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Pizza with tomato confit dough
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
6 servings
Katy
@katy24- Ingredients
- Recipe
- Water1 cup
- Oat flakes1 cup
- Potato Starch1/2 cup
- Sweet peas2 tablespoon
- Olive oil1 tablespoon
- Chemical Yeast1 tablespoon
- Sugar1 teaspoon
- Salt1/2 teaspoon
- Xanthan Gum (optional)1/2 teaspoon
- Egg1 unit(s)
- Garlic, sliced (for tomato confit) to taste
- Olive oil (for tomato confit)50 ml
- Tomatoes200 g
- Thyme to taste
- Salt (for tomato confit) to taste
- Syrian pepper (for tomato confit) to taste
- Mozzarella200 g
- Corn to taste
- Cut the tomatoes in half and place in a refractory, add salt, sliced garlic and herbs to taste; like thyme, rosemary, I use thyme. Drizzle with olive oil and bake at 200° for 20 minutes or until the tomatoes are falling apart.Reserve.
- Beat all the ingredients in the blender, until a homogeneous mass. In a pizza shape greased with olive oil, take it to the oven at 180°, for approximately 25 minutes or until the dough is cooked. Remove from the oven.
- Assemble the pizza on a baking sheet greased with olive oil, first put a sauce of your choice (I use homemade tomato), cover the entire base with grated mozzarella, spread the tomato confit on top and add corn, basil or thyme leaves. Bake in the oven until the cheese melts.
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