Pepperoni and Four Cheeses Pizza – a detailed recipe cooking. 
Time: 2 час. 45 minutes Difficulty: medium. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Pizza dough:
- 1 tsp active dry yeast
- 4 tbsp. premium flour
- 1 tsp coarse salt
- 1/3 Art. olive oil plus some more for lubrication bowls
- 1/2 – 3/4 Art. purchased or homemade pizza sauce (see recipe below)
- 340 gr thinly sliced mozzarella
- 1 tbsp. sliced pepperoni
Four Cheese Pizza:
- 340 gr thinly sliced mozzarella
- 110 gr. grated fountain cheese
- 110 gr. crumbled goat cheese
- 1/4 Art. grated pecorino romano cheese
- 2 tbsp. l olive oil
- Salt and ground black pepper
- 1 can (100 gr.) Pesto sauce
Tomato salad with basil:
- 0.5 l cut in half along red grape tomato
- 0.5 l cut in half along the yellow grape tomato
- 1/4 Art. olive oil
- 5 minced cloves of garlic
- 1 tbsp. l balsamic vinegar
- 16 thinly sliced fresh basil leaves plus some more if necessary
- Salt and freshly ground black pepper
Pizza Sauce:
- 3 cans (425 gr.) Mashed tomatoes
- 1/2 tbsp. chicken concentrate
- 1-2 tbsp. l olive oil
- 1 finely chopped medium onion
- 3 minced cloves of garlic
- Salt and ground black pepper
- Pinch of sugar
- 1 tsp dried oregano
- 8-10 chopped fresh basil leaves
Recipes with similar ingredients: tomato sauce, yeast dough, onions, garlic, tomatoes, mozzarella cheese, fountain cheese, cheese goat, pecorino romano cheese, pepperoni sausage, balsamic vinegar, pesto sauce, oregano, basil
Recipe preparation:
- Pizza Dough: Pour active dry yeast into 1.5 Art. warm (rather than slightly warm) water. Install a nozzle in the mixer for shortcrust pastry, mix flour and salt. At a low mixer speed pour in olive oil and mix. Pour in the mixture with yeast and mix well. Slightly drizzle a separate bowl with olive butter and put the dough on top. Form a ball and flip it several times so that the dough is covered with butter. Cover tightly cling film and let rise for an hour. or put in Refrigerate and store for 3-4 days. Preheat oven to 260 ° C.
- Pizza sauce: Pour about a tablespoon olive oil in a pan and heat it on a moderately strong the fire. Put the garlic, chopped onion and mix. Fry until soft onion, 4-5 minutes Add chicken stock while stirring to degass the bottom of the pan. Cook until liquid has evaporated. half. Add the mashed tomatoes and mix. Salt and pepper to taste and add a pinch of sugar. Add dried oregano and basil. Reduce heat to low and simmer for 30 minutes.
- Test preparation for пиццы:Разделите тесто на двеequal parts. Roll one piece as thin as possible and put on a baking sheet. Repeat with the second piece of dough. Pepperoni traditional pizza: Lubricate the base of the pizza sauce. Put slices of mozzarella and pepperoni on top. For Four pizza cheese “: Sprinkle the base with olive oil, sprinkle with salt and pepper. Pour pesto onto the surface and spread evenly. Add cheeses: mozzarella, fontina, goat cheese and pecorino romano. Bake both pizza until the dough turns golden and the cheese begins to bubble, 12-15 minutes
- Tomato salad with basil: While pizza is baked, heat in a small skillet over medium-high heat vegetable oil. Put the garlic and mix, lightly frying it for about a minute and removing from heat before garlic will become too brown (it should be golden). Pour out mix in a bowl and let cool slightly. Add the tomatoes balsamic vinegar, basil, a little salt and pepper. Shuffle then try and add basil and salt if necessary. Put tomato salad with basil on Four Cheese pizza. Slice the pizza and serve.
