Recipe for the sudden pizza…
Well, it’s not really sudden… The surprise is… When you serve it upside down in its pan.
I like this definition. Because you don’t expect a pizza when it comes out of the oven! But a cake, or a focaccia…
Simple to make and absolutely delicious!
I copied Bonci’s recipe, a fantastic idea of his, using my method of dough and fermentation.
I then tried using this method with other toppings, the result is optimal.
A rustic pizza, a surprise to bring to the table, which can also be made in single portions in the wood-fired oven, with a crispy filling that roasts the artichokes well with the heat, creating a crispy and tasty crust… Top result
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 723.31 (Kcal)
- Carbohydrates 102.33 (g) of which sugars 3.49 (g)
- Proteins 34.70 (g)
- Fat 22.46 (g) of which saturated 9.79 (g)of which unsaturated 8.95 (g)
- Fibers 11.09 (g)
- Sodium 3,242.59 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 1 tsp nutritional yeast (Fresh brewer's yeast)
- 2 tsp salt
- 7 oz lean bacon
- 1.1 lbs artichokes
- 3.5 oz Pecorino cheese
Tools
To prepare the sudden pizza, you will need a container with a lid to let the dough rest in the fridge,
a pastry board to roll out the dough, a sharp knife to cut the artichokes, a round or square baking pan to spread the dough. If you want to renew or buy a new tool, I recommend checking the link below
- Bowls
Steps
After the dough has risen…
-
Pour the flour into the bowl, dissolve the yeast in the water, which you’ll then pour into the flour; mix well and let rest for about an hour covered with a cloth or lid… Take the dough again, salt it and give it another turn; cover and let it rest in the fridge until the next day.
Remove from the fridge and roll out on the pastry board until you get a thickness of a few millimeters
Grease a baking pan and arrange the artichokes…
Then the lean bacon
Cover with a first sheet of dough, and arrange the Pecorino cheese
Close with another sheet of dough…
Bake at 428°F until fully cooked
You will get a pizza filled with goodness! Crunchy and delicious… Finish with a grind of black pepper!
Like all pizzas, best consumed immediately! You can easily store it in the refrigerator and heat it as needed. With an air fryer, the crispiness enhances the flavor!
