Today a fusion experiment between two giants of the kitchen: pizza and piadina. We will prepare the classic pizza dough, and then cook it in a pan as if it were a kind of flatbread with a filling of tomato and mozzarella.
Video of the Recipe
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Identity Card of the Recipe
- 250 KCal Calories per serving
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Ingrediants
For 1 piadizza
- 100 g of Manitoba flour
- 2 tablespoons of extra virgin olive oil
- 4 g of salt
- 1 g of dried brewer's yeast
- 5 g of brown sugar
- 80 ml of water
- 50 g of spelled flour
For the filling
- 80 g of mozzarella
- 20 g of tomato puree
- 1 teaspoon of oregano
Materials Needed
- Bowl
- Scale weighs food
- Pan with lid
- Cut
Preparation
- In a bowl, sift the Manitoba flour with the spelled flour, add the dry yeast, a teaspoon of brown sugar and mix with warm water and extra virgin olive oil; as a last ingredient, add the salt, and continue to work the dough for at least 5 minutes, until the mixture is extremely smooth.
Some alternative ideas
As an alternative to spelled flour, you can use whole wheat flour, oatmeal or rye flour. For all preparations, however, it is advisable to use a certain amount of Manitoba flour, that is a strong flour capable of forming a lot of gluten in contact with liquids, an indispensable feature to obtain a soft and fluffy dough.
As an alternative to dry yeast, it is possible to use 3 g of fresh brewer's yeast or mother yeast in doses equal to 30% of the weight of the flour.- Place the ball of dough in a bowl, cover with cling film and let it rest for a couple of hours.
- Take the dough, place it on the pastry board and open it with your hands, helping yourself to spread the dough with your fingertips until you get a fairly regular disc. The use of a rolling pin is not recommended.
- Heat a non-stick pan with a diameter of 28 cm: when it is hot, cook the disc of pasta, maintaining a cheerful flame for the first two minutes, covering the pan with the lid. Turn the disc of dough with a spatula and cook for another 2 minutes. The cooking method mirrors that of the piadina.
- When the pasta disc is cooked. Fill it in half with ingredients of your choice (eg tomato, oregano and mozzarella) and close half-length. Lower the heat, cover with the lid and finish cooking for another 3-4 minutes. Remove the piadizza from the heat and serve immediately.
The idea without stuffing
The piadizza can be served without filling: in this way, it can be filled, at the moment, by the diner who can choose the ingredients he prefers.Alice's comment - PersonalCooker
Call it piadizza or pizzadina if you prefer: in whatever way you decide to name this bizarre recipe, I'm sure you will get the happiness of the guests as a reward. Piadizza will win your heart!Nutritional values and Health Comment on the recipe
Piadizza is a recipe that belongs to the group of single dishes / foods based on bread or the like.
It has an average energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides with a low biological value.
Fiber is present in excellent quantities and cholesterol is irrelevant.
The Stuffed Pizza in Pan is suitable for most diets, including those intended for clinical nutrition for overweight, hyperglycemia, hypertriglyceridemia and hypercholesterolemia.
Contains gluten and should be excluded from the diet against celiac disease; containing lactose it should be avoided from the diet against intolerance to this sugar typical of dairy products.
The abundance of fiber could increase intestinal peristalsis.
Piadizza is accepted by the lacto ovo vegetarian philosophy (as long as the mozzarella used does not contain animal rennet) but not by the vegan one.
The average portion as a single dish is 150-200g (about 375-500kcal).
