WHOLE WHEAT PIZZA TOMINO AND ZUCCHINI
Authentic, tasty, and full of character: the perfect balance of lightness and flavor. An original and playful variation, ideal for a dinner that’s a little different from usual.
The rustic base enhances the creaminess of the cheese and the delicacy of the grilled zucchini.
Wholemeal flour gives the base an intense flavor and a crisp texture, as well as a richer nutritional value thanks to its fiber content. The tomino cheese melts gently during cooking, creating a perfect contrast with the crispiness of the zucchini. Quick to prepare, wholesome, and visually appealing: proof that healthy eating can also be a true delight for the palate.
A simple but winning combination that enhances seasonal ingredients.
Perfect for a light but flavor-packed dinner, or as a unique dish to share at a lunch with friends. It can be enriched with fresh herbs such as thyme or mint, a drizzle of raw extra virgin olive oil and, for an extra touch, a few chopped walnuts or a sprinkling of black pepper.
INGREDIENTS
For 4-6 SERVINGS
DOUGH
370 g whole wheat flour
18 g fresh yeast
Water as needed
30 g extra virgin olive oil
6 g salt
FILLING
120 g tomato purée
2 tomini cheese, cubed
2 zucchinis, grilled and sliced
Basil
Extra virgin olive oil
Salt
PREPARATION
DOUGH
Dissolve the yeast in a small cup of water.
Knead the flour with the dissolved yeast, oil, and salt, gradually adding more water as needed to obtain a very soft dough. Place the dough in a bowl, cover with cling film, and let it rest until doubled in size.
Roll out the dough and place it on a baking tray lined with parchment paper. Let it rest for 30 minutes.
Season the tomato purée with oil and salt, spread it over the pizza, and bake using the Specialista by Glem Gas Pizza & Bread function at 200°C for 15 minutes. Remove from the oven, distribute the tomini and grilled zucchinis, then return to the oven for 15–17 minutes.
Remove from the oven, decorate with basil, and serve.
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