Pizza with Aliciotte and capers for celiac people

Ingredients for 4 persons

• 330g flour for pizza for celiac people (Mix B)
• 1 box or jar 46gr of Aliciotte
• 140g of rice flour
• 160g of rustic pulped tomato
• 250g of mozzarella fiordilatte
• 250ml of water
• 1 tablespoon of salted capers
• 6g of granular yeast
• 25 ml of extra virgin olive oil
• 1 teaspoon of salt

Preparation

In a large bowl mix well the flours with salt and yeast. Add 10 ml of oil and knead the dough with a wooden spoon, adding water little by little. Knead well the pizza dough, shape in a ball and coat with little flour for celiac people. Lay the dough on a work plan sprinkled with flour in a round browse thick 2-3 mm; move it with care on a sheet of oven paper; cover with 1 cloth and let it rest for 1 hour. Drain the mozzarella from water and cut into thin slices; drain the aliciotte; rinse the capers in a suitable strainer under the stream of cold tap water; remove the cloth, grease slightly the surface of the base for the pizza. Transfer the pizza on a round non-stick baking pan slightly greased, helping yourself with the sheet of oven paper. Top the pizza with the tomato sauce living the ridge free. Then add the slices of mozzarella, aliciotte and capers. Bake the pizza at 180C and let it cook for 20 minutes.

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