Although you see a long list of ingredients, you will see that it does not cost much, and each ingredient will give its flavor.
To start, put a cup of hot water in a bowl. Put the yeast and melt it with a fork. Separately in another bowl, mix flour, flax seeds, poppy seeds, sesame seeds, oregano, cumin, salt.
After the yeast has been homogenized with hot water, we put the oil and then we start to pour a little, the flour mixed with the seeds. Then we start kneading by hand. (if you need more flour, add more until it sticks to your hand. It all depends on how big the cup of sea water is).
After a crust came out, in the shape of a large graft, we leave it to ferment for approx. 30 min covered.
We take it and separate it in 2.
We then stretch the half of the hull so that it is the length of your tray and the width is about 20 cm. Part of the spread crust will be greased with ketchup, and on top of the other will be placed a row, from top to bottom, strips of Telemea cheese, a row of olives, mushrooms, then on top put the corn, pepper and onion mixed, then grate the cheese.
Take the part greased with ketchup and turn it over the other one decorated with the above ingredients. It spins like an strudel. Then put it on the baking paper in the tray, and grow it like bread so that it can be baked.
CAREFUL! Put on low heat from start to finish. It is held approx. 60-70 min.
Optionally you can put walnuts on top or sesame. Who prefers meat, can also put meat in it, sausages or boiled meat.
Visit Italy with the new Italian countertop pizza recipes
Bucharest, July 7, 2014 & ndash The light and thin Italian Pizza Hut countertop is available this summer with four new recipes: Milano, Torino, Venezia and Firenze. The classic taste of Italian pizza is present in various combinations, with specific ingredients: parmesan, prosciutto, pesto and other Italian delicacies.
The Pizza Hut menu is also enriched with new summer drinks: lemonades, alcoholic and non-alcoholic cocktails and frappes. In addition to the classic version, the lemonade is available at Pizza Hut and also with the variants with passion fruit, strawberries and Mojito. The cocktail range includes four new varieties, two with alcohol - Water Melon Cooler and Margarita with strawberries - and two without alcohol - Elder Flower and Water Melon Cooler. The frappe range also has two new varieties this summer: caramel and hazelnuts.
"The Italian dish is lighter and more suitable for the summer, being now available in 10 recipes, with an equally easy price," says Monica Eftimie, Chief Marketing Officer of Pizza Hut. & bdquoWe have added & icircn menu four new pizza recipes on Italian countertop, av & acircnd based on Mediterranean ingredients, specific to Italy. Each Italian pizza variant bears the name of a city, and through the combinations of ingredients we tried to capture the essence of those places and to bring new culinary destinations to the Pizza Hut menu. We have included & icircn menu and new summer drinks to complete a delicious meal & icircn our restaurants & rdquo added Monica Eftimie
The Italian countertop from Pizza Hut is available for medium and large pizzas, and can be ordered for 10 pizza recipes, with prices starting from 10.90 lei. The offer is available in July - August 2014, at the restaurant, as well as in the package.
& Icircn the period July 7 & ndash August 21, fans of the Italian countertop have the chance to win a holiday in Rome, by participating in the promotional campaign in Pizza Hut restaurants. Each Italian countertop pizza represents the opportunity to gain a complete Italian experience, in the heart of Rome.
Stromboli Sandwich recipe for hot sandwich or pizza rolled with salami and cheese
Stromboli Sandwich recipe for hot sandwich or pizza rolled with salami and cheese. A hot sandwich composed of bread (or pizza) dough, greased with tomato sauce and spread with many layers of salami, ham and cheese. Of course, vegetables can also be used: mushrooms, peppers, etc. A kind of rolled pizza. And yet & # 8230 is a sandwich! It can be sliced, wrapped in paper and eaten by hand. It is very tasty the next day.
I read several articles and recipes of this Stromboli Sandwich and is said to have appeared in 1950 in an Italian restaurant (of Nazzareno Romano) on the outskirts of the American city of Philadelphia. His name seems to be related to the famous movie & # 8222Stromboli & # 8221 with Ingrid Bergman (directed by Roberto Rossellini), released in the same year. (Image source: Wikipedia).
On the other hand, the filling of this hot sandwich makes you think of the eruption of a volcano. The moment you cut it (immediately after you take it out of the oven) a stream of melted cheese and mozzarella pours from it, accompanied by fantastic flavors!
Another invention of the Italians in America is also Famous Pizza Chicago Style (Deep Dish) & # 8211 recipe here.
As I said in the introduction, Stromboli Sandwich can be prepared with baked bread (a kind of stuffed bread) but also with raw dough (bread or pizza). The last version (the run one) seemed to me the most interesting. I was a little skeptical about the uniform baking of the dough but, by correctly adjusting the oven temperature and baking times, a very good result is obtained. So do not eat raw dough & # 8211 in the worst case it will be boiled & # 8211 since it has a baking time of 30 minutes.
I kept thinking how to prepare this Stromboli Sandwich and finally I adapted a flour recipe found here. I also liked the dough recipe, which I tested in the form of a pizza with chorizo. The filling can be composed of slices of salami (of various kinds), mortadella, prosciutto cotto (boiled ham), different cheeses that melt when baked (like mozzarella, cheese, gorgonzola), tomato sauce and slices of mushrooms, peppers or even fried eggplant.
I prepared the tomato sauce I needed every minute from a few fresh tomatoes (without seeds and juice) mixed with a clove of garlic, a handful of fresh basil, salt and a little olive oil. It's a great recipe for fresh tomato sauce!
The quantities below are for a Stromboli 45 cm long and one palm wide (it fit on the diagonal of the oven tray).
- 350 g flour (I used type 550)
- 220 ml of warm water
- 1 teaspoon of honey
- 5 g dry yeast or 15 g fresh yeast
- 2 teaspoons olive oil
- & frac12 teaspoon salt
- 3-4 summer tomatoes, sweet and fragrant
- 1 clove of garlic
- & frac12 teaspoon coarse salt (marine)
- 4-5 fresh basil leaves
- 1 tablespoon olive oil
- 200 g of raw raw salami
- 100 g grated mozzarella
- 100 g grated cheese
- 50 g spicy gorgonzola (optional)
- 1 beaten egg to grease the dough (edges)
- a little olive oil to grease on top
- puin parmesan race
First turn on the oven at 200 ° C.
Then cut the bread into cubes and put it in a bowl, add water, oil and tomato juice. Mix by hand to blend.
Transfer it to a 24 cm diameter tray covered with baking paper and press the composition by hand. Spread the tomato juice on top.
Distribute mozzarella, olives, basil evenly and add a little salt.
*If you want to enrich it with other ingredients, now is the time to do it.
Bake the fast pizza with a loaf of bread for 20 minutes at 200 ° C or until the mozzarella melts nicely.
When ready, let it cool in the pan for a few more minutes, then take it out and eat it hot. It is delicious, good appetite!
You can find other ideas for recycling older bread here (click).
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Rolled pizza - Recipes
- red pizza sauce
- spicy sausages
- red hot peppers
- 300 g flour
- 30 g butter
- 150 ml of lukewarm milk
- 25 g of yeast
- 1/2 teaspoon salt
Rub the yeast with the sugar, add 100 ml of lukewarm milk, 120 g of flour, mix and leave to rise for 15 minutes in a warm place, covered with a clean towel. Then add the rest of the milk, egg, melted butter, flour and knead for 5 minutes. Allow to rise until it doubles in volume, in a bowl sprinkled with flour and covered with a clean towel. Take it from the bowl, place it on the table sprinkled with flour, knead it a little so as not to have large air bubbles and spread it with the rolling pin in a layer of 5-7 mm thick, which is placed in the greased pizza tray. previously with butter. Pizza with fluffy dough bakes more slowly, we will keep it longer in the oven, but it is easier to prepare in the oven of the stove. grease the pizza top with tomato sauce, sprinkle with mozzarella, sliced spicy sausages, slices of hot pepper peeled and pitted oregano, bake for 10 to 35 minutes, depending on the type of oven.
1. If you use fresh yeast, dissolve the yeast in warm water. Mix all the dry ingredients, then add water, followed by oil.
2. Knead the dough, and if it is still sticky, add more flour until it becomes fine. Set the dough aside for 20-30 minutes to warm.
3. Meanwhile, prepare the toppings. When the dough has risen, grease a tray with a diameter of
30 cm and put the dough in the center.
4. Using your fingertips, push the dough evenly around the edges of the tray.
5. If you want a normal homemade pizza top, prick the dough from place to place using a fork. The stiffer the dough, the less the countertop will grow. If you want a homemade pizza with a fluffy top, you can skip this step.
6. Combine the broth with 2 tablespoons of water and spread the sauce obtained on the whole dough, followed by oregano and mozzarella / cheese.
7. Place the rest of the ingredients on the pizza and bake for 30-40 minutes, until the top is colored.
INGREDIENTS 10 g fresh yeast 5 tablespoons olive oil 1 cup warm water (this cup will be the measure for the rest of the ingredients) 3.5 cups flour Favorite toppings: mozzarella, cheese, oregano (or other herbs), olives, garlic, etc. PREPARATION In a large bowl (which will be used to make the dough), dissolve the yeast in Continued reading & # 8222
INGREDIENTS 10 g fresh yeast 2 tablespoons olive oil 1 cup warm water (this cup will be the measure for the rest of the ingredients) 3.5 cups flour 1 cup grated mozzarella 0.5 cup tomato sauce Favorite spices for tomato sauce: oregano, thyme, basil, paprika of sweet or hot peppers, pepper. (I usually use oreganoContinue reading & # 8222PIZZA WITH fluffy worktop & # 8221
Japanese pizza recipes: how to cook Japanese pizza and the tastiest recipes for animaletto pizza, fasting pizza, bagel pizza, puff pastry lidl pizza, pizza with pancake dough, fasting pizza with fresh mushrooms.
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Sauces 120 ml soy sauce 2 tablespoons starch 3 tablespoons honey / sugar
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Pasta and pizza 150g prosciutto, 50g mozzarella, parsley olegatura, 4 cloves of garlic, for pizza.
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Pizza with countertop bought
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Pizza at & quot wooden bottom & quot
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Teriyaki with beef and broccoli (Japanese food)
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Pizza with peppers and mushrooms
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Pizza, Pasta and pizza 7g yeast 1 cup warm water 2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt 2 teaspoons white sugar
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Pizza with ham and mushrooms
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Dough, Pizza 250 ml lukewarm water 1 sachet dry yeast 1 teaspoon salt 2 teaspoons sugar 500 g flour 50 ml olive oil
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Pizza, Easter and pizza 2 tablespoons olive oil 2 red onions, cut into thin slices 60 ml balsamic vinegar 65g pesto 1 pizza top 2 pears, peeled, pitted, greased with lemon juice 150g mozzarella, slices 25g walnuts, fried , chopped arugula
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Pasta and pizza a pizza base 2 tablespoons broth spicy sauce mixture of spices for pizza (oregano, basil, thyme ..) mozzarella 2 tablespoons boiled corn 100gr pressed ham 150gr bacon 4 quail eggs
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Pasta and pizza 50 g mozzarella, 50 g salami, 50 g kaiser 50 g corn, 50g olives, 50g mushrooms 30g red bell pepper, 50g tomato sauce, pizza dough.
Peasant pizzaPeasant pizza
- 25 g fresh yeast,
- about 500 g of flour,
- 4 tablespoons oil,
- 350 lukewarm water,
- a teaspoon of salt,
- a teaspoon of dried oregano,
- a teaspoon of dried basil,
- 300 g pork salami,
- 100 g dried raw salami,
- 100 g peasant ham,
- 50 g of ham,
- 1 red pepper,
- 100 g black olives without seeds,
- grated cheese to taste,
- sweet ketchup to taste.
Preparation: Peasant pizza
The dough is further prepared: the yeast is dissolved in lukewarm water, the oil, salt and flour are added in the rain, gradually, the mixture is mixed and kneaded and the dough is obtained until a good dough is obtained.
Leave to rise for 30 minutes, to be fluffier.
Meanwhile, the salamis are sliced into long, thin slices or triangles, which are more varied. Slice the olives in half lengthwise. Cut the red pepper into thin slices.
Sprinkle flour on the table, divide the dough into two pieces and then spread the first piece in a thin layer. Grease the dough with ketchup, sprinkle with basil and oregano, garnish to taste and cover with grated cheese. Transfer, with the help of a blender, to a special pizza tray and place in the preheated oven, over medium heat, for 25-30 minutes or until browned.
You get 2 pizzas, each with a diameter of 33 cm.
Preparation time: 1 h
Baking time: 1 h
7. Peasant pizza with goat cheese and tomatoes
Ingredients for 1 serving:
- 1 wholemeal cake
- 30 g of crushed goat cheese
- cherry tomatoes, sliced
- 1 tablespoon fresh basil.
Method of preparation:
Preheat the oven to 180 degrees Celsius. Put the cake in the pan and cover it with all the ingredients, then put it in the oven. After 10 minutes, the pizza is ready - enjoy!