Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato
Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1815
- Total Fat
- 74
- Saturated Fat
- 15
- Carbohydrates
- 237
- Dietary Fiber
- 15
- Sugar
- 7
- Protein
- 50
- Cholesterol
- 52
- Sodium
- 1938
- Total: 1 hr 47 min
- Prep: 30 min
- Inactive: 1 hr 2 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1815
- Total Fat
- 74
- Saturated Fat
- 15
- Carbohydrates
- 237
- Dietary Fiber
- 15
- Sugar
- 7
- Protein
- 50
- Cholesterol
- 52
- Sodium
- 1938
- Total: 1 hr 47 min
- Prep: 30 min
- Inactive: 1 hr 2 min
- Cook: 15 min
Ingredients
Pizza Dough:
2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt
Potato Pizza:
1 recipe Pizza Dough
1 potato, thinly sliced
1 onion, thinly sliced
1 sprig fresh rosemary
Extra-virgin olive oil, for drizzling
Salt
Onion and Chile Pizza:
1 recipe Pizza Dough
1 white onion, thinly sliced
1 chile pepper, sliced
Extra-virgin olive oil
Salt and freshly ground black pepper
Sausage and Scamorza Pizza:
1 recipe Pizza Dough
Extra-virgin olive oil
8 ounces/0.2 kg pork sausage, about 1
2 ounces/75 g smoked scamorza cheese, coarsely chopped
Tomato Pizza:
1 recipe Pizza Dough
5 to 7 cherry tomatoes
Extra-virgin olive oil
Salt
Freshly grated Parmigiano cheese, for sprinkling
Directions
- For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
- Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
- Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
- For the potato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.
- For the onion and chile pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chile pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.
- For the sausage and scamorza pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.
- For the tomato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.
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