Piadizza Margaritha – little sister of the pizza with light dough

Ingredients for 2 servings:

• 200 g corn flour
• 200 g wheat flour
• 220 ml water
• 1 pinch of salt
• olive oil
• 1 can tomatoes, peeled
• salt and pepper
• Sugar
• 2 sprigs rosemary
• 2 balls of buffalo mozzarella, cut into small pieces
• 1 handful of basil, cut into strips
• Oil for the pan

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Knead the corn flour, wheat flour, water, salt, and a generous splash of olive oil into a dough and form the dough into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour (you can also use the same dough to make corn patties for burritos or quesadillas). In the meantime, preheat the oven to 260°C (top/bottom heat). Now prepare the sauce for the piadizza. Season the peeled tomatoes with sugar, salt, and pepper and puree with rosemary. Remove the dough from the refrigerator, knead well, and divide into smaller portions. Roll each one out and place one after the other in a hot pan with oil. Cook on both sides for about 3 to 4 minutes until crispy brown. Remove the dough from the pan and top with tomato sauce and mozzarella pieces. Place it on a preheated baking sheet (Fabio’s tip: turn your baking sheet over so you can easily remove your pizza from the pan later). Bake the piadizza in the hot oven for five minutes. Garnish the piadizza with basil strips before serving.