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Ingredients
La pâte
- 160 g d'eau
- 10 g de levure boulangère fraîche
- 250 g de farine de blé, et un peu pour le plan de travail
- ½ c. à café de sel
Le pesto rouge
- 30 g de tomate séchée à l'huile
- 30 g de basilic frais
- 50 g de pignons de pin
- 2 gousses d'ail
- 50 g de parmesan, en morceaux
- 70 g de sauce tomate
- 60 g d'huile d'olive extra vierge
L'assemblage
- 100 - 125 g de mozzarella, en pièces tranches
-
60
g de jambon de bœuf cecina, coupé en fines tranches
or 60 g de bresaola, coupé en fines tranches - 30 g de roquette
- huile d'olive extra vierge, pour le service
- Nutrition
- per 1 portion
- Calories
- 5468.6 kJ / 1307 kcal
- Protein
- 48.7 g
- Carbohydrates
- 116.1 g
- Fat
- 74 g
- Saturated Fat
- 18.7 g
- Fibre
- 8.8 g
- Sodium
- 2023.5 mg
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