Gourmet Vegetarian Pizza

Combine the flours and water in a bowl, mix briefly and let rest for 45 minutes.

Meanwhile, prepare the hummus by blending the chickpeas with tahini, lemon juice, and a generous forkful of friarielli in oil. Place it in the fridge.

Continue the dough by adding the yeast, start kneading and when it is almost homogeneous add the oil. Once absorbed, add the salt and the remaining water, continuing to knead until you get a smooth and elastic dough ball.

Let the dough rest for 2 hours, perform some folds then put it in the fridge for about 12 hours.

After resting, divide the dough into 3 balls, let them rise in a warm place for an hour, then stretch them by hand on a work surface sprinkled with plenty of semolina.

Bake in a pizza oven at 400°C for 3-4 minutes, or in a conventional oven at the highest temperature for 7-8 minutes.

Cut the pizzas into slices and garnish each slice by first spreading the hummus, then a small nest of friarielli, and finally the sun-dried tomato pesto. Serve!