Red kamut flour pizza with mild Provolone Valpadana P.D.O., radicchio and pâté of green olives
Ingredients
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
Information
- Doses for: 4 people (2 pizzas)
- Preparation time: 60 minutes + resting time
How to prepare red kamut pizza with mild Provolone Valpadana P.D.O., radicchio and pâté of green olives
Preparation
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.
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