Pizza Ortolana

Pizza Ortolana
	1 Wash and clean the spinach, then quickly cook in a little salted water. Drain, rinse well using your hands and mince finely with a mixer chopper set at low velocity.	3 Wash the anchovies under fresh cold water a few times, take the spine out and reduce in strips. Wash the tomatoes and cut into slices
	2 In the flour placed in a fountain shape, pour the rising powder previously dissolved in warm water and some of the chopped spinach. Start to knead and add little by little the rest of the spinach and the oil drop by drop. Let it rise for 1 hour and 30 minutes	4 Spread the dough and cover with tomato slices, anchovies and slices of pecorino cheese (sheep cheese). Place in an oven at 220C for 20 minutes. The spinach can be substituted with cabbage with the same tasteful and colourful results

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Dough:

classic, see home page recipes Fresh rising powder, 25g A bunch of spinach's i

Topping:

4-5 ripped tomatoes, 4 anchovies Half Mature pecorino cheese

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Ricette riprodotte per gentile
concessione della Casa Editrice Bonechi
Realizzazione delle ricette: Elisabetta Piazzesi
Foto di proprietà dell'archivio della Casa Editrice Bonechi
eseguite da: Andrea Fantauzzo