Provencal pizza

Pizza 599 Last Update: Jul 10, 2021 Created: Jul 10, 2021 0 0 0
Provencal pizza
  • Serves: 4 People
  • Prepare Time: 45 min
  • Cooking Time: 10 min
  • Calories: -
  • Difficulty: Easy
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This recipe places more emphasis on making pizza dough. As you know, Italian pizza is made without adding eggs, butter and other muffins, but only with Extra Virgin olive oil - an essential ingredient in a proper pizza. It is thanks to him that the dough turns out to be plastic and thin. Also, this recipe uses fresh pressed yeast rather than dry, which certainly makes the dough softer and enriches the texture. Alternatively, it is suggested to cook the sauce yourself, because it is not so difficult. The so-called pizza topping is chosen as an example: Provencal herbs, basil, garlic, bell peppers, red onions combined with smoked pork belly, plus mozzarella on the bottom and parmesan on top - tender, juicy and tasteful. We will also indicate the diameter of the pizza - 36 cm when rolling out the dough in 3-5 mm.

Ingredients

Directions

  1. Making a dough. In a small mug with warm (no more than 40 ºC) water, color the pressed yeast, add salt, sugar, olive oil and 2 tbsp. l. flour, stir and leave to ripen for 15 minutes. in a warm place.
  2. We are waiting for the dough to rise
  3. When the dough starts to bubble and rise, you can use it further.
  4. Mix flour and dough to make pizza dough
  5. Sift 1/3 cup of flour into a convenient container and pour out the dough and stir with a wooden spatula, gradually adding the rest of the flour, sifting it through a sieve.
  6. Leave the pizza dough to rise
  7. When the dough stops sticking to the walls, knead with your hands, then roll up a ball, sprinkle with flour, cover with a warm damp towel and set to rise to a warm place.
  8. Cooking tomato sauce for Provencal pizza
  9. In the meantime, prepare the pizza sauce. Cut 2 tomatoes crosswise from above and below and place in boiling water for a few seconds. We remove the peel, chop the tomatoes with a knife on a board into gruel and rub through a sieve - we do not need seeds. We also drain the excess liquid - it is immediately visible, because the pulp settles.
  10. Photo of the recipe: Provencal pizza, step number 6
  11. Chop the peeled garlic almost into porridge with a knife. The garlic press leaves flat "imperfections" - but decide for yourself ...
  12. Photo of the recipe: Provencal pizza, step number 7
  13. Boil the sauce a little over the fire, add salt, sugar, wine vinegar, black pepper, Provencal herbs and chopped garlic.
  14. Chopping the ingredients for a Provencal pizza
  15. We also prepare cutting (topping) for pizza in advance: cut red onions and bell peppers in half rings, tomatoes into slices, brisket into thin slices.
  16. Put the pizza dough on a baking sheet
  17. When the dough doubles in size, knead it in a circle, first with your hands on the table (sprinkled with flour), then with a rolling pin from the middle. Sprinkle flour on a flat baking sheet or the back of a regular baking sheet, so that later it will be convenient to roll the finished pizza onto a dish. Then, screwing the base onto a rolling pin, transfer it to a baking sheet.
  18. Put the tomato sauce and basil on the pizza base
  19. Stick the pizza base with a fork, coat with sauce, not reaching 1-1.5 cm from the edge. Tear the basil leaves for the sauce.
  20. Putting mozzarella on a Provencal pizza
  21. On a coarse grater, rub the mozzarella with thin plates - it will be from below.
  22. We bake Provencal pizza in the oven
  23. Then put the bell pepper, pork belly, tomatoes, red onion on top. Sprinkle everything with Parmesan and sprinkle with olive oil. Bake at 250 ºC for about 10 minutes. until the sides of the pizza are browned.
  24. Provencal ready-made pizza
  25. We take it out of the oven, sprinkle with olive oil (including ruddy edges). Having picked it up slightly, with a light movement, roll it onto a serving board or dish, cut it and eat it in the heat of the heat.

Provencal pizza



  • Serves: 4 People
  • Prepare Time: 45 min
  • Cooking Time: 10 min
  • Calories: -
  • Difficulty: Easy

This recipe places more emphasis on making pizza dough. As you know, Italian pizza is made without adding eggs, butter and other muffins, but only with Extra Virgin olive oil - an essential ingredient in a proper pizza. It is thanks to him that the dough turns out to be plastic and thin. Also, this recipe uses fresh pressed yeast rather than dry, which certainly makes the dough softer and enriches the texture. Alternatively, it is suggested to cook the sauce yourself, because it is not so difficult. The so-called pizza topping is chosen as an example: Provencal herbs, basil, garlic, bell peppers, red onions combined with smoked pork belly, plus mozzarella on the bottom and parmesan on top - tender, juicy and tasteful. We will also indicate the diameter of the pizza - 36 cm when rolling out the dough in 3-5 mm.

Ingredients

Directions

  1. Making a dough. In a small mug with warm (no more than 40 ºC) water, color the pressed yeast, add salt, sugar, olive oil and 2 tbsp. l. flour, stir and leave to ripen for 15 minutes. in a warm place.
  2. We are waiting for the dough to rise
  3. When the dough starts to bubble and rise, you can use it further.
  4. Mix flour and dough to make pizza dough
  5. Sift 1/3 cup of flour into a convenient container and pour out the dough and stir with a wooden spatula, gradually adding the rest of the flour, sifting it through a sieve.
  6. Leave the pizza dough to rise
  7. When the dough stops sticking to the walls, knead with your hands, then roll up a ball, sprinkle with flour, cover with a warm damp towel and set to rise to a warm place.
  8. Cooking tomato sauce for Provencal pizza
  9. In the meantime, prepare the pizza sauce. Cut 2 tomatoes crosswise from above and below and place in boiling water for a few seconds. We remove the peel, chop the tomatoes with a knife on a board into gruel and rub through a sieve - we do not need seeds. We also drain the excess liquid - it is immediately visible, because the pulp settles.
  10. Photo of the recipe: Provencal pizza, step number 6
  11. Chop the peeled garlic almost into porridge with a knife. The garlic press leaves flat "imperfections" - but decide for yourself ...
  12. Photo of the recipe: Provencal pizza, step number 7
  13. Boil the sauce a little over the fire, add salt, sugar, wine vinegar, black pepper, Provencal herbs and chopped garlic.
  14. Chopping the ingredients for a Provencal pizza
  15. We also prepare cutting (topping) for pizza in advance: cut red onions and bell peppers in half rings, tomatoes into slices, brisket into thin slices.
  16. Put the pizza dough on a baking sheet
  17. When the dough doubles in size, knead it in a circle, first with your hands on the table (sprinkled with flour), then with a rolling pin from the middle. Sprinkle flour on a flat baking sheet or the back of a regular baking sheet, so that later it will be convenient to roll the finished pizza onto a dish. Then, screwing the base onto a rolling pin, transfer it to a baking sheet.
  18. Put the tomato sauce and basil on the pizza base
  19. Stick the pizza base with a fork, coat with sauce, not reaching 1-1.5 cm from the edge. Tear the basil leaves for the sauce.
  20. Putting mozzarella on a Provencal pizza
  21. On a coarse grater, rub the mozzarella with thin plates - it will be from below.
  22. We bake Provencal pizza in the oven
  23. Then put the bell pepper, pork belly, tomatoes, red onion on top. Sprinkle everything with Parmesan and sprinkle with olive oil. Bake at 250 ºC for about 10 minutes. until the sides of the pizza are browned.
  24. Provencal ready-made pizza
  25. We take it out of the oven, sprinkle with olive oil (including ruddy edges). Having picked it up slightly, with a light movement, roll it onto a serving board or dish, cut it and eat it in the heat of the heat.

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