Ingredients for the dough (for 3 pizzas):
1st or top-grade flour 500 g;
dry yeast 10 g;
6 tbsp of olive oil;
salt 10 g;
cold water 350 ml.
Ingredients for the filling:
1 can of Setra turkey fillet;
gorgonzolla cheese 30 g;
Pecorino cheese 50g;
Parmesan cheese 50 g;
Gruyere cheese 50 g;
1 pear;
1 handful of large grapes (red and light);
1 tbsp of olive oil;
arugula for garnish.
Ingredients for the sauce:
canned tomatoes in their own juice (peeled, whole) 400 g;
6 tbsp of olive oil;
white wine 50ml;
7 cloves of garlic;
fresh basil 50 g;
salt, black pepper.
* When using a dough mixer, put water, yeast and flour in it. Knead in the machine at a low speed, add salt and, increasing to a high speed, knead for 3 minutes. Add the butter and knead for another 30 seconds.
** The sauce can be stored in a closed bottle in the fridge for 7 days, with a thin layer of olive oil on top.