Time: 1 ora e 40 minuti
Difficulty: Media

Ingredients for 3-4 pizzas

350 g Rice & Rice mixture
150 g of flour of phonium
320 g beer gluten free
90 g of water
4 g of fresh yeast
40 g organic raw pumpkin oil
7 g of fine salt
black pepper in grains

For the seasoning:
200 g of tomato pulp
125 g smoked scamorza cheese
50 g pitted taggiasche olives
1 black eggplant black
150 g mozzarella for pizza allowed
1 tablespoon extra virgin olive oil
salt large
oregano dry

Difficulty level: average

Time: 1 hour and 40 minutes + rest

Procedure

Mix the mixture and the flour in a bowl with a spoon.
Pour the water and beer into a second bowl and melt the yeast, mix with a steel whisk; transfer the liquid into the flour and incorporate it by working with one hand. Finally add the oil and salt and knead to obtain a homogeneous mixture.
At the end, form a smooth ball and let rise for 1 hour and 30 minutes at room temperature; at the end, remove from the mixture of the balls of 220 g, make them spherical and place them on a baking sheet lined with baking paper. Let rise in the refrigerator for 8 hours, covered with a damp kitchen towel.
Meanwhile prepare the seasoning. Season the tomato pulp with a pinch of salt, the oil and a pinch of oregano in a bowl and mix with a spoon. Switch the mozzarella to the mixer and cut the scamorza into slices.
Trim the eggplant, wash and cut into 3 mm thick slices; cook on a hot cast iron grill for 1-2 minutes on each side. At the end, place the slices on a tray and season with a ground salt.
After the leavening time, distribute a little mixture on the pastry board, take a leavened ball and with the pressure of the hand begin to press the dough, enlarging it gently to 22 cm in diameter.
Transfer the dough on a baking sheet lined with baking paper and season with 2-3 tablespoons of tomato pulp; proceed in the same way with the other pizzas and bake in the oven hot to 250°C for 10 minutes. Bake, distribute on the pizzas the mozzarella, the slices of eggplant, the scamorza and the rinsed olives, complete with a ground pepper and cook in the oven hot to 250°C for 6-8 minutes. Churn out and serve.