Taste USA: Pizza

Saturday, June 25, 2016

tomato, basil, and mozzarella pizza

How to make tomato, basil, and mozzarella pizza recipe - This thin-crust pizza has a bright and breezy West Coast feel with the use of fresh tomatoes and herbs.

MAKES 2

PREP TIME 30 mins, plus rising, COOK TIME 15–20 mins

Ingredients:
2 1⁄4 tsps active dried yeast
1 tsp sugar
3 cups all-purpose flour, plus extra for dusting
1 tsp salt
3 tbsp olive oil, plus extra for greasing
2 tbsp fine polenta or cornmeal, for dusting

For the topping:
3 tbsp olive oil
6 ripe plum tomatoes, skinned and finely chopped
2 garlic cloves, crushed
salt and freshly ground black pepper
1 1⁄4 cup thinly sliced mozzarella
handful of basil leaves, roughly torn

Method:
1 Whisk the yeast and sugar in 1 cup of warm water until the yeast has dissolved. Cover with plastic wrap or a clean dish towel and leave for 5 minutes until the surface is frothy.

2 Sift together the flour and salt into a large bowl. Make a well in the center and mix in the yeast mixture, along with the oil. Bring the mixture together and add a little more water, if needed, to form a soft, pliable dough.

3 By hand or in a food processor with a dough hook, knead the dough for 5–10 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover it tightly with plastic wrap and a clean dish towel, and leave it to rise for 30–45 minutes, or until doubled in size.

4 Meanwhile, make the tomato sauce. In a large, heavy-based frying pan, heat the oil over medium heat and add the tomatoes and garlic. Season well and cook over medium heat for 5 minutes, or until the tomatoes have broken down and any liquid has evaporated to leave a thick paste. (If the tomatoes are not ripe, try adding a pinch of sugar and 1 tsp of tomato paste to enhance the flavors of the sauce.) Set aside to cool.

5 Preheat the oven to 475ºF (240ºC). Scatter two 12in (30cm) square baking trays with 1 tbsp each of the polenta. Place the dough on a floured surface and knock it back. Divide it into 2 equal pieces and roll out the pizzas to a diameter of 11–12in (28–30cm).

6 Place the rolled out pizzas on the prepared trays and stretch them to fit the tray. Divide the tomato sauce equally between the pizzas, then scatter the mozzarella evenly over the surface. Bake for 10–12 minutes until the surface is bubbling and crispy at the edges, and the base is crisp. Finish by scattering the basil over the pizzas.

tomato, basil, and mozzarella pizza

Tuesday, June 14, 2016

Pizza Dough

How to Make Pizza Dough Recipe - preparation 5 minutes plus rising

Makes 1 large or 2 small bases

Ingredients:
225g/8oz/2¼ cups strong plain (bread) flour plus extra to dust
½ tsp fine sea salt
½ tsp easy-blend dried yeast
1 tbsp olive oil plus extra to oil

Method:
1 Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml/¼ pint/scant ⅔ cup warm water and the oil to form a dough.

2 Turn the dough out on to a clean lightly floured surface and knead well for 8–10 minutes until smooth and elastic. (Alternatively, knead in a large food mixer fitted with a dough hook.)

3 Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour or until doubled in size.

4 Knock back the dough and shape into 1 large or 2 small circles.

Wednesday, May 25, 2016

Tuna Melt Pizza

How to Make Tuna Melt Pizza Recipe - preparation 5 minutes cooking time 10–12 minutes Serves 4

Ingredients:
2 large ready-made pizza bases
2 tbsp tomato paste
1 red (bell) pepper, seeded and diced
2 x 200g/7oz cans tuna, drained
1 x 200g/7oz can sweetcorn kernels, drained
125g/4oz/1 cup grated Cheddar

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Spread each pizza base thinly with tomato paste. Top each one with the red pepper, tuna and sweetcorn. Sprinkle over the grated Cheddar.

3 Put each pizza on a baking sheet and cook in the oven for 10–12 minutes until the cheese has melted and is golden.

4 Cut the pizzas into wedges to serve.

Tuesday, May 24, 2016

Mozzarella, Prosciutto and Rocket Pizza

How to Make Mozzarella, Prosciutto and Rocket Pizza Recipe - preparation 10 minutes cooking time 15–18 minutes Serves 4

Ingredients:
flour to dust
1 x 300g/11oz pack pizza base mix
340g/12oz fresh tomato sauce
250g/9oz mozzarella cheese, drained and roughly chopped
8 thin slices Parma ham, cut into strips
a handful of rocket (arugula)
a little olive oil to drizzle
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly flour 2 large baking sheets.

2 Mix the pizza base dough according to the instructions on the pack. Divide the dough into two and knead each ball on a lightly floured surface for 5 minutes, then roll out to make two 23cm/9in rounds. Place on the prepared baking sheets.

3 Divide the tomato sauce between the pizza bases and spread it out, leaving a small border around each edge. Scatter the mozzarella over the top, then add the Parma ham. Season with salt and pepper.

4 Bake the pizzas in the oven for 15–18 minutes until crisp and golden. Top with rocket and drizzle with oil.

Mozzarella, Prosciutto and Rocket Pizza

Friday, April 29, 2016

Pizza Rolls

How to make Pizza Rolls Recipe

Ingredients:
2 lb beef,Ground
3 cn tomato paste (6 oz)
3 t fennel seed
2 t salt
1/4 t pepper
1 1/2 t oregano
1 garlic salt
1 1/2 t accent
1 lb american cheese (or 12-oz)
1 pk sliced
1 dozen
2 c milk
2 loaves
1 eggs
1 sandwich bread

Method:
Brown meat, drain and add tomato paste and seasonings. Simmer 30 minutes. Lay cheese on top and allow to melt, then mix in.

Cool while doing bread. TO DO BREAD: Beat eggs with milk. Dip bread in egg mixture and cook like French toast; stack. Read More

Pizza Hat Crust

How to make Pizza Hat Crust Recipe

Ingredients:
1 van geffen vghc42a
2 pk dry yeast
2/3 c water,Warm
2 t sugar
2 c cold water
3 T corn oil
2 T sugar
1/4 t garlic salt
1 t salt
1/2 t dry oregano leaves
6 1/2 c all-purpose flour,(6 1/2 to 7)

Method:
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coating your hand with as you knead the dough.

Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded douogh in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag.

You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal.

Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450, about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven.

If you don't want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 minutes, you can bake as directed above. Read More

Pizza Chain Style Dough Mix

How to make Pizza Chain Style Dough Mix Recipe

Ingredients:
8 c unbleached bread flour
4 c unbleached all-purpose
1 flour
1 c cornmeal
1/4 c sugar
3 T salt
3 T baking powder

Method:
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well-sealed plastic bags. Keeps four months.

To Make Pizza Dough (one large or several smaller pizzas)

1 cup water 1- 1 1/2 tsps. fast rise yeast 3 cups pizza dough mix 2 tbsps. olive oil

Can be made as a regular dough by hand or in a stand up mixer with dough hook or bread machine on dough cycle, following manufacturer's instructions. For electric mixer, place water in a bowl with yeast.

Mix a moment and allow mixture to sit about five minutes to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed, about five to seven minutes.

Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding to make pizza. Read More

Pizza Hut Stuffed Crust Pizza

How to make Pizza Hut Stuffed Crust Pizza Recipe - Here is a quick and easy way to make stuffed crust pizza like Pizza Hut, using ready-made refrigerated pizza dough and string cheese.

SERVES 4–6

Ingredients:
1 (13.8-ounce) can of refrigerated pizza dough
7 pieces of string cheese
Olive oil, for brushing
½ cup marinara sauce
2 cups shredded pizza cheese
24 slices pepperoni

Method:
Preheat the oven to 425°F.

Roll out the dough on a floured surface until it's 18" across. Put on a greased pan.

Poke the dough several times with a fork to prevent bubbling.

Place a ring of string cheese end to end all the way around the edge of the dough.

Fold the dough over the cheese and press firmly. Brush the top of the folded dough with olive oil.

Cover with sauce, cheese, and pepperoni.

Bake for 12–16 minutes, until the crust turns brown and the cheese has melted. Read More

Pizza Hut Cavatini

How to make Pizza Hut Cavatini Recipe - Cavatini has been off the menu at Pizza Hut for a long time, so the only way to get this dish is to make it yourself.

SERVES 4

Ingredients:
½ stick margarine
1 diced large onion
1 diced large green bell pepper
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti)
1 (16-ounce) jar meat-flavored spaghetti sauce
½ pound browned hamburger
½ pound browned Italian sausage
½ pound thinly sliced pepperoni
1 cup shredded mozzarella cheese

Method:
Preheat oven to 350°F.

In a skillet, melt the margarine over medium-high heat. Add onions, peppers, and garlic powder and sauté for about 4 minutes. Meanwhile, cook pasta according to box directions.

Heat sauce and combine with hamburger and sausage.

Use cooking spray to lightly grease a 13" × 11" casserole dish. Place ½ of the cooked pasta in the dish, followed by ½ the vegetables, ½ of the pepperoni, and ½ the sauce. Repeat with another layer.

Spread mozzarella cheese over the top and bake for about 45 minutes, or until cheese has melted. Read More

Thursday, February 4, 2016

Quick and Easy Pizza Crust

How to make Quick and Easy Pizza Crust Recipe - This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust.

Serve: 8

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Method:
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Quick and Easy Pizza Crust

Pizza Dough 3

How to make Pizza Dough 3 Recipe - A friend gave me this recipe for pizza dough. It is quick, easy and delicious.

Serve: 12

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

Method:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Pizza Dough 3

Pizza Dough 1

How to make Pizza Dough 1 Recipe - This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Serve: 15

Ingredients:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Method:
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Pizza Dough 1

Monday, February 1, 2016

Jay's Signature Pizza Crust

How to make Jay's Signature Pizza Crust Recipe - This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza.

Serve: 15

Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Method:
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Jay's Signature Pizza Crust

Friday, January 22, 2016

Buffalo Style Chicken Pizza

How to make Buffalo Style Chicken Pizza Recipe - Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together.

6 servings:

Ingredients:
3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese

Method:
Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Buffalo Style Chicken Pizza

Friday, January 15, 2016

cheats pepper pizza

How to make cheats pepper pizza recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
4 pitta breads
4 tablespoons tomato ketchup
4 ready-roasted red and yellow peppers from a jar, drained and sliced
4 spring onions, sliced
150 g (5 oz) mozzarella cheese, sliced
small handful of rocket leaves

Method:
Toast the pitta breads for 2 minutes on each side. Top each one with 1 tablespoon tomato ketchup and the roasted peppers, spring onions and mozzarella.

Place under a preheated hot grill and cook for 4–6 minutes, until bubbling and golden.

Serve topped with the rocket.

For polenta pepper pizza, bring 1 litre (1¾ pints) water to the boil in a large saucepan. Slowly pour in 250 g (8 oz) polenta, stirring constantly. Add 1 teaspoon dried oregano, season and continue to cook, stirring, for 8–10 minutes, until the polenta is thick.

Divide in half, pour out onto 2 lightly oiled baking sheets, and spread into a circle about 1 cm (½ inch) thick. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes.

Spread 400 g (13 oz) can chopped tomatoes over the polenta, then top with 350 g (11½ oz) ready-roasted peppers, cut into strips, and 10–12 roughly torn basil leaves, then sprinkle with 250 g (8 oz) sliced mozzarella cheese.

Bake for a further 12–15 minutes, until the cheese is golden and bubbling. Serve hot, cut into wedges. Total cooking time 40 minutes.

cheats pepper pizza

Sunday, January 10, 2016

artichoke and asparagus pizzas

How to make artichoke and asparagus pizzas recipe

Serves 4

Preparation time 20 minutes, plus proving, Cooking time 45 minutes

Ingredients:
400 g (13 oz) wholemeal flour
1 x 5 g (¼ oz) sachet fast-action dried yeast
2 teaspoons sugar, plus a pinch
1½ teaspoons salt
2 tablespoons olive oil
225 ml (7½ fl oz) hand-hot water
2 garlic cloves, finely chopped
300 g (10 oz) basil and onion passata
1½ teaspoons dried oregano
400 g (13 oz) can artichokes in water, drained and thickly sliced
200 g (7 oz) asparagus tips
250 g (8 oz) ricotta cheese
100 g (3½ oz) finely grated reduced-fat extra mature Cheddar cheese (optional)
handful of rocket leaves
chilli oil, for drizzling (optional)
salt and pepper

Method:
Put the flour, yeast, 2 teaspoons sugar and the salt in a bowl. Pour in 1 tablespoon of the oil and measurement water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place to rise for 1½ hours or until doubled in size.

Meanwhile, heat the remaining oil in a saucepan over a low heat, add the garlic and cook for 1 minute. Stir in the passata, ½ teaspoon of the oregano and a pinch of sugar and season with salt and pepper to taste. Simmer for 30 minutes or until thick. Heat a griddle pan, add the artichokes and cook for 3–4 minutes, turning once, or until slightly charred. Repeat with the asparagus.

Divide the dough into 4 and roll out on a floured surface until about 20 cm (8 inches) in diameter. Place the bases on lightly greased baking sheets, cover and leave to rise for a further 30–45 minutes. Thinly spread the sauce over the bases and arrange the griddled vegetables on top. Add teaspoons of ricotta and the Cheddar, if using. Scatter over the remaining oregano.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until bubbling and the bases are crisp. Serve topped with the rocket and drizzled with a little chilli oil, if liked.

For quick pitta pizzas, spread a little basil and garlic passata over 4 wholemeal pitta breads. Top with 200 g (7 oz) char-grilled vegetables and the ricotta, Cheddar and oregano, as above. Place under a preheated grill for 4–5 minutes or until golden and bubbling.

artichoke and asparagus pizzas

Wednesday, November 25, 2015

Asparagus and taleggio pizza

How to make Asparagus and taleggio pizza recipe

Serves 2

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
5 tablespoons passata (sieved tomatoes)
1 tablespoon red pesto
pinch of salt
1 large ready-made garlic pizza bread
250 g (8 oz) Taleggio cheese, derinded and sliced
250 g (8 oz) cherry tomatoes, halved
175 g (6 oz) fine asparagus spears, trimmed
2 tablespoons olive oil
pepper
a few basil leaves

Method:
Mix together the passata, pesto and salt in a small bowl and spread the mixture over the top of the garlic pizza bread. Top with the Taleggio, cherry tomatoes and asparagus spears and drizzle with the oil.

Bake the pizza directly on the oven shelf or on a pizza tray at the top of a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until the asparagus is tender and the pizza base is crisp.

Grind some pepper over the top and scatter over basil leaves before serving.

For artichoke, egg & Parma ham pizza, omit the red pesto and spread the passata and salt over the pizza bread as above, then top with a 400 g (13 oz) can artichoke hearts, drained and quartered, 8 slices of Parma ham torn into shreds and 3 handfuls of chopped pitted black olives.

Break a small egg into the centre of the pizza, then top with 250 g (8 oz) torn mozzarella pieces and some basil leaves. Bake as above.

Asparagus and taleggio pizza

Monday, November 23, 2015

Tortilla pizza with salami

How to make Tortilla pizza with salami recipe

Makes 2

Preparation time 5 minutes, Cooking time 8–10 minutes

Ingredients:
2 large flour tortillas or flatbreads
4 tablespoons ready-made tomato pasta sauce
100 g (3½ oz) spicy salami slices
150 g (5 oz) mozzarella cheese, thinly sliced
1 tablespoon oregano leaves, plus extra to garnish
salt and pepper

Method:
Lay the tortillas or flatbreads on 2 large baking sheets. Top each with half the pasta sauce, spreading it up to the edge. Arrange half the salami and mozzarella slices and oregano leaves over the top.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes or until the cheese has melted and is golden. Serve garnished with extra oregano leaves.

For spicy salami, mozzarella & tomato quesadilla, lay 1 large flour tortilla or flatbread on the work surface. Top with 2 tablespoons tomato pasta sauce, 50 g (2 oz) salami slices, 75 g (3 oz) diced mozzarella cheese and a few basil leaves.

Add a second tortilla and press flat. Heat a large frying pan or ridged griddle pan until hot, add the quesadilla and cook for 2–3 minutes or until toasted. Flip over and cook on the second side. Cut into wedges to serve.

Tortilla pizza with salami

Sunday, November 8, 2015

Gluten-free Pizza Margherita

How to make Gluten-free Pizza Margherita Recipe "pizza margherita senza glutine" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

for the dough:
4 cups (500 g) gluten-free flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (1 1/2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

for the topping:
14 oz. (400 g) mozzarella cheese
1 16-oz. can peeled tomatoes, crushed by hand
1/2 bunch fresh basil

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Cover the dough with a sheet of plastic wrap and let it rest for 10 minutes.

Grease a 12-inch round pizza pan greased with a little oil. Use your fingertips, as if you were playing the piano, to spread the dough to cover the bottom of the pan. Let it rise for about 30 minutes.

Garnish the dough with the peeled tomatoes and the diced mozzarella cheese, which have been kept to one side at room temperature. Let it rise for another 30 minutes and then bake in the oven at 350°F (180°C) for about 20 minutes.

As soon as the pizza comes out of the oven, season it with the fresh basil leaves that you will have previously washed and dried.

Gluten-free Pizza Margherita

Gluten free Whole Wheat Pizza

How to make Gluten free Whole Wheat Pizza recipe "pizza integrale senza glutine" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

for the dough:
4 1/8 cups (500 g) gluten-free whole wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1/2 tsp. (1 1/2 g) sugar
2 tsp. (12 g) salt

for the topping:
1 8-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, diced
1/2 bunch fresh basil

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast and sugar in the water and pour the mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic.

Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes then transfer it carefully to an oven dish greased with a little oil. Use your fingertips to spread the dough so that it covers the bottom of the pan. Let it rise for about 30 minutes.

After the dough has risen, spread the tomatoes over it, and top with the mozzarella at room temperature. Let the dough rise for another 30 minutes and then bake in the oven at 350°F (180°C) for 20 minutes or until the crust is golden. As soon as the pizza comes out of the oven, top it with the basil leaves.

Gluten free Whole Wheat Pizza