Soleil balls with olive oil from Provence PDO
Ingredients
For
6
personnes
For the pizza dough:
- 400 g of high-gluten flour
- 1 sachet of dry baker’s yeast (or 18 g of fresh yeast)
- 22 cl of water
- 2 tbsp Provence olive oil PDO
- 6 g of fine salt
- 1 pinch of sugar
For the filling:
- 15 sun-dried tomato petals
- 15 cherry tomatoes
- 1 small bunch of basil
- 1 tablespoon of olive oil from Provence PDO
- 100 g Gruyère (whole)
- 50 g of grated Gruyère
- 1 ball of buffalo mozzarella PDO
Tip
We recommend using a full-flavoured olive oil from Provence, PDO, for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. There may be a hint of spiciness on the finish. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence.
Instructions
- Cut the Gruyère into cubes (about 1 cm per side). Slice the sun-dried tomatoes into thin strips. Chop the basil, setting aside a quarter for garnishing. Mix together the Gruyère cubes, the sun-dried tomato strips and three-quarters of the basil.
- Mix the yeast with 100 g of lukewarm water and 50 g of flour, then leave to rise for 30 minutes (tip: preheat the oven to 40 or 50°C, switch it off and place the bowl of yeast inside; the yeast will bubble and rise more quickly and reliably!).
- In a mixing bowl or the bowl of your food processor, mix the remaining flour with the salt, sugar and olive oil. Add the yeast and the remaining water (cold).
- Knead for about 10 minutes; the dough should come away from the sides of the bowl and be supple.
- Take some of the dough and shape it into balls about 5 cm in diameter. Make a hole in each ball and fill it with a little of the Gruyère, tomato and basil mixture, then seal the ball tightly and place it on baking paper on a baking tray. The balls should be arranged in a circle (they must not touch each other, as they will rise).
- Leave to rest for 1 hour in a draught-free place (the oven, switched off, is perfect!).
- Turn off the sun, preheat the oven to 200°C.
- Brush your sun shape generously with olive oil. Wash the cherry tomatoes, cut them into quarters (set aside a few tomato slices) and arrange them on the sun. Sprinkle with chopped basil, and season with salt and pepper. Cut the mozzarella into cubes, arrange them on the sun and sprinkle with grated Gruyère.
- Cook for about 15 minutes.
- Leave to rest for 5 minutes, then serve, adding a few cherry tomato slices and the rest of the basil.
Tip
We recommend using a full-flavoured olive oil from Provence, PDO, for its aromas of herbs and raw artichoke, which may be complemented by notes of banana, hazelnuts, fresh almonds and tomato leaves. There may be a hint of spiciness on the finish. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica, Vallée des Baux-de-Provence.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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