A pizza designed for those who want all the pleasure of a soft and stringy dough without lactose. The Lactose-Free Mixed Caciotta Alba di Fattoria blends perfectly with the freshness of spinach and the aroma of garlic, offering a light and delicate taste experience, yet full of character. Perfect for those intolerant to lactose and for those who love genuine flavors!
Dissolve the yeast and sugar in warm water, gradually add the flour, then the salt and oil; knead until you get a soft and smooth ball.
Cover and let rise for 2 hours in a warm place.
Roll out the dough on a lightly greased baking sheet and let it rest for another 15 minutes.
Slice the lactose-free caciotta.
Spread the caciotta over the dough, add the washed and chopped spinach, thinly sliced garlic, and a grind of black pepper.
Bake in a preheated static oven at 230°C for 18 minutes, until the pizza is golden and the cheese is melted.
Serve hot, topped with fresh spinach to taste.
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven to regain crispness. Can be frozen.
Rising time: 2 hours.
Italia, Emilia Romagna
| Energy (kcal) | 229.62 |
| Carbohydrates (g) | 29.08 |
| of which Sugars (g) | 1.61 |
| Fat (g) | 8.79 |
| of which Saturates (g) | 4.21 |
| Protein (g) | 9.78 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.46 |
