Fava bean pizza genuine recipe is as thin as a flatbread. The idea came to me because as a child, I loved eating fresh fava beans with bread, which reminded me of those pleasant sensations of the past. I don’t know if people still do it today, but I would love to invite those who haven’t tried it yet to discover the traditions of our southern Italy. Our grandparents passed down the pleasure of eating fresh fava beans. Despite poverty, eating bread and fava beans, they lived well. And if instead of bread, they had also eaten pizza? I say maybe they did. Even better, right? 🙂
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Cooking time: 5 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 12 oz Fava Beans (Fresh)
- 5.5 cups Flour
- 0.88 oz Fresh Brewer's Yeast
- 2.1 cups Water
- 1 tsp Fine Salt
- 1 tbsp Extra Virgin Olive Oil
- to taste Black Pepper (Ground)
Tools
- Container Tupperware for Pizza
Preparation
Shell the fresh fava beans and blanch for 7 minutes in salted water. Season the drained fava beans with salt and pepper in a pan with extra virgin olive oil for two/three minutes.
Then prepare the dough: Pour the flour, salt, and oil into the food processor bowl and knead the ingredients with the lukewarm water where the brewer’s yeast has been dissolved. Remove the resulting firm dough and continue working it in the pizza container.
Close with the lid and wait for the dough to double, about an hour and a half. Divide the risen dough into four loaves and let rest for about fifteen minutes.
Roll out the bases with the rolling pin and cook on the kitchen stove with moderate heat, like cooking a focaccia first on one side and then the other, in total about 4/5 minutes.
Finally, place the fava beans on one half of the base, fold in half and heat for a few more seconds. Fava bean pizza is a genuine and tasty recipe to try in the spring season.
Fava Bean Pizza
Tip for fava bean pizza:
Preferably use fresh fava beans and not frozen ones.
Freezing fava beans during their abundant season is also a good idea to have them ready at the right time.
Come also to peek on Pinterest of The Chef Who Recovers
