Pizza with salami, tomatoes and basil

Pizza with salami, tomato and basil – a detailed recipe cooking. Photo of the dish:Anna Williams Time: 45 min. Difficulty: easy Amount: 16 (7.5 see) mini pizzas Recipes use volumetric containers with a volume of: 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

Ingredients for the recipe:

For the test:

• 1.5 tbsp. wheat flour, as well as more for sprinkling
• 1 1/4 tsp (4 gr.) Instant yeast
• 1 tsp Sahara
• 1/2 tbsp. cornmeal
• 2 tbsp. l grated parmesan cheese
• 2 tbsp. l olive oil
• Coarse salt

For topping:

• 2 tbsp. l olive oil as well as more for sprinkling
• 2 tsp finely chopped fresh oregano
• Coarse salt and freshly ground pepper
• 16 thin slices of salami, or smoked Italian sausage Compressata (approximately 60 g.)
• 10 medium-sized tomatoes, cut into slices 7 thick mm
• 2 tbsp. l grated parmesan cheese
• 1/2 tbsp. small leaves of fresh basil

Recipes with similar ingredients: premium flour, flour corn, parmesan, oregano, salami, co-compressata, tomatoes, basil

Recipe preparation:

1. Make a dough: place a baking sheet on the bottom oven and heat to 260 ° C. Mix in a food processor 1/2 tbsp. flour, yeast and sugar. Without turning off the combine add 3/4 Art. hot water (approximately 45 ° C.). Turn off the combine and add corn flour, cheese, olive oil, 1 tsp. salt and remaining 1 Art. flour. Turn on the combine and mix until dough will not form into a ball. Then continue stirring until until the dough is smooth, about 15 more revolutions.
2. Prepare pizzetti: place in 2 parchment baking sheets paper. Transfer the dough onto a floured work surface and knead until the dough is soft and elastic, 12 – 15 times, adding extra flour if the dough is still Remains wet to use. Using powdered flour rolling pins, roll out the dough into a round layer 7 mm thick., approximately 35 cm in diameter. Using a round mold 7.5 cm in diameter. Squeeze 16 round slices from the dough, collecting and re-rolling the rest of the dough. Place slices on prepared baking sheets.
3. Combine olive oil, oregano, salt and pepper to taste. Lubricate each slice of dough with a small amount of herbal oil, then lay in layers the sausage and 2 to 3 slices of tomato. To sprinkle top with parmesan. Bake pizzetti in the oven one at a time pan until golden brown, about 8 min.
4. Sprinkle pizzetti with olive oil, salt and pepper, sprinkle with basil leaves on top. Serve hot or roomy temperature.