Third edition of Mica pizza e fichi , the cooking program in which writers and writers are ready to taste the menus of the greatest pizza chefs in Italy. In episode number 15, The Vastedda del Belìce PDO appeared on TV with Pierangelo Chifari's pizza.
Pontolivo Mica Pizza e Fichi with Pierangelo Chifari INGREDIENTS: 500 gr Petra Evolutiva flour 350 gr water 10 gr salt 25 gr mother yeast 10 gr extra virgin olive oil Aubergines San Marzano tomato Mentuccia Garlic Vastedda del belice PDO Fresh basil PROCEDURE: In a bowl, pour 500 grams of flour, 350 grams of water, the yeast and a pinch of salt, then begin to mix the three ingredients creating a raw dough, leave the mass to rest for a day covered with the bowl. Meanwhile, fry the aubergines in abundant oil at 180 degrees, previously cut into strips. Roll out the dough and season with tomato, an emulsion of garlic oil, the mint and then put in the oven for 1- 2 minutes. On leaving, garnish with grated Vastedda del Belice, fried aubergines and fresh basil.
