Two step-by-step photo recipes for small pizzas cooked on гриле. 
Photo of the dish: Стив ДжирэлтTime: 1 hour. 45 minutes Difficulty: medium Quantity: 6 portioned Pizzas Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the test:
- 1.5 tsp dry yeast
- 1/2 tsp Sahara
- 1/2 tsp salt
- 1.5 tbsp. flour, and a little more to sprinkle
- 2 tbsp. l extra virgin olive oil, and a little more for lubrication
For prosciutto with arugula pizza:
- 5 – 6 chilli fresno peppers, coarsely chopped
- 1.5 tbsp. extra virgin olive oil, and a little more for lubrication
- 225 gr. thinly sliced Parmigiano Reggiano cheese using a peeler
- 110 gr. thin sliced prosciutto ham
- 6 eggs (optional)
- 2 tbsp. young arugula
For Putanesca pizza:
- 2 plum tomatoes, diced
- 1/4 Art. pitted gaeta olives
- 2 tbsp. l capers, without fluid
- A pinch of dried red pepper flakes
- Coarse salt
- Extra Virgin Olive Oil, Spray
- 220 gr grated taleggio cheese
- Chopped onion chopped for sprinkling
Recipes with similar ingredients: chili pepper, red pepper flakes, plum tomatoes, olives, capers, parmesan cheese, cheese taleggio, prosciutto, dried ham, eggs, arugula, chives, flour
Recipe preparation:
- Prepare the dough: in a small bowl or measuring bowl pour 1/2 tbsp. warm (not hot) water. Add yeast and sugar and stir with a fork, leave for 15 minutes. Water surface should start bubbling and should smell like yeast – this is exactly what you need!
- In a large bowl, combine flour and salt. In the middle do recess where pour olive oil and yeast mixture.
- Using a fork, gradually stir the flour into the yeast mixture, then knead the dough with your hands. Put it on a clean surface.
- Knead the dough until smooth. Sprinkle if necessary flour. Grease a bowl with olive oil, put the dough in it, cover with cling film and leave in a warm place for 1 hour to the dough doubled in volume.
- Prepare the toppings: for pizza with prosciutto and arugula make chili oil.
- Bring chili peppers and olive oil to a boil, remove from fire and leave for 1 hour. (Such oil can be stored in airtight container up to 1 week).
- Prepare the filling for pizza confusion: in a bowl mix tomatoes, olives, capers and pepper flakes. Salt and drizzle with olive oil.
- Prepare the grill: Preheat the grill to moderately high. temperature (it should not be too hot, otherwise the dough burns, but the cheese has not melted yet). Remove the entire grill from the grill with a brush. dust and dirt.
- Roll out the dough: put the dough on sprinkled with flour surface and divide into 6 equal parts. From every piece roll up the ball.
- Using a rolling pin, roll each ball into an oval of arbitrary forms, sprinkled with flour if necessary.
- To form a thin crisp, with your hands a little more stretch the dough.
- Fold the rolled dough in a stack, laying between the layers cling film (prepared dough can be stored in the refrigerator in overnight).
- Grill the dough: grease the grill with oil (you can use a rolled towel dipped in oil), then gently place several dough pieces on the wire rack.
- Fry for 2 minutes until the surface begins to bubble, and characteristic marks will not appear at the bottom.
- Turn over with tongs and fry until on the other side the same marks will appear. Remove the dough from the grill and place on a baking sheet. Toast the remaining dough pieces in the same way.
- Lay out the toppings: by placing the toasted dough on baking sheet, top with parmigiano cheese and prosciutto or cheese taleggio and mix of confusion. Put the pizza back on the grill.
- If desired, break 1 egg into each pizza with prosciutto. Cover the grill and cook for 2-3 minutes, until the cheese has melted and the eggs get ready.
- Finish cooking: remove the pan from the grill. On put the arugula with prosciutto, sprinkle with chili oil. Sprinkle the pizza with the chives.
