Pizzettais a culinary recipe for small pizza diners with olives, cheese and ham.
For the test:
- 500 gr of flour
- 3 tbsp. l. olive oil
- 1 tsp. salt;
- 250 ml of warm water;
- 1 bag of dry yeast (7 grams);
- 1 tbsp. l. sugar.
For the filling:
- 150 ml of tomato puree;
- 1/4 tsp. salt;
- 1 tbsp. l. olive oil
- 3/4 tbsp. l. dried oregano;
- 300 grams of mozzarella cheese, minced;
- green olives (1/2 olives for 1 pizza);
- 40 gr of ham.
Put the yeast and sugar in warm water and leave to come. Put the flour, salt and olive oil in a bowl. When the yeast starts to foam, pour it into the flour mixture and knead the dough. Put the dough to rise for 2 hours or until its volume doubles.
Cut the ham and olives and set aside.
Preheat the oven to 1900C. When the dough rises, divide it into 15 equal balls and press them with the palm to a thickness of about 1.2 cm. Place the billets from the dough on a baking tray covered with paper and put on each tomato sauce.Bake for 15 minutes or until pastry is ready.
Remove the sheet from the oven, add the grated mozzarella cheese, ham and olives. Put back in the oven and bake for another 5 minutes or until the cheese has melted and become golden brown.
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