Original Italian Pizza
Time: 15 min. preparation time, 20 min. baking time
Nutrition: Calories ca 1079 / Protein 47g / Carbohydr. 140g / Fat 35g
Ingredients (2 servings)
|280 g||all-purpose flour|
|7 g||dried yeast|
|150 ml||lukewarm water|
|20 ml||olive oil|
|1||garlic clove (small)|
|250 ml||puréed tomatoes (canned)|
|1 ball||Buffalo mozzarella|
|1 bunch||arugula leaves|
|100 g||Parma ham|
|flour for work surface|
kitchen towel, soup ladle, baking tray, oven, baking paper, mixer with dough hooks (optional), large bowl, cooking spoon, cutting board, small sauce pan, knife, rolling pin
Primitivo, Chianti, 2009
This Italian red wine is a real classic and creates the perfect counterpart to traditional pizza. The characteristic cherry and blackberry aromas provide the particularly rich bouquet.
For the dough, first mix flour, sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.
measuring cup, mixer with dough hooks (optional), large bowl
280 g all-purpose flour / 7 g dry yeast / 150 ml lukewarm water / 1 tsp sugar / 1 tsp salt
Now add olive oil and work mixture into a smooth dough.
20 ml olive oil
Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1 – 2 hours, until it has doubled in size.
For the sauce, finely dice garlic and onion.
cutting board, knife
1 garlic clove / 0.5 onion
Next, sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar and a pinch of salt and pepper. Leave the sauce to reduce for approx. 5 – 7 min. on a low heat.
cooking spoon, small sauce pan
250 ml puréed tomatoes / 3 tsp sugar / salt / pepper
Preheat oven to 180°C/ 355°F. Next, roll out the dough to be approx. 0.5 cm thin and place on a lined baking tray.
baking tray, oven, parchment paper, rolling pin
flour for work surface
Spread the tomato sauce evenly on the dough.
Now, cut the mozzarella into slices and lay them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20 – 25 min. until golden brown.
oven, cutting board, knife
1 ball Buffalo mozzarella
As soon as the pizza is finished, cover with arugula leaves and Parma ham. Quarter figs and distribute over the pizza . Enjoy served warm.
cutting board, knife
1 bunch arugula leaves / 100 g Parma ham / 3 figs