Here is Julie Andrew’s advice for a light and original pizza, which she describes as ‘the best in the world’

It is (almost) located. And with the first frost comes the desire to eat generous, comforting dishes. Among them, pizza comes in a good place. But how do you make it lighter without sacrificing its flavour? Julie Andrew has the trick we’ve always needed. And on her Instagram she revealed the outlines: she simply enriches her with as many vegetables as possible. ” I planted zucchini in the spring in my new vegetable garden and they are growing so fast and so healthy that I will soon be able to write a book on 10,000 and one ways to cook zucchini She explains, not without humor, in the introduction to her post. And above all, host jolly notebooks So (France 3) decided to use it in a pizza she wanted to cook for her children. According to Julie Andrew, there is no doubt that the pizza she served was ” the best in the world “.

Also to discover: Julie Andreu reveals the secrets of generous tomato pasta, inspired by the recipe of a legendary Italian actress

Julie Andrew uses three Italian cheeses: scamorza, parmesan and burrata

His magic ingredient to add more flavor to his dish? Italian cheese of course. Scamorza, Parmesan, burrata… Food critics include three different types of cheese to reveal all the flavors of zucchini. On the side of the dough, which is the main ingredient for pizza, it is preferable to make it at home. ” I feel free to use premium flour, if possible locallyJulie Andrew explains. I give you the pizza winning duo: golden-throated flour from moulinsdeversailles, elastic and gluten-rich, and organic T 80 flour from old and peasant varieties moulindechantemerle, at Aulnoy in Seine-et-Marne “. If you do not have the time or desire to make pizza dough yourself, you can completely replace it with artificial dough, which will nevertheless have less taste. Do you attract this original pizza?

Here’s a burrata and zucchini pizza recipe from Julie Andrews:

Ingredients :

  • 120gm Organic Whole Flour T80
  • 300 grams of flour t 55
  • 260g room temperature water (filtered or mineral)
  • 1 teaspoon liquid honey
  • 17 grams fresh yeast
  • 6 grams of salt
  • Fine semolina

trim:

  • 1 fifteen zucchini flowers
  • 210 g scamorza (smoked mozzarella cheese)
  • 100gm grated parmesan cheese
  • 1 or 2 zucchini, depending on its size
  • 600 grams of burrata
  • 3 sprigs of basil
  • marjoram

Prepare the dough 3 to 4 hours (at least) before baking the pizza: In a large hollow bowl, mix yeast, water, and honey, whisk to loosen, then add flour. Knead to form a ball, then add salt. Knead on the work surface for at least 10 minutes. The dough will firm up while kneading. Place the ball in a large floured bowl, cover it with a cloth dampened in hot water, wring it out well and put it in the cold oven (or somewhere else protected from drafts). Let it “grow” for at least an hour and a half.

Cut the ball into 6 equal parts and knead them for 20 seconds to release the air and give them the shape of a small ball. Place in a large, well floured, raised sided baking dish. Cover with a damp cloth or wrapping paper and leave to rest (away from air currents) for 1 hour and 30 minutes (after 2 hours, put the plate in a cool place).
Preheat oven to 250°C with ventilation (or more if your oven allows it). If you have one, place a pizza stone in the bottom of the oven.

Heat a frying pan over a fairly high heat. Cut the zucchini into rings (if they are large or round) or into 0.5 cm thick slices if they are long and thin. Roast for two minutes on each side.
Grate the scandal. Cut the burrata into thick slices.

Spread a thin layer of semolina on a plate or thin plate. Roll out a piece of dough by stretching it with your hands as wide as possible and place the dough on the semolina. Spread 35 g of scamorza, put grilled zucchini slices, sprinkle with oregano and bake on a stone or on the sole (floor) of the oven. Leave to cook for 3 minutes.

Meanwhile, cut the zucchini blossoms in half, and remove the pistil. Cut the basil. Cover the leaves and flowers with olive oil.

Remove the pizza from the oven, cut 100 g of burrata into slices, cut the zucchini flowers and put the basil leaves here and there. Put it in the oven for two minutes.
The cooking time depends on the temperature and power of your oven.

For her pizza recipe, Julie Andreu uses zucchini flowers, which are widely used in Italian cuisine.

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