INGREDIENTS FOR 4 SERVINGS:
For the dough:
- 200 g Bake-Free dough flour mix
- half a packet of baking powder (6 g)
- 200 g lukewarm water
- 200 g of pizza spice mix, garlic granules to taste
- 6 g Himalayan salt
For the ricotta:
- 50 g Mill & Folk almond flour
- 75 g sugar-free almond drink
- a few drops of freshly squeezed lemon juice
- Himalayan salt, garlic granules to taste
For the topping:
- 45g California peppers
- 50g olives
- 65 g red onion
- 2 pieces of figs (120 g)
- arugula for garnish
PREPARATION:
Mix the ingredients for the dough and cover and leave to rest for 10 minutes. On a dry surface, roll out into a 35x27 cm rectangle and place on a baking tray lined with silicone baking paper. To make the ricotta, simply mix the ingredients and brush the dough with it, then arrange the toppings on top. Bake in a preheated oven at 210°C for 20 minutes, baking top and bottom. Cut into 8 equal slices.
