International Cuisine

Neapolitan Pizza

Sunday, November 16, 2008

Neapolitan Pizza

Experience the new taste sensation from the pizza with tuna as toppingnya.

Source: Magazines'm a little

Category Cuisine: European Cuisine

Served To: 6

500 grams of protein wheat flour are
1 / 2 teaspoon salt
1 tablespoon instant yeast
250 grams of warm water
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
200 grams tomatoes, shredded
400 grams of tomato cans (can be replaced with 5 tomato fruit, boiled and shredded
50 grams of tomato paste
1 tsp salt
1 / 2 teaspoon sugar
1 tsp germ
2 tsp oregano
2 tomatoes, cut a small box
1 green paprika, cut into thin half circle
50 grams button mushrooms, sliced thin
10 pcs black olive, Shop 2
1 canned anchovy fish, ready to use (can be replaced, tuna fish, pickles)
50 grams of cheese, mozarella, shredded
1 tsp oregano
2 tablespoons olive oil

How to prepare:

Making Bread:
1. Flour sifter, and Mix with salt, instant yeast
2. Enter the warm water and olive oil while diuleni for 10 minutes, the dough Of
3. Leave the dough for 15 minutes. Milling and enter the pizza trays in diameter 24 cm, which has dioles olive minya
4. Dough is ready closed topping

Make Concase:
1. Heat olive oil. Stir-fry onions and garlic until wilting for 5 minutes
2. Enter the scars of tomatoes, tomato cans, and tomato paste. Cook until a thick mix-up to explode letup
3. Enter the salt, sugar, oregano, and Fridays. Mixed briefly and lift and dinginkan.

1. Tipiskan dough, pizza trays to enter the olive oil has dioles
2. Oles surface pizza with concase, taburkan tomatoes, paprika, mushrooms, olive and black
3. Add the anchovy fishing and mozarella cheese. Taburkan oregano and olive oil percikkan pizza to the surface.
4. Roast for 20 minutes with a temperature of 200 degrees Celsius.