Recipe by Stefano Cavada
Ingredients for 2 round pizzas:
- 150g manitoba flour
- 100g whole wheat spelt flour
- 150ml lukewarm water
- 5g vegetable charcoal
- 1 tablespoon of evo oil
- 5g salt
- 1 pinch of sugar
- 3.5g dry brewer’s yeast
- 200g feta cheese
- one quart of small romaine squash
- 2 handfuls of fresh mushrooms already sliced
- two handfuls of fresh arugula
- 80g sun-dried tomatoes
- 1 tablespoon of tomato paste
- half a glass of water
- Salt, pepper, oil, fresh basil to taste.
Preparation:
Mix the manitoba flour, spelt flour, and charcoal in a bowl. Place the ingredients in the bowl of the planetary mixer and add the salt, sugar, yeast, warm water and olive oil. Knead for 10 minutes or until the dough is smooth and elastic. When ready, transfer the dough to a bowl, cover with plastic wrap and let it rest for 45 minutes. In the meantime, prepare all the ingredients needed for the pizza filling: peel and cut the pumpkin into thin sheets with the help of a peeler, blend the sun-dried tomatoes with a spoonful of tomato paste and half a glass of water with a blender.
When the dough has risen, divide it in half and roll out each ball with your hands on a floured pastry board until round. Transfer the rolled-out dough to a baking sheet lightly greased with a drizzle of oil. Spread the sun-dried tomato sauce on the pizza, place the sliced mushrooms, pumpkin leaves, some of the crumbled feta, a few basil leaves, a drizzle of oil, salt and freshly ground pepper. Place in the oven and bake for 15 minutes. When the pizza is ready, transfer it to a plate and add the arugula and the remaining crumbled feta.
Video-recipe link: https://www.youtube.com/watch?v=mPtQcM8x84M
