The chicory stuffed pizza is a savory pie very good, at least in my opinion and for how it was appreciated at my table when I proposed it.
In this period, these kinds of recipes are a lifesaver for me, as my husband works away from home, and while traveling, I try to let him bring something simple to eat and reheat away from home.
You can also make a larger quantity, portion it, and freeze it for later… it will be useful!!!
It requires rising, so you need to take some time, but I’m sure the result will reward you!
The pizza in the photo is not very large, but with the doses I have given you, you will get a medium-sized stuffed pizza.
Follow my chicory stuffed pizza recipe, and you’ll see you’ll like it… I await your comments, and enjoy your meal!!!
Approximately 2000 Kcal total
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Chicory Stuffed Pizza
- 7 oz Warm water
- 1 1/2 packet Dry yeast
- 1 tsp Salt
- 2 tbsps Sunflower oil
- 12 oz Flour "0"
- 3.5 oz Mozzarella
- 2.2 lbs Chicory (boiled weight)
- 2 cloves Garlic
- to taste Salt
- 1 tbsp Extra virgin olive oil
- to taste Chili pepper
- 3.5 oz Hungarian salami
- 1 Egg yolk
- 1 Drop of water
Tools
- 1 Baking tray Baking tray
Preparation of the Chicory Stuffed Pizza
Prepare the dough by combining the lukewarm water, the yeast, and dissolve it, add some “0” flour, stir, add the salt and sunflower oil, continue stirring adding the necessary flour to form a homogeneous and elastic dough.
Continue working on a work surface adding the necessary flour.
Let it rise for 1 and a half hours or until doubled.
After the time has elapsed, flour the work surface and transfer the dough, work it to give it a homogeneous shape, let it rise again for at least 30 minutes.
Meanwhile, put a garlic clove and a tablespoon of extra virgin olive oil in a non-stick pan, fry and then add the previously cleaned and boiled chicory, cook adding salt and chili pepper to taste for about 10 minutes.
After the time has elapsed, take a baking tray that we will grease, roll out a sheet much larger than the tray and place it on top, letting the dough overflow at the edges.
On the base of our pizza, put some crumbled mozzarella, then the slices of salami, add some crumbled mozzarella in the vegetables, then add the 2 tablespoons of tomato passed through the tomato press and mix, then pour everything over the salami.
The remaining mozzarella will be added on the vegetables to
then close the pizza with the edges protruding from the sides and cut off what is superfluous.
Brush the surface of our pizza with an egg yolk beaten with a drop of water.
Bake in a preheated oven at 464°F for about 15-20 minutes.
