The pizza with zucchini blossoms and stracchino is a white pizza, light and much more delicate compared to the traditional Roman version with mozzarella and anchovies. Made with a dough based on Manitoba flour and rye flour and with a rising time of about 8 hours.

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Difficulty: Easy
Cost: Economical
Rest time: 8 Hours
Preparation time: 10 Minutes
Portions: 25×35 baking tray
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

2/3 cup Manitoba flour
2/3 cup rye flour
1 tsp dried sourdough starter
1/4 cup water
1 pinch sugar
1 pinch salt
4 1/2 oz mozzarella
2 1/8 oz stracchino
zucchini blossoms (12/15 blossoms)

Tools

1 Stand Mixer
1 Baking Tray

Preparation of Pizza with Zucchini Blossoms and Stracchino

In the stand mixer bowl, pour the Manitoba flour, rye flour, and dried sourdough starter.
Give a quick stir to mix the flours and starter well, then add the sugar.
Start the mixer and slowly pour in almost all the water.
When the dough is nearly done, add the salt and the remaining water.
Knead until you get a homogeneous dough.
Leave the dough in the mixer bowl, cover with cling film, and let it rise for about 4 hours.
After the first four hours of rising, line a 25×35 baking tray with baking paper or grease with olive oil.
Pour the dough and spread it to cover the entire tray. If the dough sticks to your hands, grease them with a little oil.
Cover with cling film and let rise for another 4 hours.
Once the rising is complete, bake the pizza base at 392°F for 7/8 minutes.
Then remove it from the oven and top it first with sliced or cubed mozzarella, then place the zucchini blossoms, and finally, add dollops of stracchino.
Bake again for another 7/8 minutes or until the cheeses are well melted.
Once cooked, turn off the oven and let it rest for a couple of minutes with the door slightly open.
And voilà… now the pizza is ready to be served.