Soft Pizza with Chestnut Flour

If I had to invent a modern pizza, I would definitely play on alternative flours! So I thought of chestnut flour, the main ingredient of the pizza that I am about to offer you. However, considering the high caloric value of chestnut flour, I thought of mixing a part of this flour with Manitoba: in this way, we could thus get a soft chestnut pizza.

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Identity Card of the Recipe

• 190 KCal Calories per serving

• Ingrediants

  For the dough

  • 12 g of brewer's yeast
  • 20 g of sugar
  • 14 g of salt
  • 3 tablespoons of extra virgin olive oil
  • 300 g of Manitoba flour
  • 300 g of chestnut flour
  • About 380 ml of water

  For the filling

  • 100 g of smoked cheese
  • 1 sprig of parsley
  • 150 g of tomato puree
  • 100 g of mozzarella
  • Ready product: 150 g of champignon or chiodini or pioppini mushrooms

  Materials Needed

  • Bowl
  • Pastry board
  • Scale weighs food
  • Baking plate
  • Baking paper
  • Sharp knife or cheese cutter

  Preparation

  1. In a large bowl, sift the Manitoba flour and chestnut flour. Mix the flours and add the sugar.

  Curiosity
  Why add sugar?
  The sugar, in addition to promoting leavening, contrasts the slightly bitter taste of chestnut flour to obtain a dough with a very particular flavor.

  2. Dissolve the brewer's yeast in half a glass of warm water (about 100 ml). Make a groove in the center of the flours, then pour in the dissolved yeast.
  3. Leave everything to rest for about 15 minutes, until the yeast has swollen.
  4. At this point, add the remaining ingredients, that is the water (about 280 ml), 2 tablespoons of oil and the salt.
  5. Knead the dough well with your hands to obtain a smooth and homogeneous mixture. If necessary, add a little more flour.
  6. Line a plate with baking paper.
  7. Roll out the dough with your hands, directly on the oven plate. If the dough is difficult to spread, it is advisable to pour a tablespoon of oil on your hands to facilitate the operation.
  8. Leave the pizza dough to rest in a warm and humid place. To help it rise, it is advisable to leave the plate to rest in the oven that is turned off but warm.
  9. When the dough is swollen, proceed with the filling. Spread a thin layer of tomato sauce over the entire surface of the pizza. Immediately put the pizza base in the oven at 180 ° C and bake for 15 minutes.
  10. After 15 minutes, remove the pizza from the oven and fill with the remaining ingredients, i.e. mozzarella, smoked cheese and sautéed mushrooms. Bake quickly and finish cooking for another 15 minutes.
  11. Remove the pizza from the oven and finish with chopped parsley. Serve hot.

  Alice's comment - PersonalCooker

  The chestnut pizza is certainly an avant-garde, unusual pizza with a pleasantly sweet taste. In short, a pizza to try at all costs!

  Nutritional values ​​and Health Comment on the recipe

  The Soft Pizza with Chestnut Flour is an alternative to traditional pizza. It has a moderate energy intake but the values ​​shown on the side do not take into account dehydration during cooking. The intake of lipids is moderate and that of proteins seems slightly higher. The carbohydrate content is predominant and determines most of the energy content of the food. The Soft Pizza with Chestnut Flour is a food not very suitable for the diet of the type 2 diabetic. The average portion of the food (considered as a single dish) is about 300g (570kcal).