Roman Pizza with Zucchini and Tomatoes

Pizza 618 Last Update: Feb 23, 2021 Created: Feb 21, 2021 0 0 0
Roman Pizza with Zucchini and Tomatoes
  • Serves: 2 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Roman pizza is completely different from, for example, in Naples. It is made from a different dough, it has a different shape, But be that as it may, pizza - it is in Rome, pizza, with fillings for every taste. And you can also leave it for tomorrow, warm it up in the morning (just not in the microwave) and it will seem to be just from the oven.

Ingredients

Directions

  1. For the dough, heat 150 ml of water to 40 ° C, mix with salt, sugar and yeast, leave until the "cap" appears, mix with flour and 1.5 tbsp. l. olive oil, knead until elastic, about 6 minutes.
  2. Grease a ball of dough with the remaining olive oil, place in a clean bowl, tighten with plastic wrap, leave in a warm place for 1.5 hours. Simultaneously turn on the oven with two baking sheets at 250 ° C.
  3. Divide the dough into 2 pieces. Dust your work surface and rolling pin with flour. Roll out half of the dough into a large, elongated rectangle with rounded edges. The thickness of the main layer of the dough should be no more than 5–6 mm (thicker at the edges). You can roll it out on a sheet of baking paper - and then transfer it to a baking sheet on it.
  4. Prepare the rest of the dough as well. Cover the rolled dough with a towel and allow to stand for 15-30 minutes.
  5. For the filling, crush the garlic, peel, put in a mortar, sprinkle with salt, pepper, crush into a gruel, pour in olive oil, stir and let it brew, 5-10 minutes.
  6. Cut the zucchini into very thin circles. Cut the cherry in half. Slice the mozzarella thinly.
  7. Grease both layers of dough with garlic oil, sprinkle the center with half of the Parmesan.
  8. Place zucchini and cherry tomatoes on top, leaving 2 cm wide edges free.
  9. Put the mozzarella on top of the vegetables, sprinkle with the remaining garlic oil, sprinkle with Parmesan and thyme leaves.
  10. Place the pizzas in the oven on hot paper trays. Bake for about 10 minutes. Sprinkle with basil leaves before serving.

Roman Pizza with Zucchini and Tomatoes



  • Serves: 2 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Roman pizza is completely different from, for example, in Naples. It is made from a different dough, it has a different shape, But be that as it may, pizza - it is in Rome, pizza, with fillings for every taste. And you can also leave it for tomorrow, warm it up in the morning (just not in the microwave) and it will seem to be just from the oven.

Ingredients

Directions

  1. For the dough, heat 150 ml of water to 40 ° C, mix with salt, sugar and yeast, leave until the "cap" appears, mix with flour and 1.5 tbsp. l. olive oil, knead until elastic, about 6 minutes.
  2. Grease a ball of dough with the remaining olive oil, place in a clean bowl, tighten with plastic wrap, leave in a warm place for 1.5 hours. Simultaneously turn on the oven with two baking sheets at 250 ° C.
  3. Divide the dough into 2 pieces. Dust your work surface and rolling pin with flour. Roll out half of the dough into a large, elongated rectangle with rounded edges. The thickness of the main layer of the dough should be no more than 5–6 mm (thicker at the edges). You can roll it out on a sheet of baking paper - and then transfer it to a baking sheet on it.
  4. Prepare the rest of the dough as well. Cover the rolled dough with a towel and allow to stand for 15-30 minutes.
  5. For the filling, crush the garlic, peel, put in a mortar, sprinkle with salt, pepper, crush into a gruel, pour in olive oil, stir and let it brew, 5-10 minutes.
  6. Cut the zucchini into very thin circles. Cut the cherry in half. Slice the mozzarella thinly.
  7. Grease both layers of dough with garlic oil, sprinkle the center with half of the Parmesan.
  8. Place zucchini and cherry tomatoes on top, leaving 2 cm wide edges free.
  9. Put the mozzarella on top of the vegetables, sprinkle with the remaining garlic oil, sprinkle with Parmesan and thyme leaves.
  10. Place the pizzas in the oven on hot paper trays. Bake for about 10 minutes. Sprinkle with basil leaves before serving.

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