3 servings
Ingredients
500g f lour
150g sourdough ( or 25g fresh yeast)
Extra virgin olive oil
A pinch of salt
350ml of water
Pasta in the 3 shapes you prefer
Prickly lettuce, saltwort, onion, black
olives, anchovies, raisins
Method
Prepare the pizza dough: In an electric mixer start mixing the water with sourdough, add a little at a time the flour, sugar, salt and olive oil. Knead until you have a smooth dough. Cover the bowl and allow to rest until doubled in size.
Roll out the dough with a rolling pin. With a round cutter cut out a few discs. Line muffin cases with the dough, and prick the base to avoid rising too much while baking it. Bake at 180ºC for 20 minutes or lightly golden. Allow to cool down and remove from the cases.
If you don’t have sour dough: Dissolve fresh yeast ( or active dry yeast) in a cup of lukewarm water with a teaspoon of sugar. Let sit until foamy. Proceed by mixing the water to the flour as mentioned above.
While the pizza containers are baking, cook the pasta in salted boiling water in three different saucepans. Meanwhile sauté vegetables with extra virgin olive oil: In a pan cook the prickly lettuce with the anchovies and raisins. In another cook the saltwort with the black olives, and the onion with peppers and a teaspoon of salt. Drain pasta and toss with the three different toppings.