COMMENTS medcook on Pizza The irresistible Nikos Karavasilis on Pizza The irresistible medcook on R

CATEGORIES filet mignon Appetizers, Snacks Accompanying / Ointments Appetizers / Sauces Soups Salads filet mignon Main Dishes Desserts, Desserts Breads / Pastries Pizza Pies, Tarts Particularly Classic / Traditional Lent Vegeterian how to build;
Favorite form of pizza. A pizza that covers, envelops somehow the materials inside. Like our own "skaltsounakia" ie yeasts filet mignon wrapped in their cheese, spinach etc. crescent-shaped and the dough is the same that we make the pizza. Basically Fillings are the tomato and mozzarella. Beyond that create at will.
Ingredients (for two large pizzas, calzone) 1 dose pizza dough 400 gr. flour possible filet mignon one lens dry yeast 3.2 tsp. Salt in the seed oil, a little sugar lukewarm water Filling mozzarella cheese or any yellow tasty cheese 250g. Fresh mushrooms sauteed and chopped ham and / or bacon at will, chopped, ripe tomatoes, chopped tomato sauce for pizza (optional) A little bit of oregano oil.
Dissolve the yeast in a little warm water and after activation (10-15 minutes) to put it in the mixer with the flour, salt and oil and adding a little bit warm water makes an elastic filet mignon and fluffy dough. Let it rest and rise for 30 minutes and then divide into two, two balls crafting the cover and let it rise at least an hour. More on pizza dough here (pizza dough).
Put a wooden bench ball dough and spread it with your fingers or with a rolling pin on a disc about 30 cm diameter and quite thin. Grease the surface and put on one side of the materials filet mignon of our fill. Sprinkle with oregano or other aromatic filet mignon (eg basil). Fold the other half of the disc over and properly closed contact points with the fingertips.
Chicken with mushroom risotto ...
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Kalochonefti! :) November 14, 2012 - 18:30 by medcook Nice recipe, tasty pastry November 14, 2012 - 18:30 by Nikos Karavasilis Thank you for your comment! Probably ... November 20, 2012 - 08:05 by medcook
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