Pizza wreath and Ascoli olives. The pizza garland is a somewhat unusual way to prepare the most loved Italian dish all over the world, both simple and with your favorite fillings. This version of the pizza lends itself very well to aperitifs or buffet lunches / dinners and becomes even more delicious when accompanied by freshly prepared Ascoli olives. Having the hole in the center is perfect to leave space for the olives, arranged in a pyramid in order to make the dish also spectacular as well as delicious.
Pizza wreath and Ascoli olives
Ingredients (dough – diameter 32-35cm):
- 150g semolina flour (or Manitoba)
- 150g flour 00
- 180ml warm water
- ½ sachet of dry yeast (3-4g)
- 2 tablespoons of oil
- 7g salt up
- 1 teaspoon of sugar
Ingredients (filling):
- 150ml tomato pulp
- 100g cooked ham
- 100g fontina (or scamorza)
- 200g normal ascolane olives
- 200g truffled ascolan olives Basil
Directions (Pizza wreath and Ascoli olives):
- Start with the dough for the pizza garland, dissolving the yeast in warm water, with 1 teaspoon of sugar.
- Then pour the mixture into the mixer, adding the two flours, the oil and the salt and kneading until it is well strung. You can also knead by hand. In this case, first place the flours in a bowl, then the mixture with the yeast. Start kneading before adding the oil and finally the salt.
- Let it rise for 1.5 hours or in any case until doubled. In the cold season, you can let it rise in the oven with the light on. This is usually sufficient for good leavening, which requires approximately 25-26° C.
- Roll out the dough with the help of your hands on a baking sheet covered with baking paper. Preferably round with a diameter of 32-35cm, so it will help you get a perfect shape. Leave a minimum of ledge on the edge, this will ensure that the rays weld well and the filling does not come out during cooking.
- Start filling by creating an external disk sprinkled with tomato sauce. Then add the ham into small pieces and the cheese cut into not too large cubes.
- Now, with the help of a sharp knife, make 8 radial cuts in the center of the pizza, as uniform as possible and about 2 centimeters from the beginning of the tomato. Then fold them one by one towards the outside. Fix them well to the outside of the cornice, so that they do not come off during cooking.
- Bake in a preheated static oven at 180° C for about 15-20 minutes, so that it is golden brown, but not too dark.
- In the last minutes of cooking the pizza, fry the olives in oil suitable for frying at 160-170° C for 2-3 minutes and drain well on absorbent paper.
- Once the pizza is taken out of the oven, arrange the olives in a pyramid in the center, inside the hole of the pizza garland and enjoy while it is still hot.
