Sicilian pizza!Fresh, light and really especial.

Today I am sharing a recipe from someone extraordinary that I met in Mallorca, her name is Barbara and she has created a dreamy and unique ecological hotel.

Ecocirer has six unique rooms in a historic house from the early 20th century that have been transformed into an intimate single-family home. And as if that were not enough, Barbara creates her original recipes that are delicious.

Sicily, the land of pistachios. And from her last trip to Italy last September, several recipes are merged into one and our no-bake Sicilian pizza is born! Crispy pistachio pesto, sun- dried tomatoes marinated in five species and extra virgin olive oil. Smooth and creamy coconut feta cheese. So delicious and light! The trick is to knead by stretching the dough, stretching the gluten to create air bubbles, which will inflate the dough, leaving it airy, when it receives a high heat temperature. We are talking about an explosion of flavors! That follows our line, prepared a delicious dish with few ingredients. Fresh, light and really especial.

INGREDIENTS

300 g white spelled flour mineral water Pinch of salt 200 g shelled pistachios, not salted Extra Virgin Olive Oil 1/2 lemon squeezed dry species; thyme, oregano, anise, basilica Coconut feta, I like Violife. Or normal feta, but it’s not that good 🙂 Dried tomatoes, the good ones, really good ones.

INSTRUCTIONS

The only thing you have to do is; Marinate the dried tomatoes, the good kind, with extra virgin olive oil a few days before. And many dry species such as thyme, oregano, anise and basilica. It is important that the tomatoes are completely covered by oil. What will keep them for a long time outside the refrigerator. Let it marinate for at least a week. To make the dough, you have to add the spelled flour in a bowl and mark a volcano with your fingers. In its center, you add a pinch of salt, fill it with water and begin to integrate the dry with the water, with the index and middle fingers. Once you have the dough integrated, well moldable and not sticky, without being dry, it’s time to knead stretching the gluten. You will notice some bubbles, which will be fabulous! Follow the process for about 5 minutes. Set the dough aside for a moment and make the pistachio pesto. Add the pistachios, oil, squeezed lemon and salt, in a blender. Process, but not too much, the pesto must continue to maintain consistency. Notice the bite! Heat a skillet over high heat. Without adding oil. Make a ball of dough of about 50 g, with a hand roll, knead until it is very fine. Add the batter to the pan and wait a few seconds until it changes color and starts to swell. Then flip it over and let it start for a few more minutes. Fill the pizza with dollops of pesto, sun-dried tomatoes, coconut feta, seeds, and fresh arugula. As you see in the photo. Season with the same oil as the tomatoes. Bon Appétit!!!!