Tag: pizza

Escarole pizza, Antonino Cannavacciuolo's recipe – Italian Cuisine

Ingredients

600 g flour
30 g anchovies in oil
20 g pine nuts
15 g brewer's yeast
10 g raisins
2 heads of escarole salad
1 yolk
garlic
milk
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 8 people

FOR PASTA
Dissolve brewer's yeast in 50 g of warm water. Mix the flour with the yeast, 150 g of milk and another 100 g of water. When the ingredients are blended, add 15 g of salt and continue to knead until the mixture is homogeneous and smooth.
Formed a ball and place it in a large bowl, cover with cling film and let it rise for about 2 hours.

FOR THE STUFFING
Put soak the raisins in water.
Cleanse the escarole, wash and dry it, then cut it into pieces about 3 cm long.
Fry 1 clove of garlic in a pan with a drizzle of oil. When the garlic is golden, remove it; add the anchovies and dissolve them in the oil.
Add finally the escarole, squeezed raisins and pine nuts. Season with salt, pepper and cook for about 5 minutes. Drain the excess water and let it cool.

FOR THE PIZZA
Divide the dough into two equal parts and roll it out with a rolling pin. Grease a round pan with a little oil and line the bottom and edges with half of the dough. Prick the bottom and fill with the filling.
Close the pizza with the other half of the dough, sealing the edges well, and prick the surface. If you want, create a small "fireplace"
in the center, cutting out a disk of dough with a pastry cutter.
Brush with the yolk beaten with 1 tablespoon of milk and bake the cake at 180 ° C for about 45 minutes. Let it cool before serving.

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Margherita Pizza Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g pizza dough
80 g peeled tomatoes
80 g fiordilatte mozzarella
basil leaves
extra virgin olive oil
salt

Duration: 25 min

Level: Easy

Doses: 1 people

For the pizza margherita recipe, chop the tomatoes using your hands or a fork and season with a pinch of salt. Cut the mozzarella into strips and drain it in a colander so that it loses the water.

Roll out the pizza dough following the instructions on the basic dough that you will find below. Spread the tomato on the pizza, add the drained mozzarella, a few basil leaves and a drizzle of oil.

Bake at 280 ° C for 4-6 ', depending on the oven, remove from the oven and complete with a drizzle of oil and a few more basil leaves just before serving.

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Ferrarese-style pan pizza with salama da sugo and pear chips – Italian Cuisine

Ingredients for 4 people

Preparation of Ferrarese-style pizza in pan with salama da sugo and pear chips

1) Make the chariot: knead the flour With the'cold water and the yeast to obtain a raw compound. Transfer it to a bowl covered with perforated film and let it rise for 18 hours at 18 ° -20 °.

2) Make the dough: add the biga with the two flours and thewater. Knead the dough by hand or with a mixer for 10 minutes until it is smooth and homogeneous, then add the salt and finally theoil, flush. Let the dough rest for 30/40 minutes wrapped in cling film at about 24 °, then divide it into 4 balls, arrange them in a pan and continue rising protecting them with plastic wrap until they double in volume (2 or 3 hours). With floured hands, roll out each ball into an iron pan with a diameter of 28 cm without letting out the air that has formed. Let them rest for another half hour covered with film.

3) Cut the mozzarella cheese, wash the spinach and sauté them with a drizzle ofoil and a pinch of salt for 5 minutes. Wash the pears without peeling them and cut them into 3 mm slices. Arrange them on the baking sheet with baking paper without overlapping them, sprinkle them with a little sugar and bake at 150 ° ventilated for 30 minutes. Distribute mozzarella cheese is spinach on pizzas and bake for 20/25 minutes at maximum temperature. Complete with the salama sliced, lo squacquerone, the pear chips and a drizzle of icing balsamic.

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