This highly inventive Illusione di Margherita (Margherita Illusion) comes from Pizzeria della Passeggiata. It masterfully uses a local excellence, the kiwi, to replicate the flavors and appearance of a classic Margherita.
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Unripe kiwis provide the acidity of tomatoes, while kiwi confit mimics the sweet notes. It’s a playful and delicious creation that celebrates regional products in an unexpected way, earning it awards at the ’50 Top Pizza’ competition.
🍕 Dough Ingredients (for 3 40x60cm pans)
- 1.7kg Stone-ground Type ‘0’ Flour (medium strength)
- 5g Dry Yeast
- 42.5g Extra Virgin Olive Oil
- 42.5g Salt
- 1.36kg Cold Water
🍕 Topping Ingredients
- For Kiwi Confit: 4 Kiwis, Brown Sugar, EVOO, Salt
- For Topping: 12 Unripe Kiwis, 4 White Onions, 350g Stracciatella, Fresh Basil, EVOO, Salt
🍕 Preparation Method
In a mixer, oxygenate the flour with the yeast. Add the salt with a splash of water, then slowly add the rest of the water while mixing. Once incorporated, drizzle in the oil. Let the dough rest for 4 minutes, then mix again; repeat this process twice more.
Refrigerate the dough for 24 hours. Divide into three 1kg loaves, place in a proofing box with semolina, and let them rise until doubled. For the kiwi confit, peel and scoop balls from 4 kiwis.
Place on a tray with brown sugar, oil, and salt, and bake at 65°C for 45 minutes until caramelized. For the base sauce, sauté finely chopped onions, then add diced unripe kiwis, salt, and basil stems and cook for a few minutes.
Add more basil leaves, cook for another 5 minutes, then blend and strain the sauce. Stretch the dough into oiled pans and bake the base with a drizzle of oil at maximum temperature for 8-10 minutes. Top the cooked base with the stewed kiwi sauce, dollops of stracciatella, the kiwi confit, fresh basil leaves, and a final drizzle of olive oil.
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