Instant pizza with yellow datterino tomatoes, stracciatella cheese, and anchovies

"When you don't have time or much desire to get your hands dirty and wait for long leavening times, quick pizza, meaning made with instant dry yeast rather than brewer's yeast, is an excellent solution to satisfy your craving with minimal effort." This is Azzurra Sprinkles Dress's new recipe created for the oil mill with our Organic extra virgin olive oil.

Of course, the result won't be the same as a classic pizza, but you'll still get a tasty dough, slightly crispy on the outside and soft on the inside. And then, consider the convenience of being able to eat a good pizza ready in just a few minutes? Fantastic!
For the topping, you can, of course, get creative according to your tastes; this time, I chose sweet yellow cherry tomatoes paired with stracciatella and anchovies. Simply delicious.

Recipe

Ingredients for two round pizzas about 28 cm in diameter

FOR THE DOUGH

• 300 g (2 ¼ cups) of all-purpose flour
• 100 g (¾ cup) of semolina flour
• 1 sachet of instant yeast (non-vanilla)
• 220 ml (⅞ cup) of water
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon of salt
• 1 teaspoon of sugar

FOR THE TOPPING

• 1 jar of yellow cherry tomatoes
• 250 g (8.8 oz) of burrata stracciatella
• anchovies in oil to taste
• a few fresh yellow cherry tomatoes
• extra virgin olive oil
• basil

PREPARATION:

1. Combine all-purpose flour, semolina, yeast, and sugar.
2. Add water, oil, and salt. Knead until you get a smooth and homogeneous dough.
3. Divide the dough in two, roll out each portion with a rolling pin, and place them in two 28 cm (11-inch) round pans greased with oil.
4. Top the pizzas with jarred yellow cherry tomatoes, oil, and salt.
5. Bake at 240 degrees C (465 degrees F) in a convection oven until golden brown, about 15 minutes.
6. Remove the pizzas from the oven and finish with fresh cherry tomatoes, stracciatella, and anchovies. Serve immediately.