Ingridients:
- 90g Dry-weighed quinoa (once hydrated will weigh 170g)
- 30/40g water
- Salt
- 100g Homemade tomato sauce
- 60g Grated mozzarella
- 30g Sliced mushrooms
- 20g Cranberries
- 5g Rocket
- 15g Pesto
- Black Truffle
Wash the quinoa. Leave it to soak for at least 3 hours. Rinse the quinoa, drain, and mash it with the rest of the ingredients until the grains are almost invisible. Grease the baking paper with a little egg yolk. Spread the dough and shape it with the help of a spoon. Bake for six minutes at 200°C with heat above and below. Take it out of the oven, take off the paper, add the cheese, on top of it the tomato, rocket, mushrooms, and cranberries and put it back in the oven until it is all cooked and the edges are toasted. Take it out of the oven, add pesto, grate the black truffle, and serve!
