In the cold department of the supermarket you will find a lot of different wrap-like types of prepared dough (piadine). I was curious to find out how a ‘kamut-piadina’ would taste and decided to use this as an altnernative for a pizza bottom. Kamut is a kind of wheat, but per definition organically grown.
To keep it ‘healthy’ I will prepare one with salmon and light white creamy cheese, and the other one with tomato sauce and courgette.
For the tomato/courgette pizza prepare a small amount of thick tomato sauce. Chop 2 garlic cloves. Fry in a bit of olive oil. Add 1 table spoon of dried oregano and a small can of passata (200 grams). Add pepper and salt. Cook until you get a thick sauce. Cut 1 small courgette in long spaghettis (with a special tool it is super easy). Spread first the tomato sauce on a piadina and then the courgette. Add pepper, salt and finish with small pieces of mozzarella cheese.
For the salmon pizza use light creamy white cheese with herbs (I looked everywhere for ready made one, but had to make my own herbal version with garlic, and fresh basil). Spread a thin layer of the white cheese on the piadina. Spread baby spinach ( 100grams for a big piadiana), 300 grams of green asparagus and pieces of smoked salmon (for 2p 150 grams). Finish with pepper, salt and a drizzle of olive oil.
Two different flavors, a lot of color on your plate, and less kcal than with a normal pizza, I hope everybody will be happy!