White pizza with wine-flavoured radicchio and flakes of Trentingrana
- 500g type-0 flour
- 8g brewer's yeast
- 250ml water
- 25ml extra virgin olive oil
- ½ teaspoon salt
- 1 mozzarella
- 1 round red radicchio
- ½ glass of red wine
- extra virgin olive oil
- flakes of Trentingrana
In a bowl, mix the flour with the brewer's yeast (dissolved in a small cup of water taken from the total). Add the salt and the oil and knead until smooth and springy. Transfer to a lightly greased bowl, cover with cling film and leave to rise for 2 hours.
Roll out the pizza dough in a greased baking dish and let it prove for 30 minutes.
Meanwhile, prepare the radicchio.
Wash it, cut it into strips and quickly sauté it in a pan with 2 tablespoons of extra virgin olive oil. Salt to taste, add the wine and leave to cook on low heat, with the lid on, for 20 minutes. Set aside.
Turn on the oven at 220°C and once it is hot, bake the pizza for 15 minutes.
Add the diced mozzarella and cook until melted, about 8 minutes.
Take the pizza out of the oven, cut it into slices and serve it with radicchio in wine and flakes of Trentingrana.