Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama

If only the summer could last forever, with its abundance of fresh produce, colours, smells and tastes. And the sunshine. Ah… I wanna enjoy the Summer to the max while it’s still here, but I also wanna enjoy a pizza. So here’s a delicious summer pizza for you all!

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INGREDIENTS:

(Yields 1 large pizza / 1.56 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

1 ½ cup whole-wheat flour (0.13 EUR)

2 tbsp olive oil + more for greasing the bowl (0.10 EUR)

½ tsp salt (0.01 EUR)

For the pizza topping:

2 large zucchini (0.40 EUR)

Good pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ cup of hard, finely grated cheese (0.67 EUR)

1 tsp dried oregano (0.07 EUR)

Additional:

A bit of oil for greasing the baking tray (0.01 EUR)

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METHOD:

To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either and that would suck.

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Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto a clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not too sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.

While you’re waiting for the dough to rise, wash and grate your zucchini. Mix with salt and leave in a colander to drain. You wanna get as much water out of that zucchini as humanly possible.

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When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even, so just pinch the dough together should you need to patch up any holes. Omitting the rolling rends a super fluffy and puffy finished pizza.

Press any excess liquid with your hands out of the grated zucchini and scatter on top of the dough. Sprinkle with black pepper, grated cheese and oregano and bake for 10-15 minutes in the middle rack, until crispy and golden. Serve immediately.

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Ah, kada bi ljeto moglo trajati vječno sa svojim obiljem svježe hrane, boja, mirisa i okusa. I svo to sunce. Ah… Želim maksimalno uživati u ljetu dok još uvijek traje, ali želim i jednu pizzu. Pa vam evo jedan recept za savršenu ljetnu pizzu.

SASTOJCI:

(Za 1 veliku pizzu / 11,38 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

1 – 1 ½ šalice glatkog pšeničnog brašna, podijeljene (0,50 kn)

1 ½ šalica integralnog pšeničnog brašna (1,00 kn)

2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)

½ žličice soli (0,01 kn)

Dodaci za pizzu:

2 velike tikvice (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ šalice tvrdog, fino naribanog sira (5,00 kn)

1 žličica sušenog origana (0,50 kn)

Dodatno:

Malo ulja za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti, a to bi bilo koma.

Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.

Dok čekate da se tijesto digne, operite i naribajte tikvice. Pomiješajte sa soli i ostavite u cjediljki. Željite da u tikvici na kraju ostane što manje vode.

Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte tako da tijesto stisnete skupa. Ovako, bez valjka, će vam pizza na kraju biti puno prhkija i pufastija.

Rukama iz tikvica iscijedite što više vode pa ih raštrkajte po tijestu. Posipajte sa paprom, naribanim sirom i origanom, pa pecite 10-15 minuta u sredini pećnice, dok pizza ne bude hruskava i zlatno-žuta. Odmah poslužite.

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Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama

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