MOLISE - Pizza e minestra
SKU:
Rustic Chicory and Roasted Pepper Flatbread
Servings: 6–8
Prep & Cook Time: About 1 hour 20 minutes
Preheat: 350°F
Ingredients
- 2.2 lb Molino Signetti flour
- Viaggio extra virgin olive oil, as needed
- Chicory, to taste
- Salt, to taste
- 2 garlic cloves
- Water, as needed
- 1 Viaggio red roasted pepper, sliced
Instructions
- Wash and clean the chicory thoroughly. Boil it in salted water until tender, then drain.
- In a large pan, heat a few tablespoons of Viaggio extra virgin olive oil. Add the garlic cloves and sliced roasted pepper. Sauté for a minute, then add the boiled chicory. Cook over medium heat for about 10 minutes, stirring occasionally.
- In a bowl, combine the flour with hot water, a pinch of salt, and a few tablespoons of olive oil. Mix until a smooth, firm dough forms—not too soft.
- Grease a baking tray with olive oil. Spread the dough evenly in the tray and bake in a preheated oven at 350°F (175°C) for about 1 hour, or until golden and cooked through.
- Break the baked flatbread into bite-sized pieces and toss it with the sautéed vegetables. Mix well to combine.
- Enjoy this hearty, rustic dish while still warm.
ENJOY!
