For 2 persons
1 tsp dry yeast
¾ cup (185ml) lukewarm water
1½ cups (225g) whole spelt flour
½ teaspoon fine salt
1 cup ricotta
1 cup grated mozzarella
sea salt and cracked black pepper
¾ cup (60g) finely grated pecorino
1 cup cherry tomatoes in various colors
2 sprigs of basil plus more leaves to be sprinkled on the baked pizza
Pizza is king. Definitely in Naples. In all Naples in every sigle restaurant yoprice is u will find the best and highest quality pizzas. We used to stop by at various restaurants to get pizza for lunch. Especially when the prices are affordable. You will find delicious Pizza Marinara or Pizza Margherita at the cost of about 4-5 euro.Every restaurant, even the smalles one, sports the wood fired oven. The wood imparts the pizzas with the special flavor. Thick, soft rind and thin bottom covered with the freshest, tastiest toppings. Oh what a taste. One of the best pizzerias in town is Pizzeria Sorbillo on via dei Tribunali, well there is a long line to get into. So what did we eat? Margherita in town. But net to the apartment we were staying at there was a very popular trattoria Manfredi. Packed all the time. And there we ordered the specialty – pizza Manfredi – which was a pizza of ricotta, mozzarella and pecorino with some cherry tomatoes and lots of basil. And this pizza with a crust made of wholegrain spelt four I tried to recreate.
Combine the flour, yeast and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Add salt and stir until it comes together. Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size.
Preheat oven to 200°C (425°F). Place the rolled pizza dough on a baking paper on an oven tray. Spread with the ricotta, mozzarella and pecorino. Season the cheeses with salt and pepper, place on top the tomatoes cut in half, sprinkle with torn basil leaves, season again with salt and pepper and drizzle with olive oil. Cook for 20-25 minutes or until crisp and golden all over.
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