I wanted to try a pizza without yeast,
because I have noticed that lately I could not digest it well …
I added a bit of wheat flour
and inside I stuffed with escarole and provola …
a delight!
The endive has only 15 calories per 100g,
is rich in vitamin A, C and group B, potassium, calcium and iron;
the slight bitter taste that distinguishes
comes from the base of the leaf, if you do not like, delete it,
although I find that the aftertaste is absolutely nice,
because in this pizza is mitigated by the sweetness of provolone.
When you say pizza … it says beer!
Deus Brut Des Flandres,
a beer and extraordinary spumenggiante
fermented and matured in Belgium and fermented in the bottle.
Serve very cold in the cup cold.
And now … LIGHT THE FIRES!
INGREDIENTS:
-260g Of flour Manitoba
-100g Wheat flour
-180g Of warm water
-20g Oil peanut
-! pinch of salt
-1 Tablespoon sugar
-1 Head of escarole
-100g Of provolone
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Take the fountain at the center and put the warm water, sugar, salt
and oil, stir slowly adding the flour.
Knead, make a ball and put it to rest covered for about half an hour.
With this mixture you can make two pizzas stuffed.
Grease a baking dish, spread one side of the dough, put on
escarole previously sauté with garlic and olive oil
and sliced provola.
Spread a little more dough and cover the base,
well close to the sides and bake in the oven already hot
at 200 ° for about 20 minutes.
Et voilà…pizza!
