Pizza Patio- A lovely Pizza Recipe
In spite of its name typically Italian, this pizza is a specialty of North America – in fact, the pizza favorite of Americans (and my husband too … ). In this case, the “pepperoni into his” is not a chili but a type of salami spicy Italian-American whose flavor if it seems fairly with our sausage. Here at Pizza Patio I can get pepperoni at his best quality- and produced locally – in any supermarket or deli meats. A salami that goes greatly with peppers, as in the recipe that follows, a classic of our weekends …
A place we love to go and have their amazing pizzas is of course Italy. Now and again we pick the kids and look for a cheap hotel Here and whit a good deal done we get away in a lazy lovely weekend and we fill our self with the original wonderful Pizzas
Now check the recipe and have fun cooking it. I have Just Remembered: There was a Pizza Patio –Hayle that did amazing pizzas we used to love when we were going there on weekends. Again we loved to choose our cheap hotel trough besthotelfinder.net. We always managed great deals for a lazy and delicious full of pizza weekend
Ingredients for 2-3 people
For The Base
- 250 g of wheat flour
- 1 tablespoon olive oil
- 1 pinch salt
- 1 tablespoon (tea) of dry oregano
- 6 g of baker’s yeast powder (1/2 sachet type Fermipan)
- warm water to taste
- flour and olive oil to taste
- 2-3 tablespoons of tomato sauce homemade (or purchase)
- dry oregano to taste
- 100 g mozzarella cheese coarsely grated
- 100 g of thin slices of salami spicy (PEPPERONI)
- 1/4 red pepper cut into thin strips
- 1/4 green pepper cut into thin strips
- 1 tablespoon (soup) and full of cheese grated (Parmesan, cheddar white, )
- 1 Handful of black olives
The base: mix the flour with the salt, oregano and olive oil. Add the yeast previously dissolved in warm water and knead for at least 10 minutes, adding small amounts of warm water to a few until the dough is soft and pliable. Form a ball and place on a floured bowl of flour. Cover with a cloth and leave to stand for 45-60 minutes in a warm place and under currents of air.
Pre-heat the oven to 220C. Cover the pizza plate pizza with a little of olive oil and reserve.
Place the ball of dough on the floured bench flour. Knead for 5-7 minutes and extend the earth with the aid of a roll, forming a disk. Transfer the dough to the pan and brush with a little olive oil.
Brush the base with the tomato sauce and sprinkle with oregano to taste. Cover with mozzarella cheese and overlap the slices of salami.
Distribute the strips of peppers in the pizza in a harmonious way. Sprinkle with the grated Parmesan cheese and garnish with olives.
In the oven – 220C – for approximately 15-20 minutes, or until the base is crispy and the cheese melt. Remove the pizza from the oven and serve immediately.
see This great video where the make the pizza in the very Pizza Patio Style