![Muddy pizza with stuffed edges Muddy pizza with stuffed edges](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1500060060/h2bwskrcdsoxbkc4uwv1.jpg)
Muddy pizza with stuffed edges
single courses from Italy - Lombardia
pie with vegetables and sauce
pie with vegetables and sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
I have improvised to retrieve the vegetables broth, but you may very well prepared specially: just cook the vegetables in a pressure cooker, all together. And as if by magic ...
First, prepare the vegetables. I can, as I have done, use those of the broth (celery, spinach, zucchini, carrots ...) or you can steam them specifically, putting them in the basket with two inches of water.
If using potatoes and carrots peel and cut into small pieces (put us more to cook), the other vegetables can safely wash and cut coarsely. In 8-10 minutes from the whistle will be ready.
Meanwhile, prepare the sauce veganseguendo my recipe (with half doses: 25 ml extra virgin olive oil heated in a pan mixed with 25 g. Wholemeal flour sifted and 250 ml of boiling vegetable broth).
Preheat the oven to 180 degrees. Drain the cooked vegetables, and mash with a fork in a bowl. Salt, add breadcrumbs and chickpea flour in the appropriate amount to the vegetables you have (for me 100 grams).
Season with salt and, if desired, pepper. Mix well and pour the sauce nellimpasto. Mix, roll out the puff pastry wheel in a baking dish with its paper, bucherettala on the bottom.
Lie the compound and leveled with a spatula. Bake at 180 ° for about 40 minutes. No need to add breadcrumbs on the surface: will alone unottima crust. Good also lukewarm.