Ingredients:
Massa:
- 1 and 1/3 cup rice flour
- 1 teaspoon salt
- 1 tablespoon flaxseed flour
- 1 teaspoon (coffee) of turmeric
- 10g of biological yeast
- Warm water
Sauce:
- 3 Italian tomatoes
- 2 bay leaves
- 2 heads of garlic
- 1/4 of chopped onion
- 200 ml of water
- Black pepper to taste
- nutmeg to taste
- parsley to taste
- salt to taste
- Oil
Filling:
- 1 whole broccoli, chopped (cooked with salt)
- 8 cherry tomatoes
- 1 bunch of escarole (leaves only)
- 200g shredded white cheese
Preparation mode:
Put all the dry ingredients for the dough in a bowl and mix, then add one or two tablespoons of water, the amount of water varies depending on the brand of each flour, so add it little by little and knead the dough. When it is well kneaded, make a single ball with the dough and leave it resting in the oven off.
For the sauce, place the onion with a drizzle of olive oil in a pan, when it is lightening, add the garlic, let it brown and add the peeled and seedless tomatoes, the bay leaves and the water, leave until reduced and season with salt , pepper and nutmeg to taste. Reserve.
In a form of pizza greased with olive oil, open the dough and make holes, put it in the oven between 7 and 10 minutes to pre-bake. Remove from the oven and distribute the sauce over the pasta, then the broccoli, cherry tomatoes, endive and pieces of white cheese, return to the oven for another 10 minutes and serve.
