Faccia Brutto Recipe
Make Faccia Brutto Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Flour and Salt
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Create a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Topping Preparation
- 6
Prepare Toppings
While the dough is rising, prepare the toppings. In a skillet, sauté the sliced mushrooms and garlic cloves (minced) in a little olive oil until soft.
- 7
Add Spinach
Add the fresh spinach to the skillet and cook until wilted. Season with black pepper and red pepper flakes. Set aside to cool slightly.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 475°F (245°C) while the dough is finishing its rise.
- 9
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangular shape approximately 1/2 inch thick.
- 10
Add Ricotta
Spread the ricotta cheese evenly over the rolled-out dough.
- 11
Top with Vegetables
Spoon the sautéed spinach and mushroom mixture over the ricotta, distributing it evenly.
- 12
Sprinkle Parmesan
Sprinkle the grated Parmesan cheese over the top.
- 13
Bake
Transfer the assembled dough onto a baking sheet or pizza stone. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.