White pizza with virgin langoustine tails, burrata and dill oil

Ingredients:

Pizza dough
1.25 dl lukewarm water
12 g yeast
200 g tipo 00 wheat flour
½ tsp. salt
1 tbsp. olive oil

Dill oil
A large bunch of crown dill (alternatively, 2 pots of ordinary fresh dill)
2 dl neutral oil (e.g., rapeseed or sunflower oil)
1 pinch of salt

Filling
20 langoustine tails
25 g butter
250 g mascarpone
2 pieces of burrata
1 bag of lamb’s lettuce
1 small red onion
Oil
The zest of 2 organic lemons
Ground salt and pepper

Method

Pizza dough (made at least two hours earlier)
1. Weigh the wheat flour in a large bowl and mix with salt.
2. . Find another bowl and pour lukewarm water into it. Crumble in the yeast and stir into the water.
3. Add two tbsp. of the flour and stir. You now have a pre-dough. Let it stand for 10 minutes. You now have a pre-dough Let it stand for 10 minutes.
4. Make a well in the centre of the flour in the large bowl and pour in the pre-dough. Add the olive oil. mix the dough until it is roughly mixed, then knead it together with your hands or a mixer.
5. Take the pizza dough out, put it on a worktop and knead it thoroughly Add a little more flour if necessary. Of course, you can also knead the dough in a mixer.
5. Shape the dough into a ball.
6. Put the dough back in the bowl, cover with cling film and a tea towel, then leave the Italian pizza dough to rise until it doubles in size, which typically takes about an hour.
7. Divide the dough in two. Press the two dough lumps slightly flat and let them rise for about 30 minutes under a tea towel.

Dill oil
While your pizza dough is rising, make the dill oil.

1. Put the dill in a blender – save some to garnish the pizzas!
2. Add 2 dl neutral oil and a pinch of salt
3. Blend at high speed for 5-7 minutes or until the glass of the blender feels warm to the touch.
4. Strain the mixture through a cloth and pour into a bottle
5. Refrigerate until use

Tip
The oil can keep for a couple of weeks in the fridge and can pep up a variety of dishes. Try it, for example on your salad or on top of a delicious soup The dill can also be replaced by parsley or chives.

Assemble the pizzas
1. Turn your oven to convection, max heat. Use the pizza mode if your oven has one. Turn the oven to maximum on convection, preferably in pizza mode You can also use a pizza stone if you have one. Let the oven get very hot.
2. Peel the langoustine tails and remove the intestines, season with salt and pepper. Heat a pan over a high heat, add oil and fry the langoustines, back side down, for about 30 seconds, add butter and turn the tails on the opposite side for another 30 seconds. Remove from heat and set aside
3. Halve a red onion and cut into thin slices
4. Divide the pizza dough in two and roll out with a rolling pin.
5. Spread the mascarpone on the two bases.
6. Bake one base at a time. Bake until the base begins to have a nice colour (takes about 8-10 min depending on the oven). Bake one base at a time. Bake until the base begins to have a nice colour (takes about 8-10 min depending on the oven). 6. Remove the pizza, spread the langoustine
6. Remove the pizza, spread the langoustine on top and place the pizza in the oven for 1 minute.
7. Take the pizza out again and let it cool slightly. Now top the pizza with the lamb’s lettuce, burrata, red onion, dill and the dill oil.
8. Finally, grate fresh lemon zest over the top and season with salt and pepper Serve immediately.

Bon appetit!

Time: 1 hour
Quantity: 2 pizzas

Difficulty:

Ingredients:

Pizza dough
1.25 dl lukewarm water
12 g yeast
200 g tipo 00 wheat flour
½ tsp. salt
1 tbsp. olive oil

Dill oil
A large bunch of crown dill (alternatively, 2 pots of ordinary fresh dill)
2 dl neutral oil (e.g., rapeseed or sunflower oil)
1 pinch of salt

Filling
20 langoustine tails
25 g butter
250 g mascarpone
2 pieces of burrata
1 bag of lamb’s lettuce
1 small red onion
Oil
The zest of 2 organic lemons
Ground salt and pepper