Today we present a recipe by the hand of international Chef and nutrition expert Anna Chiarini, who, as you know, has published her incredible book “The Art of Eating Healthy“. You will find 42 delicious and healthy recipes that have also been cooked with our extra virgin olive oils… what an honour!
This time we show you a different way to make a recipe as simple as pizza, which has a wide variety of flavors, ingredients and shapes, and simply make us very happy. These in particular are versions with wheat flour and buckwheat (gluten-free), with a delicious combination of ingredients, which leave aside the typical cheese and tomato base.
Buckwheat is rich in minerals such as manganese, copper, magnesium, iron and phosphorus. It is a good source of fiber, protein and amino acids. Topping offers a great nutritional contribution with eggplant (fibre, potassium, vitamin C, vitamin B6 and manganese) and egg yolks (fat-soluble vitamins A, D, E and K). These pizzas can be enjoyed both for lunch and dinner.
Preparation Time: 45 min – 1 hour
Non Vegan / Gluten Free / Not Gluten Free (depending on the dough) /For other allergens please check the ingredients
Whole wheat flour dough:
- 500 g – 4 cups Whole wheat flour (high quality; for example stoneground)
- 300 ml – 1⅓ (approx.) Water (lukewarm)
- 30 ml – 2 tbsp (approx.) Extra virgin olive oil: Castillo de Canena Family Reserve Arbequina
- 3 g – Salt
Gluten free dough:
- 500 g – 4 cups Buckwheat flour
- 250 ml – 1 cup (approx.) Water (lukewarm)
- 30 ml – 2 tbsp (approx.) EVOO Castillo de Canena Family Reserve Arbequina
- 3 g – Salt
Topping: Onions / Eggplant / Egg Yolk / Truffles:
- 80 g – 3 oz Onions
- 80 g – 3 oz Eggplant
- 4 Egg Yolks
- To taste – Truffle (choose the variety depending on the season and availability)
- To taste – EVOO Castillo de Canena Family Reserve Arbequina
To make the dough you must preheat the oven to 200ºC. Place the flour on the surface where you are going to work. Make a hole in the centre and add water slowly (the dough may not need all the water, or we may need more).
Knead the dough until it is firm and homogeneous (approximately 20 minutes). It is very important that the work surface is floured so that the dough does not stick to it. Separate the dough in equal parts and form balls. On a flat surface, crush them to give the shape of the pizza bases. Bake for 10 to 12 minutes.
On the other hand, the topping is first made by caramelising the onions together with the aubergine. Next, place the egg yolks and truffles. Finally, place this topping to your liking, and in this way you can plate the pizza as in the photo, or as you prefer.
If you want to get all recipes, you can buy this unique recipe book that also has an impeccable picture in the following links: