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Gluten-free pizza with Philadelphia cheese and zucchini

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Gluten-free pizza with Philadelphia cheese and zucchini –

Tonight homemade pizza with vegetables and cheese, delicious!

Gluten-free pizza with Philadelphia cheese and zucchini

Preparation time 30 minutes (without rising time)

Ingredients for 2 people:

300 grams of gluten-free flour (I used the BiAglut flour)

8 grams of fresh yeast

2 glasses of water

2 tablespoons of tomato sauce

70 grams of Philadelphia cheese

1 zucchini

1 tablespoon of vegetable stock

1 teaspoon of sugar

oregano

extra virgin olive oil

grechina

Dissolve the yeast in a glass of water at room temperature, add sugar and mix. Let stand for 20 minutes.

Put in a bowl the flour, 2 tablespoons of oil, the yeast dissolved in water and stir, adding more water if necessary, until it forms a firm dough. Add the salt and knead for 5-10 minutes.

Making an X-cut on the pasta and leave to rise for 2 hours in a warm place, covered with a cloth slightly moistened. In summer you can safely leave it at room temperature, in winter preheat the oven to a minimum and then put the dough in the switched off oven, with the door half open.

Gluten-free pizza with Philadelphia cheese and zucchini

Pizzaphiladelphiaezucchinesenzaglutine02

Cut the zucchini into thin slices and cook for 5 minutes with a tablespoon of olive oil, vegetable broth, salt, and pepper.

Grease the pan with oil and roll out the dough, place the tomato sauce (don’t cover it with salsa, just a little to give color and flavor) and bake at 220°C for 10 minutes.

Gluten-free pizza with Philadelphia cheese and zucchini

Add the Philadelphia and zucchini, oregano and a drizzle of oil. Bake again for another 10-15 minutes.

Gluten-free pizza with Philadelphia cheese and zucchini

Gluten-free pizza with Philadelphia cheese and zucchini

grechina

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