Pizza Story : Part 2
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While
you are sitting at home, enjoy cooking and tasting it easily
Read
the first part, I am sure you will like it very much
Deviled pizza
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 20 min  + 3 h rest Ingredients
For the dough
ü 240 g of flour
ü 12 g of yeast of beer
ü salt
For the filling
ü 160 g of spicy salami
ü 120 g of champignon mushrooms
ü 120 g cooked (beef or buffalo) meat
ü 100 g of mozzarella
ü 200 g of passata of tomato
ü parsley
ü extra virgin olive oil
ü salt
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● Sift the flour together with the salt and place
it in a fountain, placing the yeast dissolved in 1.2 dl of lukewarm water in
the center. Knead the dough until it is soft and elastic, form a loaf and put
it to rise in a dry place for 3 hours after making a cross cut on the
surface.
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● Clean the champignons, removing the residues of
earth, slice them thinly and stew them for a few minutes in a pan with a
drizzle of oil and a pinch of salt. Cut the (beef or buffalo) meat and mozzarella into small
pieces; slice the salami.
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● Roll out the dough with a rolling pin, place it
in a greased oven pan and season with the tomato sauce.
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● Bake in a preheated oven at 200 ° C for 10
minutes, then take out of the oven and add the mozzarella, salami, (beef or buffalo) meat and
champignons, then re-supply for 10 minutes. Sprinkle with plenty of chopped
parsley and serve.
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Rich pizza
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30 min
30 min + 3 h rest Ingredients
For the dough
ü 240 g of flour
ü 12 g of yeast of beer
ü salt
For the filling
ü 240 g of spinach
ü 1 red onion
ü 160 g of mozzarella
ü 6 morsels of mozzarella
ü 12 cherry tomatoes
ü 200 g of tomato sauce
ü basil
ü extra virgin olive oil
ü salt
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● Sift the flour together with the salt and place
it in a fountain, placing the yeast dissolved in 1.2 dl of lukewarm water in
the center. Knead the dough until it is soft and elastic, form a loaf and put
it to rise in a dry place for 3 hours after making a cross cut on the
surface.
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● Clean the spinach, wash it and cut it coarsely.
Pour them in a pan with the thinly sliced onion and 1 tablespoon of oil and
cook for about ten minutes, adding salt. Reduce the diced mozzarella; cut the
pieces of mozzarella and tomatoes into small pieces, previously washed.
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● Roll out the dough with a rolling pin, place it
in a greased pan and sprinkle with the tomato puree and spinach; bake in a
hot oven at 220 ° C for 30 minutes, adding the mozzarella with dice-ni in the
last 10 minutes. Complete with cherry tomatoes, mozzarella balls and some
basil leaves and serve.
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Pizza margherita
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+ 3 h rest Ingredients
For the dough
ü 240 g of flour
ü 12 g of yeast of beer
ü salt
For the filling
ü 240 g of buffalo mozzarella
ü 320 g of peeled tomatoes
ü 4 basil leaves
ü extra virgin olive oil
ü olive
ü salt
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● Sift the
flour together with the salt and place it in a fountain, placing the yeast
dissolved in 1.2 dl of lukewarm water in the center. Knead the dough until it
is soft and elastic, form a loaf and put it to rise in a dry place for 3
hours after making a cross cut on the surface.
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● Cut the
mozzarella into cubes, pour it into a colander and drain the liquid. Coarsely
chop the poultry, pour them into a bowl and season with a pinch of salt.
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● Roll out
the dough with a rolling pin, place it in a greased oven pan and spread the
tomatoes and mozzarella over it; flavor with a drizzle of oil and bake in a
hot oven at 220 ° C for 20 minutes.
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● Remove
from the oven, complete with basil leaves and a drizzle of oil, then bake
again for 5 minutes and serve.
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