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Margarita pizza on thin dough

Margarita pizza on thin dough, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Margarita

Ingredients portion 3

Chicken egg 1 piece

Vegetable oil 100 ml

Sugar 1 tablespoon

Dry yeast 10 g

Wholemeal flour 3 cups

Green basil 1 bundle

Mozzarella cheese 120 g

Tomatoes 5 pieces

Grated parmesan cheese 100 g

Garlic 1 clove

Tomato paste 2 tablespoons

Olive oil 1 tablespoon

Dried basil 1 teaspoon

Water 250 ml

Salt to taste

Ground black pepper to taste

Cooking instructions 1 hour and 30 minutes

1 Pour the warm water into a bowl, add the yeast, sugar, salt, vegetable oil, egg and flour. Knead the dough until it is firm and does not stick to your hands or hands. Place in a plastic bag and chill in the refrigerator for 1 hour.

2 Slice the tomatoes slightly at the top and soak for 1 minute in boiling water. Rinse in cold water and peel off the skins. Fry the shredded flesh in the heated olive oil. Peel the garlic and squeeze it through the press. Add the tomato paste, dried basil and garlic. Stir and remove from the heat.

3 Take the dough out of the refrigerator and knead again. Divide it into three portions and roll out the dough.

4 Spread an even layer of sauce on each cake. Bake for 5 minutes in a preheated oven at 250 degrees.

5 Cut the basil into leaves. Cut the mozzarella into rounds. The thinner the mozzarella slices, the better. Remove the pizza, arrange the mozzarella and return to the oven for 2 minutes. Sprinkle with the basil leaves, grated parmesan and pepper.

Minestrone traditional

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .