Midsummer Pizza
Marie Skogström- 4
- 30 min
- 3 hours
A delicious pizza with arugula, feta cheese, anchovies, and capers—perfect for Midsummer celebrations. The dough makes 4 pizzas. If you’d like, you can freeze the dough and save it for another time. Just take it out to thaw, roll it out, and let it rise—or freeze the pre-rolled crusts—it’s a breeze!
3.15/5
396 VotesHere's how:
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1
Partially Baked Tomatoes
Peel and slice the garlic, cut the tomatoes in half, place a slice of garlic on each tomato, drizzle with olive oil, and season with salt and pepper. Dry in the oven for 3 hours at 80 °C. (If you're short on time, you can simply increase the temperature and reduce the baking time.)
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2
Mix the ingredients for the dough and knead for about 10–15 minutes in a mixer (twice as long by hand). Let the dough rest, preferably overnight.
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3
If you want to make a thick-crust pizza—press the dough into a pie pan or a baking sheet with a little olive oil on the bottom, or roll it out very thinly on parchment paper.
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4
Spread with tomato sauce. Top with feta cheese, anchovies, capers, and red onion. Season with salt and pepper to taste.
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5
Bake on a baking sheet or baking stone at 230 °C for about 8–10 minutes.
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6
Garnish with arugula and semi-roasted tomatoes, and drizzle with a little olive oil.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) cold water
- 90 g (about 1 dl) olive oil
- 900 g (about 15 dl) all-purpose flour
- 34 g (about 2 tbsp) salt
Topping
- 2 dl tomato sauce
- 2 dl feta cheese
- 1 red onion
- 3 dl arugula
- 1 dl capers
- 20–25 anchovies
- olive oil
- salt and black pepper
Partially Baked Tomatoes
- 28–30 cocktail tomatoes
- garlic
- 3 tbsp olive oil
- salt and black pepper
The recipe comes from
kronjast.se
