Kastanienpizza Italian-Style

Try this delicious pasta dish:

Mix chestnut flour, wheat flour and salt in a baking bowl. Melt the fresh yeast in the lukewarm water and add it to the flour form with the olive oil. Knead the dough and leave it in a warm place with the lid closed for at least half an hour.

Preheat the stove to 250 °C.

Put the hazelnuts in a freezer bag and crush them coarsely with a cake roller.

Work the dough repeatedly and add the chopped hazelnuts. Form the dough into a tart mold (28cm), pressing it well into the mold with your fingers.

Pluck the needles of a small sprig of rosemary from the stem and press them into the dough. Spread olive oil on the dough and evenly distribute a heaping tbsp. of coarse salt on top.

Place the tart on the bottom of the oven and bake for 12-15 minutes.

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