Red kamut flour pizza with mild Provolone Valpadana P.D.O., radicchio and pâté of green olives

Category: Pizzas

Difficulty: easy

Ingredienti:

For the dough

500 g of kamut flour + a bit more for the work surface
340 ml of water
40 ml of extra-virgin olive oil
8 g of dry brewer’s yeast
10 g of sugar
14 g of salt

For the topping

200 g of sliced mild Provolone Valpadana P.D.O.
400 ml of tomato puree
1/2 head of late-season radicchio
50 g of pâté of green olives
Extra-virgin olive oil

How to prepare red kamut pizza with mild Provolone Valpadana P.D.O., radicchio and pâté of green olives

Pour the kamut flour, the dry brewer’s yeast and sugar in a bowl and mix. Mix the warm water, oil and salt and gradually add them to the dry ingredients, working first with a wooden spoon, then moving to the floured kneading board. Knead about ten minutes, then shape the dough into a ball, put it back into the bowl, cover it with cling film and let it rise for at least 6 hours in the oven turned off.

Afterwards, take the dough, roll it out into 2 square pizzas with 25-cm diameter.

Place them in two oiled baking pans, pour the tomato puree on top. Sprinkle with a little oil and bake at 250° C for 10 minutes.

Remove from the oven, add the slices of mild Provolone Valpadana P.D.O., the chopped late-season radicchio and put back into the oven for another 10 minutes.

Take out once again and complete with the pâté of green olives. Serve.