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To make your own homemade pizza is both fun and easy to do. It only take a few minutes to prepare and you can always find something at home that you can use as topping. This pizza has mincemeat and goat cheese as topping.
Ingredient List for 4 servings:
12
gr
Fresh yeast
200
ml
Water
1
teaspoon
Honey
1
pinch
Salt
300
gr
Flour
2
tablespoons
Olive oil
3
tablespoons
Tomato sauce
200
gr
mincemeat
150
gr
Goat cheese
150
gr
Grated cheese
0,5
Onion
Arugula
Oven temperature:
175 degrees Celsius
Instructions:
Crumble the yeast in a bowl.
Add warm water and stir until it’s lump free.
Add the honey and the salt and mix well.
Add the olive oil and the flour and mix well.
Place a towel over the bowl and let rest for 30 minutes.
Preheat the oven at 175 degrees Celsius on the pizza program.
Place a baking paper on a baking sheet.
Roll out the dough and place it on the baking paper.
Pour evenly the tomato sauce on the bottom.
Sprinkle the grated cheese on the tomato sauce.
Cut the cheese and the onion in pieces and place on the pizza.
Place the pizza on the lower part of the oven for 20 minutes. Take it out and sprinkle the arugula on and serve warm.
A selection of recipes from the same country.
This recipe is from
Italy
The Italian antipasto bruschetta is always served on a grilled bread and the topping may come in many variations. One of the most popular one contains tomatoes, basil, parmesan cheese, Garlic, olive oil, balsamic vinegar. You can also serve it with prosciutto ham, salami and mozzarella cheese.
This homemade recipe for pesto is based on olives, arugula and basil. The pesto has a flavorful and stronger taste if you use fresh basil and arugula. You can eat the pesto as it is together with bread as a starter, on the pasta, or use it on a pizza instead of the tomato sauce.
Easy way to serve Italian gnocchi and chicken together with Croatian ajvar relish sauce (eggplant sauce).
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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