Boscaiola
Boscaiola
Boscaiola
Difficulty
Cost
CostSocial Sharing
Ingredients
For 4 people (
)
- 1 quantity pizza dough
- 0.67 cup(s) Classic tomato pizza sauce
- 200 grams small cup mushrooms, stems trimmed, sliced
- 12 slices prosciutto, roughly chopped
- 1 cup(s) grated mozzarella cheese
Directions
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Preheat oven to 220°C.
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Lightly grease two flat baking trays.
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Roll out each piece of dough to a 26cm square.
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Place 1 square on each tray.
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Spread 1/3 cup pizza sauce over each pizza base.
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Top with mushrooms and prosciutto.
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Combine mozzarella and parmesan.
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Sprinkle over pizzas.
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Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden.
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Serve
Contadina
Contadina
Contadina
Difficulty Cost
CostSocial Sharing
Ingredients
For 4 people ()
- 500 grams bread dough
- 1 mozzarella
- 1 home made tomato cream soup
- 2 onions
- 4 anchovy fillets
- 30 grams butter
- 4 thin slices fat cheese
- 2 tablespoon(s) extra virgin olive oil
Directions
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Finely slice the onions and fry them in butter on medium heat.
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Add salt and pepper to taste.
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Spread the dough in the oiled baking tray.
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Let a border of 1-2 centimeters all around and add the chopped cheese slices, sliced mozzarela, anchovy and onion.
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Sprinkle a little oil.
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Bake it for about 25 minutes in the well heated oven.
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Add the tomato cream 5 minutes before it's cooked.
Sicilian Thick Crust
Sicilian Thick Crust
Sicilian Thick Crust
Difficulty Cost
CostSocial Sharing
Ingredients
For 4 people ()
- 4 cup(s) All−Purpose flour
- 1 tablespoon(s) salt
- 4 tablespoon(s) extra virgin olive oil
- 2 pkgs. dry yeast
- 1.5 cup(s) warm water (105F)
Directions
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Mix yeast,1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
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Let rise for 15 minutes.
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Stir to deflate.
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Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil.
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Add yeast mixture.
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Mix in remaining flour.
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Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
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Place dough in bowl dusted with flour and cover with plastic wrap.
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Let rise until doubled (1 to 2 hours).
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Punch dough down and put in ziploc bag in the refrigerator until ready to use.
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Preheat oven to 500F.
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Remove dough from refrigerator when ready to shape into crust.
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Punch down dough thoroughly and roll out dough on a floured surface.
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Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan.
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Place dough in pan and push to stretch evenly leaving a lip up against sides of pan.
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Let rest for 10−15 minutes (while you prepare toppings).
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Stretch out dough again (it will have receded) and place desired toppings.
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Cook in center of oven until crust is golden brown.
Tonno
Tonno
Tonno
Difficulty Cost
CostSocial Sharing
Ingredients
For 4 people ()
- 2 cup(s) chopped canned tomatoes
- 1 large onion sliced thinly
- 3 ounce(s) cans tuna fish
- 1 cup(s) extra virgin olive oil
Directions
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Preheat the oven to 450°.
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Grease a baking sheet approximately 15 " X 11" with olive oil.
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Then flatten the half the dough using your fingers or a rolling pin.
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Combine the tomatoes with 3 Tbsp. oil 1/2 tsp. salt and spread the mixture over the pizza crust.
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Bake the pizza for 10-15 minutes until almost cooked.
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In the mean time cook the onions in olive oil until they've softened up.
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Spread the onions over the pizza crust.
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Drain the oil from the tuna fish and add it to the pizza and then bake for another 5 to 10 minutes.
Focaccia
Focaccia
Focaccia
Difficulty Cost
CostSocial Sharing
Ingredients
For 4 people ()
- 2 packages fast−rising dry yeast
- 2 cup(s) tepid water
- 2 tablespoon(s) sugar
- 4 tablespoon(s) extra virgil olive oil
- 0.5 cup(s) salad oil
- 1 teaspoon(s) table salt
- 5.5 cup(s) unbleached white bread flour
- 3 cloves garlic, crushed
- 0.25 cup(s) olive oil for topping
- 1 tablespoon(s) rosemary
Directions
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Dissolve the yeast in tepid water.
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Add the sugar, olive oil, salad oil, and table salt.
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Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
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Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.
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Allow the dough to rise twice in the bowl, and punch down after each rising.
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Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans.
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Using your fingers, press the dough out to the edges of each pan.
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Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
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Sprinkle with rosemary and kosher salt.
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Bake at 375 for 30 minutes.
