Usuba
Rye pizza with olives and broccoli
Rye-based pizza with tomato sauce, olives, capers, and broccoli. Garnished with fresh basil and arugula. Crispy crust and juicy filling make the dish hearty and aromatic.
- Total
- 60 min
- Standard serving
- 422.9 g
Ingredients
Total 13- Dry yeast
0.33 g - Olive oil
1.67 ml≈ 1/3 tsp - Rye flour, sifted
50 g≈ 1/3 cup - Water
16.67 ml≈ 1 tbsp - Tomatoes
159.6 g≈ 1.5 pcs - Black peppercornsмолотый
to taste≈ 1.5 pcs - Basil
9.9 g≈ 2 stalk - Grated Parmesan cheese
33.33 g≈ 2.5 tbsp - Chicken egg
33.5 g≈ 2/3 pcs - Arugula
17 g≈ 3.5 sprig - Pitted olives
33.33 g≈ 2.5 tbsp - Capers
33.33 g≈ 2.5 tbsp - Broccoli
33.33 g≈ 2/3 sprig
Instructions
- 1
Step 1
Mix the yeast, olive oil, rye flour and water. Oil your hands so the dough doesn't stick.
- 2
Step 2
Roll out the dough on a flour-dusted surface.
- 3
Step 3
Grate the cheese. Chop half a bunch of basil. Slice the olives, capers, and broccoli. Peel the tomatoes and chop them coarsely. Separate the egg yolks from the whites.
- 4
Step 4
Prepare the sauce: mix tomatoes, pepper and basil. Spread the sauce on the dough and sprinkle with grated cheese.
- 5
Step 5
Arrange olives, capers, and broccoli on the dough. Brush the pizza edges with egg yolk.
- 6
Step 6
Place the pizza in an oven preheated to 180–200 degrees. Bake for about 20 minutes until a golden crust appears.
- 7
Step 7
Tear the remaining basil and arugula. Sprinkle them over the pizza before serving.
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