So hungry???
The answer is: focaccia! and the stuffed one, very very stuffed!
How many specialties can be prepared with pizza dough? So many! and one of these is stuffed focaccia (or stuffed pizza).
Soft dough inside and slightly crunchy on the bottom. In the middle? Stracchino cheese lava and the strong flavor of stewed chicory.
In Naples they would say: “nu babbà!”
SERVES 4 people
READY IN 3h 30′
INGREDIENTS:
1 lb all-purpose flour
½ oz salt
1 cup warm water
½ oz brewer’s yeast dissolved into 2 tablespoons warm water
2 tablespoons extra virgin olive oil
1 ball chicory
1 teaspoon chopped onion
2 tablespoons extra virgin olive oil
¼ glass red wine
½ glass hot water
Salt to taste
all-purpose flour to taste (for the pastry board)
oil to taste (for the baking tin)
1 tablespoon extra virgin olive oil
1 mozzarella
8,8 oz fresh cheese (I used “stracchino”)
3 tablespoons Parmigano cheese
STEP 1: MAKE THE DOUGH
In a bowl, place the flour, the salt and ¾ cup warm water. Mix with a fork. Add the brewer’s yeast dissolved into 2 tablespoons warm water, the oil and the remaining water until you get a wet mixture. Put some flour on the pastry board. Then place the mixture in the centre and knead it quickly by hand (just for 5 seconds!!). Cover the dough with a kitchen rag and let it rise for 3 hours.
STEP 2: COOK THE CHICORY
Thinly slice the chicory.
Sautè the onion in oil in a non-stick pan. Add the chicory and sauté for a minute. Add the wine and let it evaporate over high heat.
Add hot water and a pinch of salt, cook for 5 minutes then turn the heat off.
STEP 3: STUFF THE PIZZA
Divide the pizza dough into two pieces
and roll them out.
Place the first piece in a oiled baking tin
then sprinkle with oil and add sliced mozzarella.
Cover with ¾ of cooked chicory and stracchino cheese and then
the second layer of dough.
Press the edges with your fingers.
STEP 4: COOK
Cover with the remaining chicory and stracchino and sprinkle with Parmigiano cheese.
Cook it in preheated oven at 250°C for 20 -25 minutes.
#getBready & enjoy your meal
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