The plum as a protagonist and thread for a pizza recipe will make you want to repeat it always for its combination of flavor, and for all the vitamins and minerals they provide as well as being very rich in fiber. A different way of consuming them that can bring a lot of nutritional value to our diet in addition to the enjoyment of eating pizza.
INGREDIENTS
Quantities for two medium pizzas.
For the pizza base.
– 150 g corn starch
– 50 g potato starch
– 95 g buckwheat flour
– 25 g oat flour
– 8 g of psyllium
– 10 g ground golden flax
– 300 ml of water
– 2 g yeast
– 6 g salt
– 3 g xanthan
– 20 ml of EVOO
For the filling.
– 4 plums
– 50 g of bresaola or cecina from León
– A bunch of fresh basil
– 50 g Parmesan
– 50 ml of EVOO
– 20 g raw almonds
PREPARATIONS
- Twenty-four hours before consuming the pizza, we start to knead the base. To do this, mix the flax, psyllium, yeast and water until everything is well integrated. Transfer the mixture to a large bowl and add the flours to knead for a couple of minutes. Once it is integrated, add the xanthan mixed with the extra virgin olive oil and continue kneading for three more minutes until it gains flexibility and the dough becomes more consistent. Let it rest for one hour.
- After this time, divide the ball in two and let it ferment in the refrigerator overnight.
- The next day we take out the dough and while we stretch them we heat the oven to 250 ºC with the oven tray inside.
- Once the dough balls have been rolled out on baking paper or a special baking sheet, grate the Parmesan on the base and the plums in quarters distributed throughout. We can also add some pesto already.
- Bake the pizzas one at a time at the same temperature at which the oven is heated for 10 to 15 minutes or until the edges are golden brown. When we take it out of the oven with the pizza very hot, we will put the jerky on top so that it will be tempered. Garnish with a few basil leaves and a drizzle of extra virgin olive oil.
Recipe by chef Mateo Sierra for “Buenas hasta el hueso”.
