Portions: 08 Preparation time: 55 minutes

Yeast-free pizza with OLE! Dry Tomatoes Pastena with Correggio Cheese


  • 2 glasses of wheat flour
  • 1/3 glass of olive oil
  • 2 flat spoons of baking powder
  • 2/3 glass of milk (if you have no milk use warm water)
  • salt, pepper, oregano, thyme, basil, and other favourite herbs


Sift the flour and mix with baking powder. Sprinkle with salt. Form the flour into a cone, make a pit in the centre, and pour the milk/water and olive oil inside. Sprinkle with herbs and knead into stretchable and smooth dough. Roll out and place on a baking tray covered with olive oil and sprinkled breadcrumbs. You can also put in on baking paper, but a tray is preferred. Spread the Pastena and passata, add tomato slices, mozzarella slices, and a few leaves of basil. Heat for about 20 minutes in an oven preheated to 190 degrees C. Add the ham and olives and heat for a few more minutes. Decorate the pizza with arugula right after you take it out of the oven.