Ingr. Per una teglia per pizza di 32 cm diametro (4-6-8 people)
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| Lasciate lievitare per 2 ore |
350 gr. di farina
150 gr. di farina di grano saraceno
Farina per la lavorazione
1 tazza di acqua tiepida
1 kg di spinaci freschi (oppure 300 gr. lessati e
strizzati)
950 gr. zucca con buccia (oppure 700 gr. senza buccia)
200 gr. salmone affumicato *
250 gr. ricotta fresca
60 gr. pecorino o parmigiano
½ bustina di lievito di birra secco
1 cucchiaino di zucchero
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| Cuocete la zucca a vapore nel micro |
1 cucchiaio di olio
Sale
Pepe nero
1 cucchiaino di noce moscata
Pepe bianco
Olio per ungere la teglia
COME PROCEDERE:
*Se preferite, potete sostituire il salmone con i funghi
champignon affettati. Questo dipende dai vostri gusti e dal menù che intendete
realizzare (carne o pesce).
In una grande ciotola mescolate le due farine insieme al
lievito, lo zucchero e due pizzichi di
sale. Fate un buco al centro e cominciate ad aggiungere un cucchiaio di olio e
poca acqua tiepida alla volta. Impastate bene fino a che non otterrete un
panetto, morbido, liscio ed omogeneo che lascerete lievitare nel forno spento
per circa 2 ore.
Nel frattempo
sbucciate la zucca, tagliatela a pezzettoni e cuocetela a vapore nel microonde fino
a che non risulterà molto tenera (circa 20 frullate la polpa, mettetela in una ciotola e
conditela con il sale, una macinata di pepe nero e la noce moscata. Tenete da
parte.
Pulite e lavate gli spinaci. Lessateli in acqua salata fin
quando risulteranno teneri; scolateli, lasciateli freddare completamente e poi
strizzateli bene. Metteteli quindi nel mixer e tritateli, dopo di che trasferiteli in una ciotola,
mescolateli bene alla ricotta e al pecorino, conditeli con il pepe bianco e tenete da
parte.
Tagliate il salmone a pezzetti grossi e tenete da parte.
Quando la pasta sarà ben lievitata, ricavatene due dischi.
Con il primo, andrete a rivestire il fondo di una teglia per pizza ben unto di
olio. Spalmate questo disco con il composto di zucca e adagiatevi sopra i
ENGLISH TRANSLATION:
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| Mescolate la ricotta con gli spinaci |
BLACK PIZZA STUFFED WITH 4 FLAVOURS
Ingr . For a 32 cm round baking pan for pizza (4-6-8 persone):
Ingr . For a 32 cm round baking pan for pizza (4-6-8 persone):
350 gr. flour;150 gr. of buckwheat flour;
Other Flour for working;About 1 cup of warm water;1kg fresh spinach (or 300 gr. boiled and drained );
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| Primo strato con zucca e salmone |
Salt;Black pepper;
White pepper;1 teaspoon nutmeg;
Oil for greasing the baking pan;
HOW TO PROCEED:
* If you prefer, you can replace the salmon with sliced mushrooms . This depends on your tastes and the menu that you want to achieve (meat or fish).In a large bowl, mix the flours with the baking powder , sugar and two pinches of salt. In the center make an hole and start adding a tablespoon of olive oil and a little warm water at a time. Mix well until you get a dough , soft, smooth and homogeneous; put it in the oven and leave to rise for about 2 hours.
Meanwhile, peel the pumpkin, cut into chunks and cook in steam in the microwave until it will be very tender (about 20 minutes). When it is ready , blend the pulp , put it in a bowl and season with salt, freshly ground black pepper and nutmeg. Keep it aside.
Clean and wash the spinach . Boil them in salted water until they are tender , drain , let them cool completely and then squeeze well. Then put them in a blender and chop , after, transfer them into a bowl, mix well with the ricotta and pecorino cheese , season with white pepper and set aside .Cut the salmon into large pieces and set aside .
When the dough is well risen , devide it in two discs. With the first , you're going to line the bottom of a baking pan, well oiled . Spread this disc with the pumpkin mixture and put on it the pieces of salmon , then cover with a layer of the spinach mixture . Finally, put the second disc that you will perfectly close at the edges. Brush the second disc with oil and hole the surface with a fork before baking in a preheated oven at 180 ° C for about 40 minutes.Great!
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| Secondo strato con spinaci e ricotta |
Oil for greasing the baking pan;
HOW TO PROCEED:
* If you prefer, you can replace the salmon with sliced mushrooms . This depends on your tastes and the menu that you want to achieve (meat or fish).In a large bowl, mix the flours with the baking powder , sugar and two pinches of salt. In the center make an hole and start adding a tablespoon of olive oil and a little warm water at a time. Mix well until you get a dough , soft, smooth and homogeneous; put it in the oven and leave to rise for about 2 hours.
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| Bucate e oleate la superficie |
Meanwhile, peel the pumpkin, cut into chunks and cook in steam in the microwave until it will be very tender (about 20 minutes). When it is ready , blend the pulp , put it in a bowl and season with salt, freshly ground black pepper and nutmeg. Keep it aside.
Clean and wash the spinach . Boil them in salted water until they are tender , drain , let them cool completely and then squeeze well. Then put them in a blender and chop , after, transfer them into a bowl, mix well with the ricotta and pecorino cheese , season with white pepper and set aside .Cut the salmon into large pieces and set aside .
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| Infornate a 180°C |
When the dough is well risen , devide it in two discs. With the first , you're going to line the bottom of a baking pan, well oiled . Spread this disc with the pumpkin mixture and put on it the pieces of salmon , then cover with a layer of the spinach mixture . Finally, put the second disc that you will perfectly close at the edges. Brush the second disc with oil and hole the surface with a fork before baking in a preheated oven at 180 ° C for about 40 minutes.Great!
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