Greco

Ingredients for Greco

• 1 boule de pâte maîtresse (375g / 370 grammes), de préférence avec levain, faite avec Poolish

• 1 part flour mixed with 1 part semolina, for dusting

• 1 to 2 medium (about 170g /170 grams each) courgette

• 1 to 2 medium (about 170g / 170 grams each) straight-neck yellow squash

• Olive oil, for brushing

• Sel de mer fin et poivre noir fraîchement moulu

• 200g (200 grams) part-skim mozzarella cheese, shredded (120 to 90g )

• 30g (30-gram) piece Feta cheese, preferably water-packed Greek

• 6 pitted Kalamata olives, quartered lengthwise

• 1 large (18 grams) Peppadew pepper, cut into strips

• Grated Pecorino Romano cheese, for dusting

• Dried oregano, for dusting

• Garlic Oil , for drizzling

• 1/2 lemon, grilled (see headnote)

• 2 pierres à pizza ou plaques en acier, pelle à pizza

Retirez la boule de pâte du réfrigérateur et laissez-la enveloppée à température ambiante jusqu'à ce que la pâte atteigne une température de 16°C à 18°C. Pendant ce temps, préparez le four avec deux pierres à pizza ou plaques de cuisson et préchauffez à 260°C pendant 1 heure.

Cut off the ends of the courgette and yellow squash and discard. Trim away one long side (it won't be used) of the courgette and cut the remaining courgette lengthwise on a mandoline or by hand into thin, even slices 1/8 inch thick, discarding the other long side. You will need a total of 6 slices.

Cut the yellow squash crosswise on a slight diagonal into slices 1/8 inch thick, discarding the end slice. You will need a total of 12 slices.

To cook the squash slices on a panini press, heat the press according to the manufacturer's instructions. Brush both sides of the courgette and yellow squash slices with olive oil and season lightly with salt and pepper.

Arrange on the press, close the lid, and cook for 30 seconds. Lift the lid and check to see if the slices are etched with grill marks and tender.

If not, continue to cook as needed. Transfer the slices to a flat plate and season with additional salt and pepper.

To cook the squash slices in the oven, coat a half sheet pan with a generous film of olive oil. Arrange the courgette and yellow squash slices in a single layer, turning to coat both sides with oil, and season with salt and pepper. Set the pan on the top stone and cook for 4 to 5 minutes.

The slices will cook and sizzle in the oil but should not brown (this would toughen the edges). Transfer the slices to a flat plate and season with additional salt and pepper.

Poudrez la surface de travail avec le mélange de poudrage, puis déplacez la pâte sur la surface et saupoudrez le dessus.

Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.

Mound the mozzarella in the centre of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border.

Slide the dough onto the top stone. Bake for 7 minutes.

Remove the pizza from the oven and place on a cutting board (or work directly on the peel if there is room to set it on the work surface). Place the courgette slices on the pizza, arranging them like the spokes of a wheel.

Then put the yellow squash slices between the courgette slices, placing 2 slices in each section.

Lift the pizza with the peel (if on a cutting board) rotate it 180 degrees and then transfer. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.

Transfer the pizza to a cutting board and cut into 6 wedges. Crumble the Feta over the pizza, then scatter the olives and Peppadew peppers evenly over the top. Finish with a dusting of pecorino and oregano and with a drizzle of garlic oil over the surface and the crust.

Just before serving, squeeze the lemon over the top.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.