For
2 persons
Préparation
25 minutes
Cooking
15 minutes
For the dough
- 250 g flour
- 5 g salt
- 10 g fresh baker’s yeast (or 4 g dry yeast)
- 15 cl lukewarm water
- 1 tablespoon olive oil
For the topping
- 2 tablespoons tomato sauce
- 100 g White Germon Tuna rillettes Groix & Nature
- 125 g grated pizza cheese or mozzarella
- 2 teaspoons Seaweed Tartare with capers & gherkins Groix & Nature
- A drizzle of lobster oil Groix & Nature
Preparation
Prepare the dough
- In a bowl, dissolve the yeast in the lukewarm water.
- Add the flour, salt, and olive oil.
- Knead until you obtain a smooth, supple dough.
- Cover and let rise for 1 hour at room temperature, until the dough has doubled in size.
Shape and top
- Knock back the dough and roll it out on a floured work surface.
- Shape it into a heart and place it on a baking sheet lined with parchment paper.
- Spread the tomato sauce over the dough.
- Add the White Germon Tuna Rillettes Groix & Nature and then the pieces of mozzarella.
Baking
- Preheat the oven to 250°C (482°F).
- Bake the pizza for about 15 minutes, until the crust is golden and the cheese is melted.
Finishing touches
- When the pizza comes out of the oven, add the Seaweed Tartare with Capers & Gherkins Groix & Nature and a drizzle of Lobster Oil Groix & Nature .
- Serve hot.
Enjoy your meal 💙
