
By Lynette McWilliams
PIZZA A CABALLO — The Kitchen Scholar
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
Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
94
High
Nutrition per serving
Calories1050.8 kcal (53%)
Total Fat39.8 g (57%)
Carbs132 g (51%)
Sugars4.3 g (5%)
Protein40.5 g (81%)
Sodium1494 mg (75%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Bread dough

2 ¼ teaspoonsactive dry yeast

1 ¾ cupwater
lukewarm

30mlextra virgin olive oil

4 cupsbread flour
or unbleached all-purpose flour, plus more for dusting

1 ½ teaspoonssea salt
Faina flatbread dough

1 cupchickpea flour

1 cupdistilled water

½ teaspoonsalt

¼ cupextra virgin olive oil

2 tablespoonsParmigiano-Reggiano cheese

freshly ground black pepper
to taste
Topping/filling

½ teaspoonsemolina flour

1 cuptomato sauce
preferably fresh and homemade

½ teaspoonoregano
preferably picked fresh on the same day for best results

1 teaspoonfresh basil leaves
finely chopped, preferably picked fresh on the same day for best results

½ cupcremini mushrooms
or button, sliced

0.5onion
medium-sized, thinly sliced

1 cupzucchini
diced, or courgette

8 ouncesMozzarella cheese
sliced OR shredded
Instructions
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