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Salami pizza

Salami pizza


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Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION How to make salami pizza:

The pizza top is prepared in the bread machine. Grease a pan with oil, then spread the top and grease with tomato sauce, sprinkle with dried basil. Crush the gorgonzola cheese on top, then put the waves of olives and slices of salami. Grate Parmesan cheese on top and bake in the hot oven.


Rigatoni with salami and ripe cherry tomatoes. A simple recipe that is prepared quickly and without the need for many ingredients.

Ingredients (for 4 servings):

20 cherry tomatoes
75 ml olive oil
salt pepper
2 cloves garlic, chopped
¼ glass of kalamata olives
¼ glass of capers, chopped
¼ glass of chopped parsley
500 grams of rigatoni pasta
¼ glass of parmesan race
¼ glass of red wine

Method of preparation

Preheat the oven to 190 degrees Celsius. Put the tomatoes in a pan, sprinkle with olive oil, salt and pepper and bake for 8 minutes. Take them out and let them cool.

Then fry in a pan the pieces of salami in the rest of the olive oil on both sides for 30 seconds. Then take them out of the pan and let them cool

Then add the garlic and tomatoes in the same pan and keep them on the fire for about 3 minutes.

Add a little wine and leave on the fire for another 3 minutes.

Then add the olives and capers and keep the pan on the fire for another 2 minutes.

Then add the pieces of salami and parsley.

Boil the pasta according to the instructions on the box. Drain them and add the pasta to the pan with the sauce. Mix the ingredients and serve with grated Parmesan cheese.


Recipe Summary

  • 1 pound store-bought pizza dough
  • 8 ounces ricotta cheese (about 1 cup)
  • 1 ounce shredded mozzarella cheese (about 1/4 cup)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 slices of salami, cut into strips
  • 1 small yellow bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • ⅓ cup thinly sliced ​​red onion
  • 3 cups fresh arugula
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon crushed red pepper

Place a large rimmed baking sheet (at least 17 x 11 inches) in the oven. Preheat oven to 450 & degF. Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.

Stir together cheeses, garlic, salt, pepper, and 2 tablespoons of the olive oil.

Roll out dough on a floured surface to a 17- by 11-inch rectangle. Transfer to a large piece of lightly greased parchment paper carefully place in hot baking sheet. Top with ricotta mixture, salami, bell peppers, and red onion. Brush edges with 1/2 tablespoon of the olive oil.

Bake in preheated oven until dough is golden brown and crisp, 15 to 18 minutes.

Toss together arugula, lemon juice, remaining 1/2 tablespoon olive oil, and salt and pepper to taste. Top pizza with arugula mixture sprinkle with red pepper.


Recipe Summary

  • 1 pound store-bought pizza dough
  • 8 ounces ricotta cheese (about 1 cup)
  • 1 ounce shredded mozzarella cheese (about 1/4 cup)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 slices of salami, cut into strips
  • 1 small yellow bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • ⅓ cup thinly sliced ​​red onion
  • 3 cups fresh arugula
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon crushed red pepper

Place a large rimmed baking sheet (at least 17 x 11 inches) in the oven. Preheat oven to 450 & degF. Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.

Stir together cheeses, garlic, salt, pepper, and 2 tablespoons of the olive oil.

Roll out dough on a floured surface to a 17- by 11-inch rectangle. Transfer to a large piece of lightly greased parchment paper carefully place in hot baking sheet. Top with ricotta mixture, salami, bell peppers, and red onion. Brush edges with 1/2 tablespoon of the olive oil.

Bake in preheated oven until dough is golden brown and crisp, 15 to 18 minutes.

Toss together arugula, lemon juice, remaining 1/2 tablespoon olive oil, and salt and pepper to taste. Top pizza with arugula mixture sprinkle with red pepper.


Equipment


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Pizza Margherita with salami

Today we will make together a delicious pizza, which can be made at home, namely Margherita pizza. Why order it? It's so simple, easy to make and so cheap. Margherita has ancient Neapolitan origins and is a classic Italian dish that has spread around the globe due to its simplicity and unmistakable taste. With a few common ingredients, magic is simply produced, and we get a culinary delight that makes us think of wonderful Italy. The important aspects to make this recipe successfully are: a quality tomato sauce, mozzarella and fresh basil. If I convinced you, I invite you to do magic in your kitchen and make a delicious classic Margherita pizza!

Ingredients for 3 pizza of 32 cm:

  • 400 g of fresh mozzarella
  • 450 g flour type 650 (or type 000, if you don't have one)
  • 300 g of tomato paste
  • 150 g salami with peppers
  • 10 gr dry yeast
  • 6 tablespoons olive oil
  • 60 g parmesan for crispy and tasty edges
  • fresh basil (7-8 leaves)
  • 270 ml of warm water
  • half a teaspoon of salt
  • pepper to taste

The most important step for our pizza Margherita is to make the dough for the countertop. Thus, in a bowl we put the flour, we add the salt and the yeast, we mix them very well with a spoon. We add lukewarm water (necessarily warm) over our composition.Mix with a spoon until there are no large amounts of dry flour left and a dough is formed.Sprinkle flour on a work surface and remove the dough for about 5 minutes. After we finish, we put it back in the bowl, cover it with cling film and leave it to rise for 30-40 minutes in a warm place.After it has grown enough, take it out on the counter and knead it for 2-3 minutes. Then, cut it into 3 equal parts (from this dough come 3 pizzas of 32 cm).With the help of a torch, we flatten it enough to obtain a circle with a diameter of at least 32 cm. We do the same with the second and 3rd part. Line the tray with a little flour, then put the dough in the tray and spread it a little with your hands so that it covers the entire surface of the tray. Put a layer of tomato sauce on the counter, spread it evenly and put grated Parmesan cheese on the edge.Then break approximately equal pieces of mozzarella and place them on the surface of the pizza. Add the salami to thin slices, fresh basil and about 2 tablespoons of olive oil.Put in the preheated oven at 220ºC for 18-20 minutes or until we think it is ready. Depending on each oven it can take more or less.Our homemade pizza is ready and can be served. In addition to Margherita con salami, I invite you to see other pizza recipes here.

Complexity Preparation time Nr. servings
low 1 hour and 30 minutes (growth time included) 3 pizza of 32 cm

GOOD APPETITE!

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Tips for Making Chicago-Style Deep Dish Pizza Dough

The dough is layered with butter, rolled and fitted into a cake pan. The high-sided crust makes room for a substantial amount of filling. To create its buttery flavor and light crust you laminate the dough and give it an extra rise.

Laminate means to create alternate thin layers of butter and dough (think croissants or puff pastry.) While those pastries require folding, rolling, and folding again a few times over, in this simplified version, all you do is spread a layer of softened, room temperature butter over the dough and roll it into a cylinder, creating layers. Easy enough, right? The dough gets another rest in the refrigerator to maintain the layers, to rise slightly, and to allow the butter to become firm. Then it is rolled out into a circle and pressed into the pan.


Ingredients

Place a rack directly underneath broiler in oven preheat to 450 °. Make sure bottom of oven is accessible (that’s right, you’re going to bake directly on the bottom of your oven). Take 1 lb. pizza dough out of fridge and let it sit so it reaches room temperature, because room temp dough is much easier to stretch.

Start by trimming 1 lb. Brussels sprouts. Slice off the dried, gnarly bottoms of each sprout discard any dried outer leaves that may fall off. Slice each sprout in half lengthwise.

Set aside about one-quarter of the halves, then transfer remaining sprouts to a rimmed baking sheet. Add 6 garlic cloves, then drizzle with 2 Tbsp. oil season with leap and a large pinch of red pepper flakes. Toss with clean hands to combine and arrange sprouts cut sides down.

Place baking sheet on oven floor (NOT on a rack) and roast, turning sprouts halfway through with a spatula, until sprouts are deeply browned on all over and tender all the way through, 15–18 minutes. Let cool.

While Brussels are roasting and cooling, prep your other ingredients. Remove casing from 3 oz. salami and slice into thin rings, then cut rings into quarters. Slice 12 oz. mozzarella into planks that are no more than ¼ & quot thick. On him 1 shallot and cut crosswise into thin rings. Place shallot rings in a small bowl. Cut lemon in half and squeeze halves into bowl. Add a pinch of salt and toss set aside.

When Brussels are cool enough to handle, scrape into a medium bowl and set aside. Reserve sheet tray. Fish out garlic and squeeze cloves from skins. Mash garlic to a paste in another small bowl with a fork. Add 2 Tbsp. oil and stir to combine.

Place dough in center of reserved baking sheet and drizzle with 1 Tbsp. oil, then toss to coat. Use your fingers to stretch dough outward from center all the way to edges of baking sheet. If dough stubbornly springs back, cover with plastic wrap and let rest a few minutes before attempting to stretch again.

Drizzle garlic-oil over dough and spread around with your fingers to coat. Season with salt, then top with mozzarella, roasted Brussels, and salami, distributing evenly. (Reserve bowl that held Brussels.)

Bake pizza on oven floor until underside is browned and edges are puffed and starting to turn golden, 7–10 minutes (lift up edge of pizza with spatula to peek underneath).

While pizza is baking, thinly slice remaining Brussels sprouts crosswise and add to bowl that had the roasted sprouts. Toss with remaining 1 Tbsp. oil and season with salt.

Remove pizza from oven and turn broiler to high. Scatter sliced ​​Brussels over pizza.

Broil pizza on top rack until cheese is bubbling and browned and edges of crust are deep golden, 2–3 minutes.

Top with more red pepper flakes. Drain shallot and scatter rings over pizza.

How would you rate Sheet-Pan Pizza with Brussels Sprouts and Salami?

Delicious and easy! The lemony shallot and roasted garlic really took it to the next level. Next time might make some hot honey to drizzle on top :-)

I loved this! Very different to the pizzas I would normally make at home, and a great way to use sprouts. My dough never wants to stretch quickly or easily - I need to take it out of the fridge ASAP and let it reach room temp. I stretch it out as much as I can, then I leave it while I prep the toppings. After thatâ & # x20AC; & # x2122; s easier to stretch over the whole pan. I canâ & # x20AC; & # x2122; t rest anything directly on the floor of my oven (thatâ & # x20AC; & # x2122; s the heating element) but both times Iâ & # x20AC; & # x2122; t made this itâ & # x20AC; & # x2122; s been great! Thanks again, Claire!

The taste on this was great, I will say however that my dough didn & # x27t stretch as much as showed on the recipe. Maybe thatâ & # x20AC; & # x2122; s on me, but it meant the pizza was overloaded with the quantity of toppings called for.


Video: Perfect Pizza at Home


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