Dark yogurt pizza

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Ingredients
Molino Soncini Cesare Multigrain dark flour500g
white type-00 flour100g
low-fat yogurt1 pot
water250g
sugar1 teaspoon
beer yeast10g
salt12g

Ingredients for the filling/topping

For the topping: 6 slices of bacon 150g sliced provola cheese 10 yellow peppers peeled cleaned tomatoes 1 chopped garlic oregano extravirgin olive oil, as needed

Recipe:

In your doughmaker, place both the flours, yogurt, the yeast melted in a little water and the salt, and work together. Add the water slowly, working it together to create a soft compact dough that comes away easily from the sides of your pot.
Leave to rise until it doubles in volume, roll it out and place in a baking tray: cover one half with the tomatoes, garlic, oregano, oil and salt, and cover the other half with the tomatoes, bacon, provola, a little oil, a pinch of salt and pepper! Bake at 200°C for around 20 minutes, and enjoy!

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