A pizza designed for those who want all the pleasure of a soft and stringy dough without lactose. The Caciotta Mista Delattosata Alba di Fattoria perfectly melts with the freshness of spinach and the aroma of garlic, offering a light and delicate but full-flavored tasting experience. Perfect for lactose intolerant people and those who love genuine flavors!
Dissolve the yeast and sugar in the 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 oiled baking tray and let rest for another 15 minutes.
Slice the lactose-free caciotta cheese.
Distribute the caciotta over the dough, add the washed and torn 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 melted.
Serve hot, finishing with fresh spinach to taste.
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven to restore 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 |
