Ingredients
500 g flour
20 g yeast
1 cup (200 ml) milk
2 eggs
8 tbsp (80 ml) vegetable oil
5-6 tomatoes
150 g cheese
100 g of anchovy fillets
1 onion
15 olives
parsley
salt
Method
Flour sieved, and it is in its middle recess in which is placed the beaten with 1 tsp (5 g) of salt egg fuzzy in tepid milk yeast and 3 tbsp vegetable oil. Knead the soft dough knead for ten minutes. Spread in a small baking dish, greased with vegetable oil. Spread with vegetable oil and covered with half sliced tomatoes. Sprinkle pinch of salt, vegetable oil, parsley, optional and savory, some chopped onion and half of the diced cheese. On them are the anchovy fillets and free of stones olives. Cover with remaining tomatoes, onions and cheese. Sprinkle with a pinch of salt and parsley, pour the vegetable oil and bake in moderate oven about 25-30 minutes. Serve warm.
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Comments
pizza is great.
Hello, I live in Brussels in the Italian neighborhood and I have dozens of friends Italians, which are thousands of times ate pizza and pasta for the first time hear the dough is made in this way, the standard recipe is flour raising agent and put very little yeast, a pinch of salt, sugar, olive oil and hot water, kneaded dough to be a little harder then allowed to rise. This is in spite of all in Bulgaria, pizza everywhere and puffed dough is not thin and hard.