Herbs pizza
A dish that gets its character from dough and flour. On the table in about 30 minutes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- Dough:
- 12⅓ oz flour (0 or 00)
- ⅞ oz butter
- ½ oz brewer's yeast
- extra-virgin olive oil or lard
- Stuffing:
- 1⅛ lb boiled herbs (e.g. spinach, chicory, ribwort)
- 8⅞ oz ricotta
- pepper (optional)
- nutmeg (optional)
Make it lactose-friendly
- 25 g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Carefully dry the herbs and cut them finely.
- Mix them with ricotta, salt, pepper and nutmeg.
- Knead flour with warm water and a little salt, and oil or lard.
- Add softened butter and yeast and knead a soft dough.
- Divide the dough in two parts and roll out each of them to a thickness of about 1 cm.
- Place the first disc on baking paper in a baking tray.
- Cover with the other disc and stick them together all over the border.
- Cover with a cloth and let it rise.
- Pierce gently all over the top layer with a fork.
- Preheat the oven to 180 °C.
- Place the pie in the oven and cook for 30 minutes.
Nutrition (estimated, per serving)
| Calories | 1574 |
|---|---|
| Protein | 15.3 g |
| Fat | 137.6 g |
| Carbs | 72.9 g |
| Fiber | 3.4 g |
| Sodium | 73 mg |
Source
based.cooking (community recipes, public domain) — unlicense