This homemade pizza with trevisana amazes with its rich and full-bodied taste . Stuffed with radicchio trevigiano and capocollo, it has a crunchy and appetizing base , prepared with the preparation for Pizza ai Grani Antichi Ruggeri . It is a complete preparation, because it already contains all the ingredients: just add water and oil to the dough!
Ingredients for pizza dough
- 500 g Ruggeri Ancient Grains Pizza Mix
- 25 ml extra virgin olive oil
- 250 ml of warm water
- 1 teaspoon salt
Pizza filling ingredients
- 1 Tropea onion
- 1 bunch of Treviso radicchio
- 100 g of mozzarella fiordilatte
- 80 g of smoked scamorza
- 50 g of sliced capocollo
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- qb extra virgin olive oil
- salt to taste
Procedure for pizza with trevisana
Pour the ancient grain pizza mix into a bowl, create a well and add the yeast found in the Magic Pocket of the package (which separates it from the other ingredients to preserve its characteristics).
Add the warm water and knead for 5 minutes. Add the salt and oil. Continue kneading until the mixture is smooth and homogeneous. Form a loaf and place it in an oiled bowl, cover with cling film and let the dough rest for 60 minutes, in a warm place (for example in a switched off oven).
After the first rising time, grease a round pan with oil and roll out the dough. Put it back in the oven for another 90 minutes.
Then we move on to preparing the filling. We cut the onion into slices and do the same with the radicchio. In a pan with oil, we let them both brown. Once they are wilted, we add the brown sugar and blend with the balsamic vinegar. We let them cook until they become caramelized.
Union of the filling with the base
Turn the oven on to 220°, emulsify the pizza with oil and water, bake for 15 minutes. Once checked for doneness, remove from the oven, add the mozzarella, scamorza, onion and caramelized trevisana. Put back in the oven for another 10 minutes, once out of the oven add the capocollo slices.
Recipe by Ketty Cucino Oggi: https://www.kettycucinooggi.com/
