PIZZA A CABALLO — The Kitchen Scholar

Name: PIZZA A CABALLO — The Kitchen Scholar
Cuisine: Italian, Mediterranean, European
Ingredients: 2 1/4 teaspoons/7 grams active dry yeast; 1 3/4 cup/210 mL lukewarm water; 2 tablespoons/30 mL extra virgin olive oil; 4 cups/600 grams bread flour or unbleached all-purpose flour, plus more for dusting; 1 1/2 teaspoons/9 grams sea salt; 1 cup/92 grams chickpea flour; 1 cup/240 mL distilled water; 1/2 teaspoon/3 grams salt; 1/4 cup/60 mL extra virgin olive oil; 2 tablespoons/30 grams Parmigiano-Reggiano cheese; Freshly ground black pepper to taste; 1/2 teaspoon/4 grams semolina flour; 1 cup/250 mL tomato sauce, preferably fresh and homemade; 1/2 teaspoon/0.5 grams oregano, preferably picked fresh on the same day for best results; 1 teaspoon/1 gram finely chopped fresh basil leaves, preferably picked fresh on the same day for best results; 1/2 cup/50 grams cremini or button mushrooms, sliced; 1/2 medium-sized onion, thinly sliced; 1 cup/175 grams diced zucchini or courgette; 8 ounces/227 grams Mozzarella cheese, sliced OR shredded

Instructions

SOURCE: DAVID GEISSER, ERWIN NIEDERBERGER, AND THOMAS KELLY. THE VATICAN COOKBOOK: 500 YEARS OF CLASSIC RECIPES, PAPAL TRIBUTES, AND EXCLUSIVE IMAGES OF LIFE AND ART AT THE VATICAN .

Updated at: Thu, 17 Aug 2023 04:42:15 GMT