Pizza Capricciosa

Pizza Capricciosa
 
alt

This recipe was uploaded
by megaden

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Pizza dough and sauce (see recipes links)
  • Ham, dried sausage
  • Fresh mushrooms, olives, anchovies
  • Mozzarella and Parmesan Cheeses
  • Boiled artichokes or asparagus
  • 1 small chicken egg
  • Fresh rucola, olive oil
Roll dough thickness of 5 mm and diameter of 30 cm. Align the edges using flat plate of the diameter. Put the dough on paper, pour ready sauce and evenly spread stuffing. Flat pieces of ham, salami, finely chopped mushrooms, olives, sliced artichoke halves or asparagus, pieces of mozzarella.

Edge (10mm) of dough leave blank to get a crisp crust. Put on the grill and send pizza in the oven, heated to 180C for 5 minutes. Then drop in the center of the pizza the egg and send back in the oven for another 5-6 minutes. Ready-made pizza out of the oven, immediately sprinkle with rucola, grated parmesan, lightly with olive oil, pepper and bring to the table.


Pizza Capricciosa

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by megaden

 
 
Pizza dough recipe link http://www.jamieoliver.com:81/foodwise/article-view.php?id=4201
Pizza sauce recipe link http://www.jamieoliver.com:81/foodwise/article-view.php?id=4203

Method


Roll dough thickness of 5 mm and diameter of 30 cm. Align the edges using flat plate of the diameter. Put the dough on paper, pour ready sauce and evenly spread stuffing. Flat pieces of ham, salami, finely chopped mushrooms, olives, sliced artichoke halves or asparagus, pieces of mozzarella.

Edge (10mm) of dough leave blank to get a crisp crust. Put on the grill and send pizza in the oven, heated to 180C for 5 minutes. Then drop in the center of the pizza the egg and send back in the oven for another 5-6 minutes. Ready-made pizza out of the oven, immediately sprinkle with rucola, grated parmesan, lightly with olive oil, pepper and bring to the table.


Show/hide comments

comments powered by Disqus