Kamut Flour Pizza

Today in the kitchen of My-personaltrainer the menu includes a delicious soft pizza stuffed with corn, sautéed mushrooms and fresh ricotta, and I have decided to share the recipe with you. The novelty is not so much in the filling, but rather in the dough: in fact we will prepare the pizza only with kamut flour and you will feel that softness! Ready? Then let's go immediately to knead!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 160 KCal Calories per serving

• Ingrediants

  For the dough

  • 250 g of kamut flour
  • 170 ml of water
  • 2 tablespoons (20 ml) of extra virgin olive oil
  • 4 g of dried brewer's yeast
  • 5 g of sugar
  • 7 g of salt

  For the dressing

  • 150 g of tomato puree
  • 150 g of mozzarella
  • 50 g of corn
  • 150 of champignon or chiodini or pioppini mushrooms
  • 100 g of fresh ricotta

  Materials Needed

  • Pastry board
  • Bowl
  • Transparent film
  • Latex gloves (optional)
  • Refractory stone plate and shovel or rectangular baking pan

  Preparation

  1. Prepare the pizza dough: in a bowl pour the kamut flour, the dried brewer's yeast and the sugar, then mix well. Add the salt, oil and enough water to obtain a homogeneous mixture.

  Alternatives to dry yeast
  It is possible to replace the 4 g of dried brewer's yeast with 12 g of fresh brewer's yeast: in the latter case, however, it will be necessary to dissolve the brewer's yeast in water sweetened with 1 teaspoon of sugar before adding it to the other ingredients.

  2. Leave the dough obtained in the bowl to rise for 2 hours in a warm environment, taking care to cover the surface with the film to avoid drafts.
  3. After 2 hours (or when the dough has doubled in volume), roll out the dough with your hands (not with a rolling pin!) On a generously floured pastry board. Turn on the oven at maximum temperature (230-250 ° C) with the refractory stone plate.
  4. Slide the special pizza peel under the dough: spread a thin layer of tomato sauce on the dough and fill as desired with mozzarella for pizza, corn, sautéed mushrooms and fresh ricotta.
  5. When the oven has reached the right temperature, gently slide the pizza from the shovel to the refractory stone plate. Close the oven door and bake at 250 ° C for 8-10 minutes.

  Please note: cooking alternatives
  In this recipe we have suggested cooking on the refractory stone plate. Anyone who wishes can still use the classic oven cooking method: in this case, roll out the dough on a sheet of parchment paper and place it on a classic rectangular plate. Bake the stuffed pizza for 20 minutes at 200 ° C.

  6. Remove the pizza with the help of the shovel and serve immediately.

  Alice's comment - PersonalCooker

  Tell me: is this Kamut pizza inviting or not? Of course, you can also prepare it with simple white flour or with Manitoba, but the advice I can give you is to have fun in the kitchen using different flours and to appreciate the flavor.

  If you lack the yeast in the kitchen you can prepare the Irish Soda Pizza.

  Nutritional values ​​and Health Comment on the recipe

  Kamut Flour Pizza is a single dish with a high content of complex carbohydrates; it contains a modest amount of protein and a low intake of energy lipids. Cholesterol is almost irrelevant and the fibers are within the average of pizzas stuffed with vegetable ingredients. NB. The translation does NOT take into account the dehydration that occurs during cooking, therefore it is reasonable to assume that at the end of the heat treatment the Pizza with Kamut Flour may contain a few more calories than reported.