Veronese pizza in a pan

Name: Veronese pizza in a pan
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 5
Cuisine: Italian
Ingredients: 300 grams of mozzarella cheese; 200 grams of Monte Veronese; 300 grams of Verona radicchio, Cooked in a frying pan; 300 ml of tomato puree; salt to taste; oil to taste

Pizza & Friends ⏱ 90 min 🍳 20 min 👤 5 pers. ★★★☆☆ Challenging

Pizza & Friends

Veronese pizza in a pan

⏱ 90 min🍳 20 min👤 5 pp★★★☆☆

Here is a new recipe by our friend Renato Bosco who - after teaching us intricacies of natural yeast, the dough base for pizza and making margherita pizza by the metre - today offers us two new cooking lessons: making pizza dough with the ‘direct’ method, and pizza in a baking tray Verona-style. If you are passionate about cooking and baking, you will surely have some natural yeast or starter dough to enable you make a fabulous pizza in a tray. If you don’t have natural yeast in the house, don’t worry; many bakers, pastry or pizza makers will be happy to give you a piece so that you can focus on your personal production of starter dough, pizza and focaccia in general! The Veronese pizza in a pan uses Monte Veronese cheese, an excellent DOP cheese typical of that region. If you can’t find any, you can use another cheese from your own region ... although your pizza in a pan will in the end prove to be a little less ‘Veronese’!

Ingredients

mozzarella cheese 300 grams
Monte Veronese 200 grams
Verona radicchio 300 grams Cooked in a frying pan
tomato puree 300 ml
salt
oil

Protein

28g

Carbohydrates

35g

Fat

28g

Fiber

* approximate values per serving

Information

90 minutes Total time

20 minutes Active time

Serves 5 persons

★★★☆☆ Challenging

Preparation

Prepare the pizza dough and let it rise for a few hours. Spread it on a well-oiled baking sheet, then smear over some tomato passata with a little salt. Bake this base and then let it rest. Sprinkle over the mozzarella, radicchio and Monte Veronese cheese, add a little olive oil and bake at 220°C for 4 minutes.

Tips

If you are going to make not only the Verona-style pizza but also the famous Altamura bread, the black bread of Castelvetrano or the bread of Lentini, you should on no account, for a flawless result, neglect to use natural yeast. In the specific case of Veronese pan-pizza, my advice is this: never roll out the dough with a rolling pin, but instead use your fingers to spread the dough gently, so as not to let the air escape from the dough.

Trivia

In ancient times, there were bakers in every town making and reproducing natural yeasts and starter doughs for housewives and homemakers. Today, however, things have changed, and now there has been a rediscovery of this so-called natural yeast, which has replaced the use of brewer’s yeast. As a result, not only bakers, but also many passionate home bakers, are making and reproducing this natural yeast.

Step by step

Dough ingredients

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Put the flour in the mixer

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Add water to the flour

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Add milk to the mixer

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Add the yeast and knead for about a minute, then add the oil and knead for another minute. Then add salt and knead for 5 minutes until the dough is combined well

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Here is the dough for the pizza

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Ingredients for the pizza Veronese style

Pizza base with the ‘direct’ dough method, radicchio, tomatoes, mozzarella, monte veronese cheese

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Spread out the dough on a well-oiled baking tray with your hands

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Smear some tomato passata over the dough and let it rise once again. Bake in the oven and leave to rest.

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Sprinkle the mozzarella over the cooked base

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Sprinkle over the radicchio and monte veronese cheese

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Bake the pizza

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Additional information

Veronese Sheet Pizza with Radicchio and Monte Veronese

A delicious variant of the classic sheet pizza is the one that uses typical ingredients from the Veneto tradition, such as radicchio and monte veronese. This preparation enriches the flavor of the pizza, creating a perfect balance between the intense taste of the cheese and the slightly bitter note of the radicchio. To make this version, it is sufficient to follow the steps of the basic recipe, but pay particular attention to the distribution of the ingredients. In fact, radicchio, although it may seem like an unusual addition, proves to be an excellent accompaniment for mozzarella and tomato puree. Finally, olive oil further enhances the flavors, making each bite a true delight for the palate. This pizza is perfect for an informal dinner with friends or for a family evening, bringing a piece of Veneto to the table.

Veronese Sheet Pizza in the Venetian Style

The Veronese sheet pizza is a dish that represents the culinary tradition of Veneto, where the pizza is prepared simply but with high-quality ingredients. Unlike other regional variants, this recipe stands out for the use of monte veronese, a typical cheese that gives a unique and unmistakable flavor. The preparation involves a fermentation of the dough that allows for a base that is both crispy and soft at the same time. To enhance the taste of the dish, it is recommended to use high-quality tomato puree and mozzarella that melts perfectly during cooking. This version is ideal for those who want to savor a rustic pizza rich in flavors, perfect for any occasion.

Light Veronese Sheet Pizza with Fresh Ingredients

For those who want a lighter alternative to the Veronese sheet pizza, it is possible to opt for a "light" version that maintains the flavor without being heavy. By using light mozzarella and reducing the amount of oil, a healthier dish can be achieved without sacrificing taste. Additionally, it is possible to replace the tomato puree with blended fresh tomatoes or a sugar-free tomato sauce for a lower calorie intake. Radicchio can also be used in limited quantities, allowing you to enjoy its slightly bitter note without overdoing it. This preparation is perfect for those following a controlled diet but who do not want to give up the pleasure of a good pizza in company.

Benefits of Radicchio and Calories of Veronese Sheet Pizza

The radicchio from Verona, the main ingredient of this pizza, is known for its beneficial properties. Rich in antioxidants, it helps combat free radicals and maintain healthy skin. Additionally, it is an excellent source of fiber, which aids digestion and contributes to a feeling of fullness. The combination of radicchio and monte veronese not only enriches the dish with flavor but also offers significant nutritional benefits. In terms of calories, a serving of Veronese sheet pizza is around 300-350 calories, depending on the ingredients used and the portions. This makes it an acceptable choice for a balanced meal, especially when accompanied by a fresh salad.

Can Veronese Sheet Pizza be Frozen?

Many wonder if it is possible to freeze Veronese sheet pizza. The answer is yes, it can be done! However, it is important to follow a few steps to ensure the best quality when consumed. Before freezing, it is advisable to let the pizza cool completely and then cut it into portions. Use food bags or airtight containers to prevent freezer burn. When you want to enjoy it, simply take it out of the freezer and let it thaw in the refrigerator for a few hours or at room temperature. Afterwards, it can be reheated in the oven to restore its original crispness. By following these simple precautions, you can enjoy Veronese sheet pizza even days after it was made.