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Pizza-al-farro-con-burrata-e-pesto-molino-merano

Spelt Pizza with Pesto & Burrata

Source: https://www.meranermuehle.it/rcp_recipe/spelt-pizza-with-pesto-and-burrata
Total time
stopwatchIcon
15 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
10 Minutes
Rest time
3 Hours
Difficulty
normal
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Ingredients

For 4 portions

FOR THE DOUGH
400 g white spelt flour
20 g ADAM – Lievito Madre natural yeast
250 ml water
10 g salt
10 g olive oil
q.s. durum wheat semolina
FOR THE TOPPING
100 ml tomato sauce
1 pinch salt
4 x burrata cheese (120g each)
100 g pesto (homemade or readymade)

Preparation

  1. Mix the flour with the Lievito Madre natural yeast and water for approx. 1 minute. Add the salt and olive oil and knead for approx. 5 minutes until the dough is smooth and consistent. Cover and leave to rest for 3 hours at room temperature.
  2. Divide the dough into four pieces. Work each piece gently with your hands to form a pizza, creating a slight edge (do not use a rolling pin). Place the pizza on ovenproof paper.
  3. Preheat the oven to 250°C (static) or 230°C (fan), leaving the baking tray or pizza stone inside. Season the tomato sauce with salt and spread it on each pizza. Place the pizza with ovenproof paper on the hot baking tray or stone and bake for approx. 7-10 minutes until crispy and golden.
  4. When cooked, top each pizza with burrata cheese and sprinkle with pesto.

In collaboration with @annalenashearthbeat

Farina di farro bianca
La farina di farro fine, di colore chiaro, può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!

1000 g

€2.25