Plum pizza is made in exactly the same way as with other toppings, but the dish turns out to be very special. Treat your friends and family to this pizza – we’re sure they’ll love it. It’s perfect for a buffet party, a picnic, a get-together with friends or just a family meal.
Ingredients
500g plums (preferably assorted)
10-12 sun-dried tomatoes
200g blue cheese
200g mozzarella
4-6 tbsp. hoisin sauce
basil for serving
For the dough:
525 g flour
3g dry yeast
30 ml olive oil
20 g sugar
12 g salt
350 ml water
flour for rolling
Step-by-step recipe
Step 1
Make pizza dough in advance, 1 to 2 days in advance – it will rise and mature in the refrigerator. Mix the flour with the salt, sugar and yeast in a bowl. Pour in the drinking water heated to 40°C, add the oil and stir – just enough to moisten all the flour.
Step 2.
Lay the dough out on a work surface in the shape of a rectangle and fold four times: take hold of one short edge, pull it up slightly and fold in half. Then take the opposite short edge and do the same. Next, fold in the side edges that were originally long. Cover with cling film and leave for 15 minutes.
Step 3
Fold the dough in the same way twice more, 15 minutes apart. Then put it into a large zip-lock bag and place in the refrigerator for 24 hrs.
Step 4
On the cooking day, take the dough out 1-1.5 hours before baking, divide it into the desired number of pieces, roll into balls on a floured work surface, cover with a towel and allow to proof, 10-20 minutes.
Step 5
Heat the oven to 250°C and heat the baking trays in it, just turn them upside down – that way the pizzas bake better, just like in an oven on a stone.
Step 6.
Cut the plums into quarters, removing the pips. Finely slice the sun-dried tomatoes. Grate the mozzarella. Roll out the pastry, leaving the sides thicker. Brush the center with hoisin sauce, arrange the plums and sun-dried tomatoes, sprinkle with mozzarella and top with crumbled blue cheese.
Step 7.
Transfer the pizzas to the hot baking trays and bake for about 12 minutes. Just before serving, drizzle with olive oil and sprinkle with basil leaves