Time: 40 minuti più riposo
Difficulty: media

Is it always a good time to enjoy a pizza and if in addition to being tasty, and if it was also gluten-free and gourmet?
Then try this with the savory touch of Kalamarata olives.

Characteristics: Kalamata olives are powerful antioxidants, reduce the risk of developing heart disease and have an anti-cancer action. Among their properties, they also stand out as antimicrobial and antiviral, finally, they are useful to protect nerve cells and to stimulate metabolism.
Historical notes: Olives are the product that unites more than any other the countries bordering the Mediterranean. They are grown in Italy, Spain, Portugal and Greece. Used both for direct consumption as a table product and for its transformation into oil. It is a very widespread production so that about 80% of the oil sold worldwide comes from European countries. Among the most important producers we find Greece with a particularly famous type: the Kalamata olive, whose name comes from the town of Calamata in the Peloponnese peninsula.
notes: Kalamata olives have a shape that vaguely resembles an almond and a dark purple color that makes them immediately recognizable. The plant also has special characteristics: its leaves are about twice as large as those of olive trees of other varieties.

Ingredients per 1 kg of dough
500 g Special Bread and Pizza Molino by Giovanna 
5 g fresh yeast
5 g sugar
440 g water
30 g of extra virgin oil
5 g of salt to
Gluten-free rice and corn flour
For the filling
350 g of tomato pulp
300 g pizza mozzarella permitted
3 artichokes
400 g fresh bluefin tuna
50 g Kalamata olives
Extra virgin olive oil
It goes up
4 sprigs of fresh basil