Piadizza Margaritha – Little Sister Of Pizza with Light Batter
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 200 g corn flour
- 200 g wheat flour
- 220 ml water
- 1 pinch (s) salt
- olive oil
For covering:
- 1 can tomato (s), peeled
- salt and pepper
- sugar
- 2 sprigs rosemary
- 2 scoops buffalo mozzarella
- 1 handful basil
- Oil for the pan
Print Recipe
Pin Recipe Instructions
- Knead the corn flour, wheat flour, water, salt and a good dash of olive oil into a dough and shape the dough into a ball. Wrap it in cling film and let it rest in the refrigerator for about an hour. (You can also use the same dough to make corn flatbreads for burritos or a quesadilla.)
- In the meantime, preheat the oven to 260 degrees and prepare the sauce for the piadizza. To do this, season the peeled tomatoes with sugar, salt and pepper and puree with rosemary.
- Take the dough out of the fridge, knead it and divide it into smaller portions. Roll them out one by one and place one at a time in a hot pan with oil. Bake brown on both sides for about 3 to 4 minutes.
- Take the dough out of the pan and cover with tomato sauce and pieces of mozzarella. Now slide onto a preheated baking sheet. Fabio`s tip: turn your baking sheet over so that you can get your pizza back off the sheet afterwards. Bake the piadizza in the oven at 260 degrees for five minutes.
- Garnish the piadizza with strips of basil before serving.
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