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Ingredients
La pâte (la veille)
- 200 g d'eau
- 3 g de levure boulangère fraîche
-
200
g de farine à pain (voir "Conseil(s)")
or 200 g de farine manitoba (voir "Conseil(s)")
La pâte (le jour même)
- 120 g d'eau, froide
-
200
g de farine à pain
or 200 g de farine manitoba - 20 g d'huile d'olive extra vierge, et un peu pour huiler
- 1 c. à café d'extrait de malt, liquide (optional)
- 8 g de sel
-
150
g de mozzarella de bufflonne, coupée en tranches
or 150 g de mozzarella, coupée en tranches
La garniture
- 1 gousse d'ail
- 20 g d'huile d'olive extra vierge, et un peu pour la finition
- 200 g de courgette, coupée en cubes (2 cm)
- 1 - 2 pincées de sel
- 200 g de tomates cerise, coupées en deux
- 50 g de copeaux de parmesan
- 3 - 4 feuilles de basilic frais
- Nutrition
- per 1 part
- Calories
- 2560.3 kJ / 611.5 kcal
- Protein
- 22.3 g
- Carbohydrates
- 74.8 g
- Fat
- 23 g
- Saturated Fat
- 9.5 g
- Fibre
- 4.8 g
- Sodium
- 1060.5 mg
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