Alberto Guida and M. Carmen Sánchez won the second Reto Moringa contest on presenting a recipe “with soul” that brings together the best of Italian pizzas with a variety of healthy ingredients among which stands out the functional food Moringa oleifera that, as its creators claim: ” gives the pizza nutritional balance”
The Reto Moringa jury considered that putting Moringa into the dough is a good way of incorporating the herb into the recipe at the same time as showing respect for the traditional pizza recipe. Furthermore, four different types of flour were used as well as a significant amount of Moringa in order to enrich the dish nutritionally.
Morinpizza Alma, #RetoMoringa 2016 from Ygua360 on Vimeo.
Alberto and M. Carmen are being awarded a trip to discover Paraguay and one of its Green treasures: the Moringa Yguá Plantation”.
Pizza is a food that can be part of a healthy diet as it allows a great variety of ingredients to be integrated in its preparation. It is a popular food and this is a good motive for presenting and getting to know about using less well-known ingredients that are healthy and of good quality like the Moringa.
Let´s learn how to prepare the recipe:
Ingredients for dough to make 2 pizza 60X30 and 2 bread loaves of 1kg approximately:
– Yeast, envelope of 20 gr.
– Fructose, 1 tsp.
– A mixture of flours: spelt, rye, kamut and buckwheat, wholemeal and organic 2 kgs
– Moringa powder, 0,5 kg.
– Himalayan salt, 1 tsp.
– Oil, 5 soupspoons.
– Water.
Preparation:
-In a small bowl you put 20 cl warm water, a packet of yeast and a teaspoon of fructose. Stir and leave to dissolve for 15 minutes.
– In a big bowl add:
- around 2 kg of a mixture of flours as indicated in the list of ingredients in equal quantities or to one´s own taste.
- 0,5 kg MORINGA YGUÁ powder
- Himalayan salt: one teaspoon.
- Oil: 5 soupspoons.
- enough water to make a dough that can be kneaded by hand.
- Yeast already dissolved.
-The mixture is mixed, kneaded and placed in a bowl previously dusted with flour. It is allowed to stand, covered with a cloth on a warm base for 1 hour.
– Baking paper is placed on the work surface, cut to the size of the tray to be used. Sprinkle flour, preferably kamut, on the paper and the dough to facilitate handling. Part of the dough is extended over the tray and stretched to fit with a rolling pin.
– Add the ingredients of choice on the pizza base, and place it in the oven at maximum heat with the fan on until it is ready to serve.-
– As mentioned previously, the proportions of the ingredients used serve to make dough for 2 pizzas and 2 loaves of bread of 1 kilo.
Buon appetito!
