Torte salate

Donna Hay Pizza Bread

Hay hay it’s Donna day contest is alive and acquires new energy every month. Donna Hay creates recipe while her fans test them daily. In the blogosphere, fans organize themselves with events as HHDD. The soul of the event is Denise of Chez Us, while monthly host is the winner of the past month challenge.

For July 2010, a very hard time in kitchen given increasing temperature outside, Reb of So Long and Thanks for all the Food has selected a very Donna Hay and Italian recipe as Tomato, Ricotta and Spinach Pizza Bread. I would describe the recipe as Italian given that it was easily adapt to the Danubio , a recipe from Naples.

I simple adapt the recipe to sourdough. Result? Great, I will re-use the recipe in the future for sure. Maybe I’ll reduce the quantity of filling.

The major visual different is the way to present the bread. Not in the Strudel style, but as a four panini. One of the them is already a dinner for a person. We tested that 🙂 If you are more, you can divide further the dough. I usually for a Danubio divide the dought in more than 12 parts.

While I worked the dough with my hands, I adore it. It was very tender, ideal for a pizza or even a bread (I want to try it next time). In my recent passion for sourdough, I couldn’t try to use it for the pizza bread. I use the proportion of 1:3 respect to flour. It worked very well.

Tomato, ricotta, speck pizza bread

(in red my adaptations)

For the pizza bread:

1 tablespoon active dry yeast 125 grams of sourdough

1 teaspoon caster (superfine) sugar

1 cup (250ml) lukewarm water

2 1/2 cups (375gr) 00 flour

1 teaspoon sea salt flakes

1 tablespoon olive oil

Place the sourdough, sugar and water in a bowl and mix to combine.

Place the flour, salt and olive oil in a bowl and make a well in the centre. Add the sourdough mixture and mix together with well floured hands to form a dough. I added some more flour (about 2 handful) to have a not sticky dough. At the end it was anyway very tender.

Knead dough on a lightly floured surface for 3-4 minutes or until smooth and elastic. Place on a lightly floured tray under a clean, damp cloth and set aside in a warm place until doubled in size. The time depends a lot for the outside temperature. Now with about 35°C in Rome, it took just an hour.

For the filling:

500gr 250gr ricotta

1 zucchini (courgette) grated

1/2 cup (40gr) finely grated parmesan

100g 200gr buffalo mozzarella, torn

250g cherry tomatoes, seeds removed

150g baby spinach leaves, blanched some slices of Speck

1/4 cup (60ml) olive oil, extra

1 clove garlic, crushed

Preheat oven to 200°C (400°F).

Place the ricotta, zucchini, parmesan and mozzarella in a bowl and mix well to combine. (I diced zucchini, not grated).

I divided the dough in 4 pieces. I rolled the dought out with hand and spoon some mixture in the middle and top it with tomatoes and pieces of speck. Then I closed the dought’s extremities on the filling.

Place on a lightly greased baking tray. Combine the extra oil and garlic and brush over the dough. Bake for 20-25 minutes or until puffed and golden. (In my case, 45 minutes). Serves 4-6.

Per la versione in italiano cliccare qui.