Pizza frittata - È sempre mezzogiorno - 05/05/2023

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Prepare the dough by mixing 250 g of flour tipo 00, 250 g of flour di tipo 2 buratto, 340 ml of water, 4 g of yeast, 5 g of malt powder, 11 g of salt, and 30 g of olive oil.

Let the dough rise in the refrigerator for 12 hours.

After refrigeration, let the dough rest at room temperature for 20 minutes.

Shape the dough into a focaccia and let it rise for another 45 minutes at room temperature.

Prepare the frittata topping by whisking together 4 eggs, 250 g of zucchini, 50 g of grated cheese, and season with salt, pepper, and fresh thyme.

Spread the frittata mixture over the risen dough.

Bake in a preheated oven at 240 °C for 8 minutes, then reduce the temperature to 200 °C and bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens