CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
|
Femina, Femina3, Starters |
4 |
servings |
INGREDIENTS
100 |
g |
Flour |
1/2 |
ts |
Salt; (2 g.) |
1/2 |
tb |
Oil; (7 ml.) |
1 |
ts |
Fresh yeast; (5 g.) |
4 |
tb |
Extra virgin olive oil; (60 ml.) |
4 |
|
Flakes; (8 g.) garlic, |
|
|
; crushed |
2 |
|
Onions; chopped (120 g.) |
500 |
g |
Tomatoes; skinned, deseeded |
|
|
; and chopped |
200 |
ml |
Dry white wine |
2 |
ts |
Dried mixed herbs; (10 g.) |
|
|
Salt and pepper to taste |
|
|
A pinch of sugar |
4 |
|
Pizza rounds |
4 |
|
Mushrooms; (60 g.) |
|
|
Salt to taste |
|
|
Chopped fresh basil to taste |
|
|
Tomato sauce for layering the base |
40 |
g |
Cheese for garnishing |
4 |
|
Pizza rounds |
4 |
md |
Sized prawns; (60 g.) |
60 |
g |
Squid |
|
|
Salt to taste |
|
|
A few basil leaves; chopped |
|
|
Tomato sauce for layering the base |
40 |
g |
Cheese for garnishing |
INSTRUCTIONS
FOR THE PIZZA DOUGH
FOR THE TOMATO SAUCE
FOR THE MUSHROOM PIZZA
FOR THE SEAFOOD PIZZA
To prepare the pizza base: SIEVE the flour and salt into a large
bowl. Add the oil and yeast and knead to a soft elastic dough for
about five minutes by hand. Or two minutes in a blender. Cover and
keep aside to rise in a warm place for one-and-a-half hours until
double in size. Roll out the dough on a floured surface to about five
mm. thickness and cut small roundels using a pastry cutter.
To prepare the tomato sauce: Heat the oil in a pan. Season with
garlic. Add the onion and saut_ for two to three minutes until
golden. Add tomatoes, wine and mixed herbs. Bring to a boil and cook
rapidly for 15 minutes or until it thickens. Season with salt, pepper
and sugar. Keep aside to cool.
Smear the pizza base with the tomato sauce. Mix the seasoning with the
mushrooms or the prawns and spread over the pizza bases. Top with
basil and grated cheese. Bake till done.
The same proportions of meat and cheese could be used for the
remaining toppings.
Converted by MC_Buster.
NOTES : Mini pizzas with mushroom or seafood topping
Converted by MM_Buster v2.0l.
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