800 g all-purpose flour 500 ml water 200 g Grana Padano PDO 150 g grapes 50 g shelled walnuts 5 g brewer’s yeast extra virgin olive oil salt pepper
Dissolve the brewer’s yeast in room-temperature water, using a fork to help it along. Sift the flour and place it in a large bowl. Pour in the water a little at a time and start kneading with your hands.
Add salt and a drizzle of extra virgin olive oil and continue kneading until you have a soft, smooth, evenly combined dough. Cover the ball of dough and set it aside to rest and rise for at least an hour.
Transfer the dough to a lightly floured work surface, divide it 4 equal parts and roll out round pizza bases using a rolling pin. Bake the pizzas in a preheated oven at 200°C for 20-25 minutes.
Dress the “white pizzas” with shavings of Grana Padano, halved grapes, walnuts, a drizzle of extra virgin olive oil, salt and pepper, and serve while still warm.