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Ingredients
La pâte
- 220 g d'eau
-
1
c. à café de sucre en poudre
or 1 c. à café de poudre de malt -
20
g de levure boulangère fraîche
or 2 c. à café de levure boulangère sèche - 400 g de farine à pain, type Manitoba
- 30 g d'huile d'olive extra vierge
- 1 c. à café de sel
La garniture
- 250 g de mozzarella de bufflonne, coupée en morceaux
- 60 g d'oignons nouveaux
- 40 g d'huile d'olive extra vierge, et un peu pour huiler
- 300 g de courgettes, coupées en dés (1 cm)
- 1 c. à café de sel
- 1 pincée de poivre moulu
- farine à pain, pour fariner
- 250 g de tomates concassées en conserve
- 6 - 8 feuilles de basilic frais
-
2 - 3
brins de marjolaine fraîche, effeuillés
or 1 c. à café de marjolaine déshydratée
- Nutrition
- per 1 part
- Calories
- 1616 kJ / 386 kcal
- Protein
- 13 g
- Carbohydrates
- 45 g
- Fat
- 19 g
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