Monday, February 28, 2011

Rent A Tux In Belfast

Special Pizzas!

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In a moment you return to your Mycucinait In a moment you return to your Mycucinait
INGREDIENTS

For the dough: 500 g flour 00 - 25 g brewer's yeast - 10 g salt - olive oil - For the filling: 280 g potatoes - 150 g onion - 150 g Neapolitan sausage - 150 g mozzarella - tomato puree - capers - vinegar - olive oil - salt

Preparation
Mix the flour, crumbled yeast, a tablespoon of oil, rooms and approximately 250 g of warm water until dough is soft and elastic, which let rise for about an hour, covered with a towel. Meanwhile, peel potatoes and cut into cubes that you will blanch for 2 'in salted water acidulated with a spoonful of vinegar. Slice the onion icing and let it simmer very gently in 2 tablespoons of olive oil. Sliced \u200b\u200bsausage in Naples. Transfer the dough on a pastry board, knead again briefly and then put it to rise for another hour. Then divide it into 4 pieces and prepare as many pizzas. Pull each piece of dough into a thin disk, put it in a baking dish pizza pan greased with oil and sprinkle with 2 tablespoons of tomato sauce and stuff with the onion stew, one quarter of the sausage and cubes of potatoes, a spoonful of capers, a pinch of salt and a drizzle of olive oil. Bake pizza at 250 degrees and cook for 15 'then sprinkle with a quarter of the mozzarella into thin slices and bake again for about 10'. Take the other three pizzas in the same way. Serve immediately, hot.

Your Mycucinait is being created!
In a moment you return to your Mycucinait





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