Pour the kamut flour, the dry brewer’s yeast and sugar in a bowl and mix. Mix the warm water, oil and salt and gradually add them to the dry ingredients, working first with a wooden spoon, then moving to the floured kneading board. Knead about ten minutes, then shape the dough into a ball, put it back into the bowl, cover it with cling film and let it rise for at least 6 hours in the oven turned off.

Afterwards, take the dough, roll it out into 2 square pizzas with 25-cm diameter.

Place them in two oiled baking pans, pour the tomato puree on top. Sprinkle with a little oil and bake at 250° C for 10 minutes.

Remove from the oven, add the slices of mild Provolone Valpadana P.D.O., the chopped late-season radicchio and put back into the oven for another 10 minutes.

Take out once again and complete with the pâté of green olives. Serve.