By Paco Moralès
For the pizza dough
- 325g flour
- 5g salt
- 130g water
- 5g yeast
- 30g squid ink
- 30g sunflower oil
Mix the yeast with the water and squid ink.
Make a well with the flour and add the salt.
Gradually pour the mixture over the flour and mix it in with your fingertips from the inside outwards until all the liquid has been absorbed.
Add the sunflower oil and mix until a homogeneous dough is obtained.
Let it rest for 30 minutes in the fridge.
Roll out the dough and cut it into discs 8cm in diameter.
Bake for approximately 10 min. at 180ºC, with weights on top to prevent the dough rising.
Put it aside in a dry place.
For the mini pizza topping
- 40g "Merci Chef!" crumbled Gorgonzola
- 4 boneless anchovy fillets
- 1 shallot
- Tomato sauce
Break up the Gorgonzola.Cut the anchovies into dice 0.5 x 0.5cm.
Peel the shallot, slice it finely and pull apart the slices to obtain rings.
Garnish and presentation
Spread the tomato sauce on top of the mini pizza dough and sprinkle the cheese crumbs on top.
Bake for 4 minutes at 180ºC.
Top with 3 anchovy fillets in the shape of a triangle and the shallot rings outside the anchovies.