Pizza with bell pepper cream and spianata

To prepare the pizza with bell pepper cream and spianata, start with the dough: in a bowl, pour the 00 flour and 550 g of water 1. Knead vigorously by hand 2 until completely absorbed 3. Let it rest for an hour at room temperature covered with plastic wrap.

Meanwhile, clean the bell peppers by removing the stem, seeds and internal filaments, then cut them into thin strips 4. Transfer the sliced bell peppers to a baking sheet lined with parchment paper, season with 2 cloves of garlic 5, oil, salt 6 and pepper. Cook in a preheated static oven at 250° for 10 minutes.

Remove from the oven 7, remove the garlic cloves and let it cool slightly. Transfer the cooked bell peppers to a bowl, add 2 raw garlic cloves 8 and the nduja 9.

Season with paprika 10, acacia honey 11 and a drizzle of olive oil 12.

Blend with an immersion blender 13, then also add the walnut kernels 14 and blend again to obtain a creamy consistency 15. Set aside the bell pepper cream.

Dissolve the crumbled yeast in the remaining 50 g of water 16, stirring with a spoon 17. Add the water and yeast mixture to the dough 18.

Start kneading vigorously 19, then add the salt 20 and continue to work to incorporate it evenly 21.

Transfer the dough to the pastry board and continue kneading 22 until you get a smooth and homogeneous, non-sticky dough 23. Let it rest for 30 minutes at room temperature, on the pastry board, covered with the bowl 24.

After this time, divide the dough into 6 dough balls of 250 g each 25. Give reinforcement folds 26 and give a rounded shape 27.

Shape the dough balls to obtain balls 28, then place them in a container for leavening 29. Let rise at room temperature (or in the oven off with the light on) until doubled for about 2 hours. Cut the fiordilatte into slices 30.

Also thinly slice the Calabrian spianata 31. Retrieve the leavened dough balls 32 and spread them with your hands on the lightly floured pastry board, widening the dough with your fingertips 33.

Spread the dough until it reaches a diameter of about 30 cm 34. Spread the bell pepper cream on the surface 35, then season with grated pecorino cheese and pieces of fiordilatte 36.

Complete with slices of spianata 37. Cook the pizza on a refractory stone, in a preheated static oven at 250° for about 8-10 minutes, on the highest shelf of the oven. Remove from the oven 38 and serve your pizza with bell pepper cream and spianata hot, perfuming it with fresh basil leaves 39!