Tag: pizza

Polenta pizza: the easy and delicious recycled dinner – Italian Cuisine

An idea to reuse the leftovers of polenta or for a "fake" pizza also suitable for those who are intolerant to gluten. Here's how to prepare it

When it comes to Pizza we Italians always know one more than the others. We are talking about the original pizza, but also about those, let's say, "fake", like the Cauliflower pizza or the pizza of polenta that we are going to discover here.

Although the association may seem quite strange, in reality, the Polenta Pizza it is a very tasty dish, simple and quick to prepare and excellent for a "recycle dinner“, Perhaps using the polenta left over from lunch, and prepare a meal that will make even the little ones happy and those who, for example, are intolerant to gluten.

Of course if you do craving for pizza of polenta and you don't have any leftover polenta, you can prepare it for the occasion with our recipe or resort (for those with less time and desire) to a snapshot.

Polenta Pizza

How to make polenta pizza

Ingredients

To prepare the polenta pizza you will need: 500 g of cooked polenta, 200 ml of tomato sauce, 150 g of mozzarella (or smoked provola), extra virgin olive oil, oregano, salt and black pepper.

Method

The preparation of polenta pizza, as mentioned, is really very easy and fast. The first thing to do is to lay the polenta on a baking sheet as if it were pizza dough, thus forming a uniform layer without holes.

After having seasoned the tomato puree with a pinch of salt, black pepper and a generous spoonful of extra virgin olive oil, spread it evenly over the polenta.

At this point, put the polenta pizza in a preheated oven (180 °) for about 15 minutes. After this time, add the well-drained mozzarella and cook for another 7-8 minutes and in any case until the cheese is well melted.

Polenta pizza should be eaten hot and stringy.

Lemon Pizza – 's Lemon Pizza Recipe – Italian Cuisine

Start by preparing the pizza dough: dissolve sugar and yeast in the water, add the flour and start kneading, then add salt and oil and knead until you get a smooth and homogeneous dough.

Leave to rise for about 2 hours or until doubled, in a warm place away from drafts.

In the meantime, prepare the sauce: cut the cheese and the lemon (well washed) into slices, so that the cheese loses a little of the whey.

When the dough has doubled, take it back, roll it out creating a disc (try not to deflate the edges too much, so that a nice swollen cornice is created during cooking), put it in a lightly greased pan, then season with oil and Parmesan cheese and cook for about 10 minutes in a convection oven preheated to 250 ° C.
Take back the bottom of the pizza, season with provolone and lemon and cook for another 5 minutes.

The provola and lemon pizza is ready, you just have to taste it.

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Pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg – Italian Cuisine

Ingredients

300 g shelled peas
80 g feta cheese
20 g sliced almonds
10 spring onions
3 hard-boiled eggs
black olives
salt
extra virgin olive oil

Ingredients for Dough

500 g type 1 flour
10 g salt
4 g fresh brewer's yeast

Duration: 24 h 40 min

Level: Medium

Doses: 2 people

For the pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg, start with the dough. Dissolve the yeast in 350 g of water at room temperature and add half of the flour; knead quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and work the dough vigorously for at least 10 minutes, finally add the salt and knead again. Shape into a ball, collect it in a bowl, cover with plastic wrap and let it rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then roll it out in a 34 × 40 cm pan or in two round molds (25 cm diameter), cover it and let it rest for another 30 minutes before seasoning and cooking it in the oven.
Peel the spring onions, cut them in half lengthwise and arrange them on a plate lined with baking paper. Season with salt and oil and bake at 180 ° C for 10-12 minutes. Boil the peas briefly in boiling salted water and cool them in water and ice. Drain and blend them with a drizzle of oil and a pinch of salt. If you want to get a perfectly smooth consistency, pass the cream through a sieve.
Season the 2 pizzas with the pea cream and a drizzle of oil. Bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; move it halfway up and finish cooking in another 7 minutes. Briefly toast the almonds and slices in a hot, fat-free pan. Divide the hard-boiled eggs in half. Remove the pizzas from the oven and top them with the crumbled feta cheese, spring onions, hard-boiled eggs, olives, toasted almonds and a drizzle of raw oil.
Recipe by Matteo Aloe