Recipe for four
Ingredients:
Dough:
1 teaspoon active dry yeast
2/3 cup warm water
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
Toppings:
3/4 cup tomato sauce
½ cup thickly chopped onion
1 teaspoon sugar
2 cups shredded mozzarella cheese
½ cup grated hard cheese (preferably Pecorino or Gruyere)
1/4 cup thickly chopped fresh basil
1 tablespoon dried oregano
1/3 teaspoon black pepper (powdered)
2 tablespoons olive oil
Preparation:
First we start with the dough: Sprinkle the yeast and the sugar over the surface of the warm water in a cup. Let stand for 2 minute, then stir to dissolve. Mix in a bowl the flour, salt and olive oil. Add the content of the cup (activated yeast) in the bowl and keep stirring. When the dough is too thick to stir, turn out onto a floured surface, and knead for 6-8 minutes. Knead in a little more flour if the dough is too sticky or some more water if is too hard to knead and the ingredients do not mix. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 220oC.
When the dough has risen (it takes at least 30 minutes), flatten it out on a lightly floured surface. Roll or stretch out into a circle, and place on a baking pan. It should have a thickness not more than ½ a centimeter.
Toppings: In a bowl mix .the tomato sauce, the olive oil, the sugar, the onion, oregano, black pepper and let it stand for 10 minutes.
Spread the tomato mixture evenly over the dough. Sprinkle mozzarella cheese, basil, and pecorino cheese.
Bake for 15 minutes in the preheated oven, or until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Serve hot. Enjoy!
Xs-Recipes
Ingredients:
Dough:
1 teaspoon active dry yeast
2/3 cup warm water
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
Toppings:
3/4 cup tomato sauce
½ cup thickly chopped onion
1 teaspoon sugar
2 cups shredded mozzarella cheese
½ cup grated hard cheese (preferably Pecorino or Gruyere)
1/4 cup thickly chopped fresh basil
1 tablespoon dried oregano
1/3 teaspoon black pepper (powdered)
2 tablespoons olive oil
Preparation:
First we start with the dough: Sprinkle the yeast and the sugar over the surface of the warm water in a cup. Let stand for 2 minute, then stir to dissolve. Mix in a bowl the flour, salt and olive oil. Add the content of the cup (activated yeast) in the bowl and keep stirring. When the dough is too thick to stir, turn out onto a floured surface, and knead for 6-8 minutes. Knead in a little more flour if the dough is too sticky or some more water if is too hard to knead and the ingredients do not mix. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 220oC.
When the dough has risen (it takes at least 30 minutes), flatten it out on a lightly floured surface. Roll or stretch out into a circle, and place on a baking pan. It should have a thickness not more than ½ a centimeter.
Toppings: In a bowl mix .the tomato sauce, the olive oil, the sugar, the onion, oregano, black pepper and let it stand for 10 minutes.
Spread the tomato mixture evenly over the dough. Sprinkle mozzarella cheese, basil, and pecorino cheese.
Bake for 15 minutes in the preheated oven, or until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Serve hot. Enjoy!
Xs-Recipes
