteine oder -stähle, Pizzaschieber

Nehmen Sie den Teigball aus dem Kühlschrank und lassen Sie ihn eingewickelt bei Raumtemperatur, bis der Teig auf 16°C bis 18°C erwärmt ist. In der Zwischenzeit den Ofen mit zwei Pizzasteinen oder Backstählen vorbereiten und auf 260°C für 1 Stunde vorheizen.

Cut off the ends of the courgette and yellow squash and discard. Trim away one long side (it won't be used) of the courgette and cut the remaining courgette lengthwise on a mandoline or by hand into thin, even slices 1/8 inch thick, discarding the other long side. You will need a total of 6 slices.

Cut the yellow squash crosswise on a slight diagonal into slices 1/8 inch thick, discarding the end slice. You will need a total of 12 slices.

To cook the squash slices on a panini press, heat the press according to the manufacturer's instructions. Brush both sides of the courgette and yellow squash slices with olive oil and season lightly with salt and pepper.

Arrange on the press, close the lid, and cook for 30 seconds. Lift the lid and check to see if the slices are etched with grill marks and tender.

If not, continue to cook as needed. Transfer the slices to a flat plate and season with additional salt and pepper.

To cook the squash slices in the oven, coat a half sheet pan with a generous film of olive oil. Arrange the courgette and yellow squash slices in a single layer, turning to coat both sides with oil, and season with salt and pepper. Set the pan on the top stone and cook for 4 to 5 minutes.

The slices will cook and sizzle in the oil but should not brown (this would toughen the edges). Transfer the slices to a flat plate and season with additional salt and pepper.

Bestäuben Sie die Arbeitsfläche mit der Bestäubungsmischung, dann legen Sie den Teig auf die Fläche und bestäuben Sie die Oberseite.

Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.

Mound the mozzarella in the centre of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border.

Slide the dough onto the top stone. Bake for 7 minutes.

Remove the pizza from the oven and place on a cutting board (or work directly on the peel if there is room to set it on the work surface). Place the courgette slices on the pizza, arranging them like the spokes of a wheel.

Then put the yellow squash slices between the courgette slices, placing 2 slices in each section.

Lift the pizza with the peel (if on a cutting board) rotate it 180 degrees and then transfer. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.

Transfer the pizza to a cutting board and cut into 6 wedges. Crumble the Feta over the pizza, then scatter the olives and Peppadew peppers evenly over the top. Finish with a dusting of pecorino and oregano and with a drizzle of garlic oil over the surface and the crust.

Just before serving, squeeze the lemon over the top.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.