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Pizza covered with provola and zucchini

Difficulty Easy – Preparation 40 minutes – Cooking 30 minutes
Ingredients for 4 people
For the dough: 280 g of 00 flour 20 g of whole wheat flour About 150 g of water | 10 g of brewer’s yeast | A teaspoon of oil | A teaspoon of honey | A teaspoon of finely chopped rosemary | 50 g of grated provola
For the filling: 3 eggs | 3 courgettes | Marjoram to taste | 100 g of provola | Extra virgin olive oil | Salt

1. We dip the chopped rosemary in the oil and let it steep for 24 hours.

2. We sift the flours and put them in a food processor with water, yeast and honey. We activate the mixer and, halfway through processing, add the salt and the oil flavored with the filtered rosemary. Finally, we enrich with provola.

3. Take the dough out of the robot, work it for another minute on the pastry board, then let it rise in a cool place protected from currents.

4. After about an hour, let’s take it up and divide it in half.

5. Wash the courgettes carefully and cut them into rings, then put them in a bowl. We combine the eggs, some marjoram leaves and the provola previously cut into cubes.

6. Roll out the dough into two equal disks. With the first one we line a previously greased pan, then pour the mixture of courgettes and eggs. We cover with the second disk.

7. Close the edges well and brush with a little oil.

8. Bake at 200 degrees for 30 minutes.

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