For the crust
2 cups all-purpose white flour (240 g)
1 cup whole wheat flour (110 g)
1 envelope instant biological yeast (7 g)
1 teaspoon salt
1 cup warm water (240 ml)
4 tablespoons olive oil
For the topping
1 1/2 cups cottage cheese (340 g)
1/4 cup fresh basil leaves, chopped
1 cup diced tomatoes (180 g)
2 tablespoons olive oil
For the crust
2 cups all-purpose white flour (240 g)
1 cup whole wheat flour (110 g)
1 envelope instant biological yeast (7 g)
1 teaspoon salt
1 cup warm water (240 ml)
4 tablespoons olive oil
For the topping
1 1/2 cups cottage cheese (340 g)
1/4 cup fresh basil leaves, chopped
1 cup diced tomatoes (180 g)
2 tablespoons olive oil
Make the crust: In a large bowl, combine the two types of flour, yeast, and salt
Add the warm water mixed with olive oil and, with a spoon, make circular movements until the liquid is absorbed
Transfer to a floured surface and knead until smooth and pliable
Cover with a cloth and let rise for about 1 hour
Preheat the oven to 250°C (very hot)
Lightly grease an 11-inch round cake pan
With a rolling pin, roll out the dough to a circle of 11 inches in diameter
Place in the preheated oven in the prepared pan until golden brown (about 35 minutes)
Make the topping: In a medium bowl, combine all ingredients except olive oil
Spread over the baked crust and drizzle with olive oil
Return to the oven for about 10 minutes
Serve immediately
271 calories per slice
Note: The dough can be made in a processor, simply blending all ingredients until smooth.
