Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
This vegetarian pizza is light and tasty, perfect as an appetizer or for aperitivo.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Combine the flours and water in a bowl, mix briefly, and let rest for 45 minutes.
Step 2 of 7: Meanwhile, prepare the hummus by blending the chickpeas with tahini, lemon juice, and a generous forkful of friarielli preserved in oil. Put it in the fridge.
Step 3 of 7: Continue the dough by adding the yeast, start kneading, and when it is almost smooth, add the oil. Once absorbed, add the salt and the remaining water, continuing to knead until you get a smooth and elastic dough ball.
Step 4 of 7: Let the dough rest for 2 hours, do some folds, then place it in the fridge for about 12 hours.
Step 5 of 7: After resting, divide the dough into 3 balls, let them rise in a warm place for one hour, then stretch them with your hands on the work surface, dusted with plenty of semolina.
Step 6 of 7: Bake in a pizza oven at 400°C for 3-4 minutes, or in a regular oven at maximum temperature for 7-8 minutes.
Step 7 of 7: Cut the pizzas into slices and garnish each slice by first adding the hummus, then a small nest of friarielli, and finally the sun-dried tomato pesto. Serve!
In summary: Contains nickel · Allergens detected: Gluten and Sesame
In gray: not detectedDetected
| Average values | Per serving281 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 3,555 kJ850 kcal | 1,265 kJ302 kcal |
| Fat | 13.49 g | 4.8 g |
| of which saturated fatty acids | 1.88 g | 0.67 g |
| Carbohydrates | 143.11 g | 50.93 g |
| of which sugars | 5.68 g | 2.02 g |
| Fibre | 19.45 g | 6.92 g |
| Protein | 37.2 g | 13.24 g |
| Salt | 1.21 g | 0.43 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
