PIZZA ALLE VERDURE “FIORI DI MAGGIO” | ricetta con Pasta Madre Ruggeri | da “Ricette all'Italiana”

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: commercial yeast

Whole grain starter adds nutrition, while commercial yeast speeds up the process.

fresh basil

🥗Healthier: dried basil

💰Cheaper: other herbs

Dried basil is more shelf-stable, and other herbs can provide unique flavors.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is budget-friendly.

all-purpose flour

🥗Healthier: spelt flour

💰Cheaper: bread flour

Spelt flour is more nutritious, while bread flour can enhance texture.

Prepare the pizza dough by mixing 500 g of flour, 325 g of water, 15 g of salt, 20 g of olive oil, and 50 g of dried sourdough starter.

Allow the dough to rise for 2 hours.

Slice the zucchini, pepper, and eggplant for the filling.

Chop the onion and prepare the mozzarella, grated cheese, and basil.

Spread the dough and layer with the vegetables, mozzarella, and cheese.

Bake the pizza until golden and cooked through.

Cooking Techniques

Spice Level:

Dietary

Allergens