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.
Let the dough rest for 2 hours, perform some folds, then place 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 spread them out with your hands on the work surface, sprinkled with plenty of semolina.
Cook on a pizza oven at 400°C for 3-4 minutes, or in the oven at the highest temperature for 7-8 minutes.
Cut the pizzas into slices and garnish each slice by first adding the hummus, then a small nest of friarielli, and finally the sun-dried tomato pesto. Serve!
Store in the refrigerator
Serve hot and store any leftovers in the refrigerator for up to two days. Perfect to pair with a good dry white wine.
Italia, Campania
| Energy (kcal) | 238.99 |
| Carbohydrates (g) | 42.16 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 3.14 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 10.51 |
| Fiber (g) | 5.24 |
| Sale (g) | 0.34 |
