Pizza “Vesuvius”

Traditionally, Neapolitan pizza has always been prepared only with tomatoes, garlic, Oregano and olive oil Extra Virdzhin. Mozarella later added one Neapolitan producer of pizza, who wanted to impress his product by a queen named Margarita. Since then, Pizza Margarita has become one of the most famous and popular pizza recipes in the world! As you will see below, I added several additional ingredients to make its taste even more interesting. You can also add what you want. Only if it is not pineapple, what pineapples can be in pizza?


For the test:

* a pinch of salt

* 1 h. l. dry yeast

* 140 ml of warm water

* 180 g of strong (with a high protein content) wheat flour plus a little more for rolling

* 1 tbsp. l. olive oil Extra Virgin plus a little more to lubricate a baking sheet

For filling:

* 400 g Passats (tomatoes wiped through a sieve)

* 2 large balls of mozzarella, cut into pieces (do not use prepared from violent milk – it is too milky and the dough will get wet because of it)

* 12 slices by Italian salami of good quality

* 100 g of black kalamatian olives without a bone cut in half

* 30 g Fresh grated cheese Parmesan

* 10 fresh basil leaves

To prepare the dough, mix salt, yeast and water in a glass. See the flour in a wide bowl, make a deepening in the center and add a yeast mixture and olive oil. Interfere with a wooden spoon until a homogeneous wet dough is obtained.

Transfer the dough to a clean surface, thickly sprinkled with flour and knead with your hands for about 5 minutes, until it becomes smooth and elastic. Put the dough in a bowl and cover with a clean towel. Put in a warm place for at least 30 minutes or until the dough increases in volume.

Heat the oven to 220 ° C. After the dough comes, put it on the surface sprinkled with flour and divide it into two parts. With your hands, pressing from the center to the edges, stretch each piece to get two cools about 25 cm in diameter (or you can do it with a rolling pin). Put the basics for pizza on two baking sheets.

Distribute the passato on the surface of the dough using a tablespoon, salt and pepper. Lay out mozzarella, salami and olives on each pizza and pour a small amount of olive oil. Bake in the middle part of the oven for about 20 minutes or until the pizza becomes golden-brown along the edges. Two minutes before cooking, sprinkle pizza with parmesan and leaflets of the basilic. Serve hot, with cold beer. Enjoy!

If you do not have time to cook pizza, and friends with beer are already going to visit you, then you can order a delicious pizza in Royalpitztsa. This pizzeria for 24 hours a day delivers orders in St. Petersburg.