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Delicious Pizza

Delicious Pizza

It took: I put the ingredients for the dough, in the order above, in the pan of the bread machine at the kneading and leavening program. Or: you can knead a dough, until it sticks to your hands, then leave it to rise for an hour, in a warm place.

sauce: mix the tomatoes with the garlic, put it on the fire and add a tablespoon of olive oil, thyme, oregano, pepper, salt, chilli / Pimento, let it simmer for about 10 minutes. If the sauce seems too thick, add a little more water so that the consistency is suitable, like ketchup.

Spread the dough as thin / thick as you want, place it in the tray lined with flour, then grease it well with the tomato sauce.

Sprinkle mushrooms, peppers, onions, julienne / slices, halved olives, then ham or whatever other meat you like.

Place the tray in the middle of the oven, at 180 degrees, until the dough is lightly browned on the edge. Remove the tray and sprinkle the mozzarella in abundance, then put it in the oven for another 2-3 minutes, to melt nicely :)

The remaining sauce gives an extra flavor if we put it on top of the slice (instead of ketchup in the store ..), when it pops! :))

Bon appetit, my dears! :)


Pesto Pizza with Burrata Ham & # 038 Microgreens

Crusty Pesto Pizza with ham, microgreens, and fresh cool creamy burrata cheese. This simple Italian grilled pizza is a masterpiece of simplicity!

Oh my word, guys. This pizza & # 8230

I could eat this pizza all day long. All year long, even.

This is the perfect pizza to showcase in our Estate d & # 8217Italia (Summer of Italy) because it & # 8217s is so simple, yet so extremely divine.

The combination of the intense herby pesto, the salty prosciutto, fresh peppery microgreens, and the silky decadent burrata cheese is almost more than I can bear.

We will be making this pesto pizza for years to come, and every time we make it, I & # 8217m going to think back to our trip to Italy and release a deep guttural sign of delight and longing.

The keys to making really good Italian-style pizza is to use fresh ingredients, roll the crust very thin, and cook over extremely high heat.

I find it & # 8217s easier to replicate an authentic wood-burning pizza oven, with my grill, rather than in my oven.

I put a large baking stone over the grill grates and crank up the heat as high as it will go. Sometimes it takes 20-30 minutes of preheating to get the grill up to 700+ degrees F, but it's worth the wait.

In such high heat, it takes sheer minutes for the crust to bubble and blister, with that slightly charred bottom that makes classic Napoli-style pizza such a treat.

Then the burrata is added at the end for a hot and cold amalgamation of pesto pizza perfection.

I & # 8217m telling you, one pizza is not going to be enough to satisfy. You better double this recipe. Or triple it.

Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.


Pizza on polenta. Do you like pizza, but also polenta? It's simple, make a polenta or polenta pizza. It's a very simple recipe.

Cornmeal pizza instead of wheat flour. Pizza recipes with mushrooms, salami, mozzarella, cherry tomatoes.

With some cheese, salami or ham, mushrooms, tomatoes and what else you have in the fridge. Especially since this countertop can also use cold polenta left over from the previous day.

Ingredients

  • 150 g of corn
  • 600 g of water
  • ½ teaspoon of salt
  • 1 tablespoon oil for baking paper. The recipe here
  • 50 g slices of salami, pressed ham, bacon
  • 1-2 fresh mushrooms
  • 50 g grated or fresh mozzarella (balls)
  • 50 g grated cheese
  • 4-5 cherry tomatoes sprinkled with a little olive oil, salt, dried basil, granulated garlic.

Method of preparation

  • Place on the baking tray with baking paper and place the cake ring, adjusted to 27-28 cm in diameter. Grease the paper inside with a little oil (with a brush) and then pour the hot polenta (recipe here). Level with a spatula.
  • If the polenta is cold, even better! It takes approx. 600-700 grams of polenta for this countertop. It should be slightly kneaded with a wet hand and then shaped.
  • It can be flattened with the palm greased with a little oil or with the back of a greased spoon. It really doesn't matter how it is on the surface because it comes topping on top anyway.
  • This polenta top can be made a day in advance and stored in the refrigerator covered with plastic food foil (so as not to dry out).
  • Preheat the oven to 230 C (maximum stage on the gas stove).
  • Bake the polenta for 15 minutes. It will dry a little and turn golden.

Pizza on polenta. recommendation

Everyone composes their pizza on polenta according to their taste. It can be a mix of matured mozzarella and grated cheese, a few slices of dried salami and 2 very thin sliced ​​mushrooms.

4-5 cherry tomatoes are good, washed and leafy, seasoned with salt, granulated garlic, dried basil and a teaspoon of olive oil.

It is not wrong if you use tomato paste, black or green olives, slices of bell pepper, bacon or kaiser. You can also put dried oregano, if you like.

The correct order of the topping: 1/2 grated cheese, mushrooms, a 1 pinch of salt, 1/4 cheese, slices of marinated cherry tomatoes, slices of salami (put under the tomatoes so as not to burn) and the remaining 1/4 grated cheese.

Put the pizza tray on the polenta in the oven (at 230 C) and bake for about 12-15 minutes. Check that it does not burn.


Pizza recipes & # 8211 Napoletana

Countertop ingredients

Ingredients for sauce and topping

  • 40 gr tomato pulp
  • A few slices of mozzarella
  • 3 cloves of garlic
  • 3 tablespoons oil
  • Fresh basil leaves.

Method of preparation

Prepare the countertop according to the instructions above, but keep in mind that this type of countertop needs 12 hours in the refrigerator to leaven. The next day, when the top is ready, prepare the tomato sauce. Saute the garlic in a little oil, add the tomato pulp and basil leaves and let everything boil for 10 minutes, during which time the sauce thickens.

Add the sauce over the pizza top, put a few slices of mozzarella on top and fresh basil leaves and leave everything in the oven for 10-15 minutes at 230-250 degrees C.


Nutrition facts

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NutriScore color nutrition grade Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account. This product is not considered a beverage for the calculation of the Nutri-Score. Positive points: 4 Proteins: 3 / 5 (value: 4.9, rounded value: 4.9) Fiber: 0 / 5 (value: 0, rounded value: 0) Fruits, vegetables, nuts, and rapeseed / walnut / olive oils: 1 / 5 (value: 58.5, rounded value: 58.5) Negative points: 4 Energy: 1 / 10 (value: 618, rounded value: 618) Sugars: 0 / 10 (value: 3.8, rounded value: 3.8) Saturated fat: 0 / 10 (value: 0.5, rounded value: 0.5) Sodium: 3 / 10 (value: 340, rounded value: 340) The points for proteins are counted because the negative points are less than 11. Nutritional score: 0 (4 - 4) Nutri-Score: B Nutrient levels for 100 g Comparison to average values ​​of products in the same category: % of difference value for 100 g / 100 ml & rarr Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category. Nutrition facts Nutrition facts As soldfor 100 g / 100 ml As soldper serving (390 g) Vegetable pizza Frozen pizzas Frozen pizzas and pies Pizzas Pizzas pies and quiches Frozen foods Meals Energy (kJ) 618 kj 2,410 kj -23% 805 kj -35% 952 kj -35% 956 kj -35% 958 kj -36% 969 kj -11% 696 kj -10% 685 kj Energy (kcal) 147 kcal 573 kcal -27% 202 kcal -35% 227 kcal -36% 228 kcal -37% 235 kcal -38% 237 kcal -16% 174 kcal -14% 170 kcal Energy 618 kj(147 kcal) 2,410 kj(573 kcal) -26% 838 kj(202 kcal) -35% 952 kj(227 kcal) -35% 958 kj(228 kcal) -37% 983 kj(235 kcal) -38% 992 kj(237 kcal) -15% 725 kj(174 kcal) -12% 705 kj(170 kcal) fetus 2.7 g 10.5 g -58% 6.44 g -68% 8.31 g -69% 8.77 g -71% 9.3 g -73% 9.91 g -63% 7.37 g -60% 6.67 g - Saturated fat 0.5 g 1.95 g -80% 2.48 g -86% 3.6 g -87% 3.86 g -88% 4.1 g -89% 4.41 g -85% 3.43 g -76% 2.11 g Carbohydrates 24.3 g 94.8 g -8% 26.3 g -10% 27.1 g -9% 26.7 g -10% 26.9 g -7% 26.2 g + 25% 19.4 g + 46% 16.7 g - Sugars 3.8 g 14.8 g + 9% 3.48 g + 17% 3.26 g + 18% 3.23 g + 34% 2.84 g + 35% 2.81 g -61% 9.82 g + 65% 2.3 g Proteins 4.9 g 19.1 g -35% 7.5 g -49% 9.68 g -48% 9.5 g -52% 10.2 g -51% 9.9 g -17% 5.91 g -28% 6.85 g Leap 0.85 g 3.32 g -17% 1.03 g -28% 1.18 g -27% 1.16 g -33% 1.27 g -31% 1.24 g + 77% 0.48 g -18% 1.04 g Sodium 0.34 g 1.33 g -17% 0.412 g -28% 0.472 g -27% 0.464 g -33% 0.508 g -31% 0.496 g + 77% 0.192 g -18% 0.416 g Nutrition score - France 0 0 -100% 3.41 -100% 6.56 -100% 7.05 -100% 8.42 -100% 8.99 -100% 5.54 -100% 4.67 Nutri-Score B B -100% B -100% B -100% B -100% B -100% B -100% B -100% B ×

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calories: 796, protein: 39.7 g, carbs: 59.8 g, fat: 44.8 g, sugars: 16 g, sodium: 1595 mg

In a mug, mix tomato paste with 1 teaspoon of olive oil, 2 tablespoons of water, and oregano. Season to taste.
Heat 1 teaspoon of olive oil in a frying pan over medium heat.
Well tortilla in and reduce heat to low.
Smear tortilla with half of tomato sauce, top with half of cheese quantity, half of ham and peaches.
Bake until cheese is melted, then remove from the pan.
Repeat the process with second tortilla.

Variations: Try it also with your favorite toppings, such as bacon & ampmushrooms, mozzarella, chicken & amppesto, pineapples & ampham and many others.


The Delicious Pizza Bruschetta Recipe

One of the most popular dishes in the world of Italian cuisine is definitely the Bruschetta. Both in its classic version with oil and salt, and in the more elaborate and stuffed with various ingredients, the bruschetta is a dish easy to prepare, fresh and tasty, served as an aperitif / appetizer or as a side dish to accompany our dishes.

The Delicious Pizza Bruschetta Recipe

The Delicious Pizza Bruschetta Recipe

In this post, we suggest you the recipe to prepare in your own home this delicious pizza.
Unlike the common bruschetta prepared with slice of bread, this recipe provides a base of a pizza focaccia that, is stuffed with cooked ingredients fresh and simple to turn it into a dish.

The Delicious Pizza Bruschetta Recipe

The Delicious Pizza Bruschetta Recipe

In this link you will find described the preparation phase of the dough for pizza.
The step of rising dough.
The drafting of the balls Pizza.
Roll out the dough balls to form the dough disks the diameter of about 30 cm.
Season with oil, salt and fresh rosemary and bake in your oven preheated to a temperature of 250 degrees. When the surface turns out to be perfectly golden, baked buns and season with diced tomatoes, diced mozzarella, fresh basil, extra virgin olive oil, salt and a sprinkling of oregano.
If you want to know more about the bruschetta, you can consult by clicking on wikipedia this link.
Your favorite bruschetta? Leave your comment on this page.

The Delicious Pizza Bruschetta Recipe


Delicious new york style pizza made fresh everyday!

Our story begins with a very dedicated and loving family, who has always had a passion for great Italian food. We started serving pizza in 1989 in Greenwich Village, New York. After being in business for over twenty years, we decided to move closer to our home town in Rockland County at 25 Spring Valley Market Place, Spring Valley NY. Read More About Us

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