Vicenza Flatbread: I don’t know why it’s called that, maybe because there’s radicchio grown in Veneto, but the topping of this flatbread is incredibly tasty and flavorful, and the dough, which is thin and crispy, is just delightful! Actually, the Vicenza flatbread was supposed to be a pizza, and the idea for the ingredients to use comes from a pizzeria menu, but I wanted pizza and had little time. And so, the Vicenza flatbread was born, which doesn’t need to rise and is ready in minutes. It’s delicious both as a single dish for dinner and for an aperitif with friends. Let’s go to the kitchen to prepare the Vicenza flatbread!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tablespoon extra virgin olive oil
- 0.1 oz salt
- 7 oz tomato pulp
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 head early radicchio
- 1.75 oz smoked provolone slices
- 4 slices lard
- to taste semolina flour
Tools
- 1 Bowl
- 1 KitchenAid Artisan Mixer
- 1 Pan
- 1 Rolling Pin
- 2 Reusable Parchment Paper Sheets
Steps
In the bowl of the stand mixer, but you can also knead by hand, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until you get a nice smooth and homogeneous dough ball. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
Wash the radicchio and cut it into pieces. Let it wilt in a pan with a tablespoon of oil and a pinch of salt. In a bowl, season the tomato with oil and salt.
Divide the dough ball into two equal parts. Sprinkle the work surface with semolina flour and roll out each dough ball into a thin sheet using the rolling pin. Transfer the sheet to a baking tray lined with parchment paper, top with the tomato in a thin layer, add the radicchio, smoked provolone, and lard. Bake in a preheated oven at 410°F for 12 minutes.
