Pizza on black bread crust

Name: Pizza on black bread crust - Zoe L.
Ingredients: approx. 300 g black flour; overnight soaked wheat grains. approx. 20 g salt to taste; 1 packet of yeast; 2 eggs; 200 ml lukewarm water; 3 tablespoons of oil; a little sugar; 3; 4 tablespoons of tomato paste; approx. 100 g olives; 150 g grated cheese; 5 slices of sliced cheese; dried oregano; dried basil.

Pasta/Pizza - Pizza on black bread crust by Zoe L. - Recipia

I have made pizza on a black bread crust a few times, especially when I wanted something quicker and wanted to use what I already had at home. The crust turns out denser than a classic one, but with the hydrated wheat grains, it adds an interesting texture. I find it suitable for ordinary evenings without complicating myself too much with traditional pizza dough. Quick Info Total time: about 1 hour Preparation time (including proofing the starter): 20-25 minutes Baking time: 20-25 minutes Servings: 2-3 Difficulty: easy to medium Type: quick pizza on black bread crust Ingredients 300 g black flour 20 g hydrated wheat grains soaked overnight Salt to taste 1 packet dry yeast A little sugar 2 eggs 200 ml warm water 3 tablespoons oil 3-4 tablespoons tomato paste 100 g black olives (pitted) 5 slices cheese 150 g grated cheese (half used at the beginning, half at the end) Dried oregano Dried basil Preparation method 1. Mix the yeast with a little salt and a pinch of sugar until it becomes fluid. Add a little warm water and a tablespoon of flour, then mix and let it rise for about 5-10 minutes until it starts to bubble. 2. In a large bowl, put the flour and make a well in the middle. Pour in the starter, add the hydrated wheat grains and the eggs. 3. Mix everything and start gradually adding the rest of the warm water until you incorporate all the flour. Finally, add about 3 tablespoons of oil and knead until the dough becomes elastic and no longer sticks to your hands. You don’t need to knead too much. 4. Spread the dough directly in the tray, with oiled hands, to achieve an even thickness. You can use baking paper if you want to make it easier to remove the pizza. 5. Spread the surface of the crust with tomato paste, spreading it evenly. 6. Place the cheese slices here and there, then sprinkle about half of the grated cheese. 7. Arrange the olives here and there, according to preference. 8. Sprinkle dried oregano and basil on top, enough to lightly cover the surface. 9. Place the tray in the preheated oven at 175°C, on the middle rack, for about 20 minutes. The crust should bake, and the cheese should melt and be slightly browned. 10. Remove the tray, sprinkle the remaining grated cheese, turn off the oven, and leave the pizza in the oven for a few more minutes, with the door closed, just to melt the last layer of cheese. 11. Cut the pizza while it’s still warm. It tastes good both hot and at room temperature. Why I make this recipe often I prepare it mainly because it doesn’t involve long proofing times or complicated techniques. The black bread dough is more filling and fits well when you want to use soaked wheat grains. The toppings can vary, so it easily adapts to what you have in the fridge. Tips and variations Tips If the crust seems too dense, you can add another 20-30 ml of water, but don’t overdo it. Use oiled hands to spread the dough more easily in the tray. If you have older wheat grains, you can boil them for 5 minutes after soaking, then drain them and use them in the dough. Substitutions The cheese can be replaced with semi-hard cheese or grated mozzarella. You can use any type of olives, not just black, or omit them if you don’t prefer them. For a more intense flavor, the tomato paste can be mixed beforehand with a little crushed garlic. Variations You can add thinly sliced red onion or a few slices of bell pepper for an extra layer of flavor. If you want a lighter version, reduce the amount of cheese. You can sprinkle seeds (flax, pumpkin, sesame) on top of the crust before baking for extra texture. Serving ideas It pairs well with a simple tomato salad or leafy greens. It works as a warm snack but also as a packed lunch the next day. It can be cut into small pieces and served as an appetizer at informal meals. Frequently asked questions 1. Do I really need hydrated wheat grains? The traditional recipe includes them for texture. If you don’t have them, you can omit them, but the pizza will be a bit less dense. 2. Can I make the dough only with white flour? The crust will be softer and airier, but it won’t have the slightly rustic taste given by the black flour. It works, though. 3. Can I make pizza without eggs? Yes, but the dough will be less bound and may turn out a bit drier. 4. Can I use fresh yeast? Yes, the equivalent of a packet of dry yeast is about 20 g of fresh yeast. The mixing process remains the same. 5. Can it be made a day in advance? It can be kept, but the crust may harden slightly. Fresh is better, but it reheats well in the oven. Nutritional values Approximately, per serving (out of 3): Calories: 450-500 kcal Proteins: 20-22 g Carbohydrates: 50-55 g Fats: 18-20 g These are approximate values, depending on how much cheese and oil you actually use. The black bread crust has more fiber than the white one, and the addition of wheat grains increases the protein and fiber intake. Storage and reheating Black bread pizza can be stored for 1-2 days in the fridge, in a closed box. The crust will become slightly harder after cooling. For reheating, the best way is in the oven, 5-7 minutes at 160°C, covered with aluminum foil if you don’t want the surface to dry out. I do not recommend keeping it for more than two days.

Pizza on black bread crust

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