Herbs pizza
Italian
Drain and squeeze the cooked greens before mixing them with ricotta. Excess water from the greens can soak the dough, especially where the filling is thickest.
- Servings (recipe yield)
- 4 servings
- Prep time
- 20 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 350 g flour (0 or 00)
- 25 g butter
- 15 g brewer's yeast
- extra-virgin olive oil or lard
- 500 g boiled herbs (e.g. spinach, chicory, ribwort)
- 250 g ricotta
- pepper (optional)
- nutmeg (optional)
Instructions
- Carefully dry the herbs and cut them finely.
- Mix them with ricotta, salt, pepper and nutmeg.
- Knead flour with warm water and a little salt, and oil or lard.
- Add softened butter and yeast and knead a soft dough.
- Divide the dough in two parts and roll out each of them to a thickness of about 1 cm.
- Place the first disc on baking paper in a baking tray. Cover it with the stuffing, leaving about 1.5 cm free surface all around.
- Cover with the other disc and stick them together all over the border. If it's difficult, you may wet it wit a few drops of water.
- Cover with a cloth and let it rise.
- Pierce gently all over the top layer with a fork.
- Preheat the oven to 180 °C.
- Place the pie in the oven and cook for 30 minutes.
Source: Public Domain Recipes · pestanzul · Recipe source · Public-domain source license