White pizza with zucchini, onion and mozzarella cheese

Ingredients for 2 round pizzas:

250 g 0 flour; 250 g manitoba; 325 ml room temperature water; 2 g dry brewer’s yeast (or 6 g fresh); 2 tbsp extra virgin olive oil; 10 g salt
For the dressing: 2 medium zucchini; 1 white or golden onion; 200 g fior di latte mozzarella; Extra-virgin olive oil to taste; Salt and pepper to taste; A few mint or fresh basil leaves.

Prepare the dough:

• In a bowl dissolve the yeast in some of the water.
• Add flour a little at a time and start kneading.
• Pour in the rest of the water and then the salt.
• Finally add the oil and knead until the dough is smooth and elastic.
• Cover and let rise 3-4 hours at room temperature (or 12-18 hours in the refrigerator).

Prepare the dressing:

• Cut the zucchini into rounds and the onion into thin slices.
• In a frying pan, heat a little oil and wilt the onion for 2-3 minutes.
• Add the zucchini and cook another 3-4 minutes-they should remain crispy.
• Adjust for salt and pepper.

Laying and baking:

• Cut the dough in half and create two balls.
• Roll out the first ball in a well-oiled round baking pan.
• Brush the surface with a little oil and a pinch of salt.
• Bake the “white” base at 250°C for 5-7 minutes (this is to make it crispy).
• Drain the mozzarella well and cut it into pieces
• Pull out the pizza, add half of the zucchini and onion topping and half of the mozzarella pieces.
• Return to the oven for another 7-10 minutes, until the mozzarella cheese is melted and the crust is golden brown.
• Repeat the process for the second pizza. (With a large oven, it is possible to bake the two pizzas together. In this case, halfway through baking reverse the positions).

Remove from the oven and, before serving the pizzas piping hot, top with a drizzle of raw oil and mint or basil leaves.

Wine pairing:

(Edited by Stefania Vinciguerra)

Spoleto Trebbiano Spoletino Nubìte 2024 Terre de La Custodia

Straw yellow color, with greenish highlights. Complex nose, fruity, with golden apple and yellow peach, some hydrocarbon notes and sulfurous hints. The sip is fresh, agile, has good body and excellent acidity, very typical.

Production area: Montefalco, 5-hectare vineyard with 15 years of age, located 400 meters above sea level. Medium-textured soil type, tending to clayey.

Grape varieties: 100% Trebbiano Spoletino. Spurred cordon and Guyot training system; vine density: 5,000/ha; production per hectare: 100 quintals.

The year 2024:

The long mild and rainy period, which lasted from autumn to late spring with temperatures above the seasonal average, characterized the vine’s vegetative cycle, with a substantial advance in the budding and flowering phase. Rainfall that lasted until late June generated significant vegetative development, but also promoted water reserves in the subsoil that contributed to steady and lush plant growth. The season continued without major water stress until mid-July, from there on temperatures began to rise even with peaks over 40°C. Despite these climatic challenges, the quality and health status of the grapes were always very good.

Grape harvest: mid-September.

Production processes: Trebbiano Spoletino grapes selected already in the field and harvested in the early morning hours, at the lowest temperatures of that period, were cooled on arrival at the winery, thus avoiding both oxidative phenomena that could compromise the aromatic potential and the beginnings of undesirable fermentations. White vinification with soft pressing of the grapes in an oxygen-free environment so as to slow down the oxidasic activity of the enzymes as much as possible. Static settling for 24-48 hours to clean the must, inoculation with selected yeasts to trigger alcoholic fermentation. Fermentation occurred at low temperature for 12-14 days in steel silos. Maturation of the masses in steel for 4 months. Blending of the masses and further aging period in steel. Then in bottle for another 2 months.

Alcohol content: 12.5% vol.

Serving temperature: 10-12° C

Recommended pairings: Mazara red shrimp tartare and strawberries, seafood risotto or Roccaverano robiola.