Pizza Primavera – cold recipe is a summer sheet-pan pizza, very simple to prepare. The base must be baked and cooled completely, then topped with fresh ingredients such as salad, tuna and mozzarella.
It is a soft dough that lends itself to many fillings: you can add olives, anchovies or capers. Use the ingredients you prefer. The dough is also simple to make and rises in about 4 hours. You can slightly increase or decrease the amount of yeast according to your needs.
I used to make this pizza when I worked in a bakery and we sold a lot of it during the hot season, so I thought I’d share it on the blog as well.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Cooking time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
For a 12 x 16 in baking pan
- 2.5 cups type 0 flour
- 1 2/3 cups Manitoba flour
- 1 1/4 cups water
- 0.35 oz fresh compressed yeast
- 2 tsp salt (level)
- 3.5 oz tomato passata ((about 1/3 cup))
- salt (pinch)
- extra virgin olive oil (to grease the pan)
- 3 1/3 cups mixed salad greens
- 15 cherry tomatoes
- 2 mozzarellas
- 7 oz tuna in oil
- 2 tbsp mayonnaise
- 1 pinch salt
- 1 drizzle extra virgin olive oil
Tools
- Aluminum baking pan
How to prepare pizza primavera
Place the water, type 0 flour, Manitoba flour and the crumbled fresh yeast into the bowl of a stand mixer. Start kneading for a couple of minutes, add the salt and continue working until you obtain a smooth, homogeneous dough: in total it will take about 8 minutes.
Shape the dough into a ball with your hands and let it rest in an oiled bowl, covered with a clean cloth. Leave the dough to rise in a warm place, away from drafts, for about four hours, until the volume has doubled: ideally place it in the turned-off oven with the light on.
At the end of the rising time, oil the baking pan with extra virgin olive oil and turn the bowl of dough upside down over the pan, gently detaching the dough. Trying to handle it as little as possible, spread it by pressing with the tips of your fingers.
At this point top it with the tomato passata, the salt and bake for 20-25 minutes at 392°F.
Let the pizza cool completely before spreading a thin layer of mayonnaise on top. Now add the salad, the cherry tomatoes halved, the mozzarella cut into cubes and the tuna. Season with a pinch of salt, a drizzle of olive oil and serve.
FAQ (Questions & Answers)
Can I prepare it in advance?
Yes, certainly. Bake the base a few hours before and top the pizza about an hour before serving.
How can I speed up the preparation?
To save time you can use fresh pizza dough found in supermarkets.
