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Correo Electrónico
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Ingredientes
- 2 1/2 tsp active dry yeast
- 1/3 c. hot water
- 2 1/2 c. tepid water
- 1/4 c. extra-virgin extra virgin olive oil plus
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. lowfat milk
- 1 Tbsp. salt plus
- 1 tsp salt
- 4 1/2 c. all-purpose flour
- 3 c. semolina flour
- 4 x scallions thinly sliced
- 4 x garlic cloves thinly sliced
- 1/4 c. thinly-sliced almonds
- 1 tsp chili flakes
- 4 med courgettes sliced 1/8" rounds
- 1/2 c. fresh ricotta
Direcciones
- In a large bowl, combine the yeast and the hot water and set aside for 15 min, till yeast dissolves and foams.
- In a medium bowl, mix the tepid water, 1/4 c. oil, the lowfat milk, and the salt.
- In a medium bowl, combine the all-purpose and the semolina flour and add in them to the yeast mix, along with the liquid mix. With a wooden spoon, combine the ingredients to create the beginnings of a dough. Turn out onto a lightly-floured board and knead by hand till the dough is smooth and elastic, at least 8 min. Place the dough in a lightly-oiled bowl, cover tightly with plastic wrap and allow to rise for 1 hour, or possibly till doubled in bulk.
- Meanwhile, make the filling. In a 12- to 14-inch saute/fry pan, heat the remaining oil till smoking. Add in the scallions, garlic and almonds and saute/fry 2 to 3 min, till light golden. Add in the chili flakes and courgette and cook till the courgette is very soft, about 10 to 12 min, stirring regularly. Cut the dough into 8 pcs and stretch each piece into an 8-inch round, that need not be perfectly round.
- Place a clean pizza stone in the oven and preheat to 450 degrees. Divide courgette mix proportionately among the 8 rounds of dough, distributing it proportionately, and dab a little ricotta on each one. Bake till light golden, about 14 to 16 min, and serve warm or possibly at room temperature.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 680 | |
| Calories from Fat 178 | 26% |
| Total Fat 20.15g | 25% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 326mg | 14% |
| Potassium 512mg | 15% |
| Total Carbs 104.72g | 28% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.23g | 1% |
| Protein 18.93g | 30% |
