This time I used a
dough mix of 450gm flour, 250gm water, 30gm olive oil, 1 sachet of dry yeast
and 3 gm salt. I sprinkle semolina on the pizza 'peel' before
assembling pizza on top, so that the pizza slides onto the oven floor easily.
Pizza with cheese
1. Roll out 180gm
dough to 2mm thin, sprinkle grated Gruyere cheese on top, bake in bread
oven until lightly golden and crispy. Taste like cheese Grissini.
Pizza bruschetta
1. Place tomato in boiling water for 1 minutes, peel skin off,
drain juice, cut flesh into cubes, add a handful of roughly torn basil leaves,
marinate with salt, pepper and olive oil for half an hour.
2. Roll out 180gm
dough to 2mm thin, brush surface with olive oil, bake in bread oven
until lightly golden.
3. Spoon tomato salsa
on top and serve.
Pizza chorizo, goat
cheese and pepper
1. Spread tomato sauce
on roll out pizza dough, arrange thinly cut chorizo, goat cheese cubes and
strips of green pepper on top.
2. Bake until cheese
melted.
Pizza mackerel, cheese
and tomato
1. Cut smoked mackerel
into strips, marinate with lemon juice for half an hour.
2. Place mackerel on
roll out pizza dough, sprinkle grated Gruyere cheese on top.
3. Bake until golden
and crispy.
4. Spoon tomato salsa
on top, the contrast in flavour and texture is wonderful.
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