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LINDA GEBHARDT
Pizza mare
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Ingredients
Directions
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Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
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Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.
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Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.
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Now make the tomato sauce. Fry the garlic in the olive oil. Add the tomatoes and oregano or Italian herbs and smother with the lid on the pan until a thick sauce.
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Puree the sauce and season with salt and pepper.
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Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with tomato sauce.
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Divide boiled mussels, strips of anchovies from oil and very thin slices of fennel.
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Sprinkle with some capers and fry the pizza in a hot oven for about 15 minutes until crispy.
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Remove from the oven and pour a stream of garlic oil with chili pepper over it.
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25 minLunchciabatta con noci, soft cream butter, goat letter, pears, freshly ground pepper,goatbrie and pear sandwich
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20 minLunchcelery, Apple, seedless white grape, old cheese, blue cheese, hazelnut, sour cream, creme fraiche, mayonnaise, mustard, lemon juice, lime juice,waldorf salad with grapes and cheese
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10 minLunchEggs, flat leaf parsley, dill, chives, butter,omelette with green herbs
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20 minLunchbaking flour, peanut oil, crushed yellow root (turmeric), white raisins, Red pepper, fresh coriander, canned chickpeas, Greek yogurt 0%, curry powder, tap water, fresh spinach,cauliflower chickpea salad
Nutrition
1525Calories
Sodium0% DV0g
Fat80% DV52g
Protein104% DV52g
Carbs67% DV202g
Fiber0% DV0g
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