Pizza di farro con peperoni
gourmet
Preparation time
35 minutiDifficulty
MediaCooking time
15 minutiServings
2Pizza leggera e gustosa con farina di farro, peperoni arrostiti, pomodorini freschi, mozzarella filante e basilico profumato. Perfetta per una cena genuina e ricca di sapore. #pizza #farro #pizzafattaincasa #pizzavegetariana #peperoni #pomodorini #mozzarella #basilico #ricettelight #ricettegenuine #cibosano #cucinaitaliana
Ingredients
- Spelt flour300 undefined
- Bell pepper220 g
- Water200 ml
- Mozzarella200 undefined
- Cherry tomato200 undefined
- Extra virgin olive oil15 ml
- Fresh yeast10 undefined
- Fine salt5 undefined
- Basilto taste
- Black pepperto taste
- Granulated sugarto taste
Procedure
0. In a large bowl, dissolve the yeast and sugar in warm water. Gradually add the spelt flour, stirring with a wooden spoon. When the dough begins to come together, add the salt and oil. Transfer it to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Shape it into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for at least 6 hours (preferably 8), until doubled in size. If you prefer, you can also let it rise in the refrigerator for 18-24 hours and then bring it back to room temperature for 2 hours before using it.
1. Wash the bell pepper, slice it thinly, and sauté it in a pan with a drizzle of oil for 5-7 minutes, until it begins to soften. Season with salt and pepper. Wash the cherry tomatoes and cut them in half. Dice the mozzarella and drain it well in a colander to prevent it from soaking the pizza while baking.
2. Preheat the oven to its highest temperature (250°C), preferably with a baking stone. Divide the dough into two parts, roll them out on a floured surface into a circle, and transfer them to parchment paper. Arrange the cherry tomatoes, peppers, a drizzle of oil, and a pinch of salt on top. Bake in the lower third of the oven for 6-8 minutes, then add the mozzarella and continue baking for another 4-5 minutes, until the edges are golden brown and the mozzarella has melted.
3. Once baked, add the hand-torn fresh basil leaves and a final drizzle of extra virgin olive oil.
4. Spelt flour gives the pizza a rustic yet light texture, with a nutty flavor that pairs perfectly with the sweetness of the peppers, the acidity of the cherry tomatoes, and the creaminess of the mozzarella. The raw basil adds a fresh, aromatic touch that elevates every bite.
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Creation date May 05, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.