Monday, September 20, 2010

Mushrooms, grilled chicken, 4 sheeses and roasted garlic pizza


For sauce: “Pesto di Genoa” (Classico)
¼ cup Asiago cheese, flakes
3 slices of Smoked Gammon bacon, diced
½ spiced chicken breast Grilled, diced
Portobello mushroom, sliced
3-4 Button Mushrooms or 1 Portobello mushroom, sliced
2 tbsp Parmesan cheese
¾ cup Mozzarella cheese
1tbsp thyme
1tbsp oregano
4 cloves roasted garlic, minced
few chunks of smoked goat cheese (optional)

Pizza dough

 (for 2 large size pizzas) If you like thin crust pizza split the tough in 3 equal parts.

1 tbsp active dry yeast
1 tbsp salt
1 tbsp sugar
1 egg
3 tbsp olive oil
3 ½ cups flour

 In a small bowl put sugar, salt, egg (room temperature) and 10 oz warm water. Sprinkle the yest, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
Pour the flour into a large bowl. Make a well shaped hollow in the center.

Add the oil to the eyast mixture and stir. Pour into dough.

Then mix by hands to form a dough.Knead the dough with your hands pushing and folding. Knead just long enough to make a soft, but not sticky dough.

Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.

Split in two parts (or 3 parts, if you like thin crust pizza). Whit your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.Place in pizza pan and live it to rize about ½ hour.

After ½ hour pizza douth is redy for its topings.
Preheat oven up to 450 F and bake 10 min.

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