BUCKWHEAT PIZZA WITH GREEN BEANS AND TOMATOES (PIZZA DI GRANO SARACENO CON FAGIOLINI E POMODORI)
Serves:
■ 4 2/3 cup (160 mL) rice flour
■ 1 1/4 cups (310 mL) buckwheat flour
■ 1/3 oz (10 g) vegan powdered instant yeast for savoury pies, sifted (see note)
■ 2 tbsp (30 mL) extra virgin olive oil, plus more as needed
■ 5 1/4 oz (150 g) crescenza (stracchino) cheese, broken into small pieces
■ 3 1/2 oz (100 g) green beans, cut into small pieces and cooked
■ 3 1/2 oz (100 g) peeled roasted bell peppers, cut into small pieces
■ 2 heirloom tomatoes, cut into wedges
■ Basil leaves, for garnish
■ Salt
1. Preheat the oven to 400 F
(200 C). Line a pizza pan with parchment paper.
2. In a large bowl, combine the rice flour, buckwheat flour and yeast, then drizzle in 1/2 cup
(125 mL) warm water and the olive oil and stir to combine.
3. Knead the dough for at least 10 minutes. Turn the dough out onto a lightly floured surface and stretch it with your hands into a round, then cover it with a sheet of parchment paper and, using a rolling pin, roll it to a thickness of about half an inch (12 mm).
4. Transfer the dough to the prepared pan, stretching it to fit the pan as needed, and spread half the crescenza cheese, the green beans and the peppers evenly over the surface of the dough.
5. Sprinkle the pizza with a pinch of salt and drizzle with a little olive oil, then let it rest for 10 minutes.
6. Bake for about 15 minutes, then distribute the remaining crescenza cheese evenly over the pizza and bake for another 5-6 minutes.
7. Garnish with the tomatoes, a few basil leaves, a pinch of salt and a drizzle of olive oil and serve.
Note: If you prefer to use fresh or active dry yeast, let the dough rise for 2 hours after kneading, then transfer it to the prepared pan (no need to roll it out first) and stretch it to the edges of the pan. For a vegan version, use 2-3/4 oz (80 g) newly refreshed vegan sourdough starter (recipe in the book) and let the dough rise for 4 hours.