1 1/4 cup all-purpose flour
3/4 cup oat flour
2/3 cup milk
1/4 cup olive oil
1 pinch of salt
Filling:
400 g fresh thistle
1 cup tomato sauce
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 1/4 cup all-purpose flour
3/4 cup oat flour
2/3 cup milk
1/4 cup olive oil
1 pinch of salt
Filling:
400 g fresh thistle
1 cup tomato sauce
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
To make the dough: combine all-purpose flour and oat flour in a bowl
Make a depression in the center, then add milk, olive oil, and salt
Mix with a fork until forming a ball
Place on a surface dusted with all-purpose flour and knead for 10 times
Gently wet your fingers and shape into a circular pizza crust, approximately 35 cm in diameter
Form the edges of the pizza by lifting the dough slightly and piercing the entire crust with a fork
Bake in a preheated oven at 220°C for 10 to 20 minutes
Prepare the filling: remove the skin from the thistle and chop into small pieces
Fry until golden brown, then drain excess fat
Add 1 cup of tomato sauce and mix well
Spread over the baked pizza crust and top with mozzarella and Parmesan cheese
Place in the oven for an additional 15 to 20 minutes or until the cheese is melted and bubbly
Serve hot.
