Preparation
time: 30 minutes
Cooking
time: 8 minutes
Ingredients
(for 2 people):
- 300 g of
wheat flour (white or full)
- 20 ounces
of water
- 1 sachet
of yeast bread
- 1/2
teaspoon baking soda
- 2 pinch
(es) salt
- 1 pinch
of pepper
- 20 cl
tomato sauce for pasta / pizza (spicy or not depending on your taste)
- 250 g of
meat (ground beef or not, from chicken ...)
- 200 g
grated cheese (mozzarella or mixture mozzarella / cheddar / parmesan
recommended)
- 1 pinch
of herbs de Provence
- 8 pitted
black olives
For taste
(optional):
- 2 pinches
of paprika
- 2 pinches
of garlic powder or garlic salt
Preparation
of the recipe :
Preparing
the dough (2 hours before cooking)
In a bowl,
place 300 g of flour and yeast and baking soda, a pinch of salt and the pepper.
Also add the paprika and garlic salt to taste. Mix dry ingredients to mix.
Pour in
half the 20 ml water, stir with your finger. finally add the remaining water
and stir, when the dough is sticky, use your hands to mix everything until a
sticky dough without remaining flour.
Then add a
little flour by hand, mix and knead. Repeat the operation (more kneading flour)
until a ball of dough that does not stick.
Put some
flour in the bottom of your bowl and sides, then put the ball in, and cover
with a clean cloth.
Let the
dough rest for about 2 hours (or less or not at all if you're in a hurry).
Preparation
of the pizza:
Turn your
oven to preheat to 220 ° C.
On your
work surface, spread a little flour so the glue ball not.
Sprinkle
your ball a little flour and pull out of the bowl. With a rolling pin, make one
of about 35 cm diameter disc.
Place the
dough thus formed on your plate with below parchment paper or, if the flour so
that the dough does not adhere to the plate for cooking.
Spread
tomato sauce on the dough even hardly see through the dough (2 to 3 mm thick
sauce).
then
distribute the meat to the surface. Do the same with cheese, cover up correctly
entire surface. Finally place the olives. Sprinkle a good pinch of herbes de
Provence.
Bake in
middle of oven for 8 minutes for a soft paste, 10 to 12 min for a crispier
dough.
Remove the
pizza when the cheese is melted and starts to bubble and brown. Cut and serve.
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