Roman pizza with zucchini and tomatoes

Pizza 645 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Roman pizza with zucchini and tomatoes
  • Serves: 4 People
  • Prepare Time: 1 h 30 min
  • Cooking Time: 1 h
  • 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 is of a different shape, But be that as it may, pizza - it is also 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 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 leave to stand for 15-30 minutes.
  5. For the filling, crush the garlic, peel, put in a mortar, sprinkle with salt, pepper, crush into 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. Top with zucchini and cherry tomatoes, leaving 2 cm wide edges free.
  9. Place the mozzarella on top of the vegetables, top with the remaining garlic oil, sprinkle with Parmesan cheese and thyme leaves.
  10. Place the pizzas in the oven by placing them on hot paper trays. Bake for about 10 minutes. Sprinkle with basil leaves before serving.

Roman pizza with zucchini and tomatoes



  • Serves: 4 People
  • Prepare Time: 1 h 30 min
  • Cooking Time: 1 h
  • Calories: -
  • Difficulty: Easy

Roman pizza is completely different from, for example, in Naples. It is made from a different dough, it is of a different shape, But be that as it may, pizza - it is also 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 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 leave to stand for 15-30 minutes.
  5. For the filling, crush the garlic, peel, put in a mortar, sprinkle with salt, pepper, crush into 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. Top with zucchini and cherry tomatoes, leaving 2 cm wide edges free.
  9. Place the mozzarella on top of the vegetables, top with the remaining garlic oil, sprinkle with Parmesan cheese and thyme leaves.
  10. Place the pizzas in the oven by placing them on hot paper trays. Bake for about 10 minutes. Sprinkle with basil leaves before serving.

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