Take note of the recipe for this unusual and delicious pizza, which is so great to have a snack in nature!
It is necessary
- Dough:
- - 120 g whole grain flour;
- - 120 g rye flour;
- - 120 g of warm water + 2 tablespoons;
- - 6 g dry yeast;
- - 1 tsp salt;
- - 2 tbsp. olive oil;
- - 0.5 tsp Sahara;
- - 0.5 tsp ground cinnamon;
- - 0.25 tsp ground ginger.
- Filling:
- - 400 g ricotta;
- - 1 tsp vanilla;
- - 2 tbsp. finely chopped sugar-coated ginger;
- - zest of one lemon;
- - 2 - 3 tbsp. liquid honey;
- - 400 g of any fresh berries.
Instructions
Step 1
Mix yeast with 2 tablespoons of warm, but not hot, water and half a teaspoon of sugar. Leave for a quarter of an hour in a warm place, covered with a towel to "bubble" the yeast. Sift the flour and salt mixture into a large bowl. Mix the rest of the water and the olive oil separately. Make a depression in the center, pour in a mixture of warm water with oil and yeast. Knead a dough that does not stick to your hands. Stir for 10 minutes, then roll into a ball, make a cross-shaped cut on top with a sharp knife and leave to come up, lightly greased with olive oil, for 1, 5 - 2 hours.
Step 2
Preheat the oven to the maximum (I have 250 degrees). Add spices to the dough that has come up, roll it out to the size of the baking sheet, leaving a stock on small sides, cover with a towel and leave it to come up again for about half an hour.
Step 3
For the filling, mix the ricotta with lemon zest and vanilla. Put on the base, lower the temperature in the oven to 230 degrees and send the future pizza there for 10 minutes. Cool slightly, put fresh berries on top, sprinkle with chopped ginger and pour over honey.
