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    Pan-cooked pizza with tomato, basil and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T4 30 min + 14h

    Lactose free


    • 4 cups (500 g) all-purpose flour
    • ½ cup (150 g) Grana Padano
    • 1 cup (250 g) water
    • 1 cup (250 g) canned diced tomatoes
    • 1 tsp (5 g) fresh brewer’s yeast
    • 1 tsp (1 teaspoon) cane sugar
    • fresh basil
    • extra virgin olive oil
    • salt


    STEP 1

    Sift the flour and place in a large bowl. Make a well in the centre and add the crumbled brewer’s yeast, then the brown sugar and some water. Begin stirring with a fork, and gradually add the rest of the water.

    STEP 2

    When the yeast has dissolved, add the salt and begin kneading the mixture with your hands until the dough is soft and smooth.
    Make the dough into a ball, cover with cling film and leave to rise for at least 12 hours.

    STEP 3

    Once the dough has risen, knead again quickly and divide into four balls of the same weight, then leave to rise for another 2 hours.

    STEP 4

    Roll out one of the balls of dough on a floured worktop, first by hand and then with a rolling pin.
    Heat up a 20cm (8 inch) pan over a high heat, lay the dough in it and cook for about 5 minutes on each side.

    STEP 5

    Spread with a quarter of the diced tomatoes, add some of the Grana Padano Riserva shavings, dress with a drizzle of olive oil, season with salt, cover with a lid and continue cooking for a few more minutes.

    STEP 6

    When completely cooked, add a few basil leaves and serve immediately. Repeat the process with the other three balls of dough.