Time: 1 ora e 10 minuti
Difficulty: Facile

Ingredients for 4 people
400 g Special Bread and Pizza Molino from Giovanna
100 g of Fonio flour without gluten
370 g of water
18 g of brewer's yeast
5 g of sugar
30 g extra virgin olive oil
5 g of salt
Fine rice flour for dusting without gluten
For the stuffing
1 bunch of chicory
250 g of mozzarella for gluten-free pizza
250 g sweet provolone
250 g cherry tomatoes divided in half
180 g of spicy gluten-free salami

Time: 1 and 10 minutes plus rest
Difficulty: easy

Method
Put the flours in a bowl and mix them with a spoon.
Dilute the yeast with the sugar and water in a bowl, stirring with a hand whisk to dissolve the ingredients. Pour everything, little by little, into the bowl with the flour and mix until you get a very homogeneous mixture. Add the oil and salt to the mixture.
Knead the dough quickly, then cover it with the kitchen wrap and let it rise for about 2 hours.
After this time, divide the dough into 3-4 parts of 230 g and let it rise until it has doubled in volume. Then moisten your hands with water and spread each part of the dough in a medium-sized baking dish.
Meanwhile boil a pot with water. Remove the stalk from the chicory, wash well and cook for about 15 minutes. Season with salt and when the drained cooking time has elapsed.
Squeeze all the water well out of the vegetables and season with a little oil.
Chop the mozzarella and the provolone, mix well together and place in a bowl.
After the rising time, roll the pizza by hand into a floured pastry board, forming a disc with a diameter of 28 cm, season with the mozzarella and provola, and bake in the hot oven at 250 ° C for about 12 minutes.
Remove the pizza from the oven and place the friarielli in the center with the tomatoes on the edges and form a circle with the salami. Return to the oven to cook for a further 8 minutes.
Remove from the oven and serve the pizza.