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Pam Ziegler Lutz
Pizza salmone
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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. 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 the slices of artichoke heart and strips of smoked salmon.
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Fry the pizza in a hot oven for about 15 minutes until crispy.
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Remove from the oven and sprinkle with basil leaves and coarsely grated Parmesan cheese.
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20 minMain dishprime rib, rib eye, olive oil, garlic, Red onion, Red pepper, Chestnut mushroom, Red wine, White wine, tomato, oregano, dried oregano, black olive, butter,steak à la pizzaiola
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25 minMain dishsweet potatoes, olive oil, large onion, coarsely chopped, garlic cloves, finely chopped, cut kale, dried thyme, tartar, paprika, water,sweet potato kale stew
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30 minMain dishwhite asparagus, pasta shells, olive oil, garlic, Dutch shrimp, lemon zest, green herbs, Parmesan cheese,pasta with stir-fried asparagus and Dutch shrimps
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65 minMain dishonion, winter carrot, celery, fresh thyme, traditional olive oil, tomato paste, mushrooms for pasta, lentils in pot, grated Parmesan cheese, Japanese breadcrumbs, egg, fresh tagliatelle, pizza sauce aromatizzata,tagliatelle with veggie balls in tomato sauce
Nutrition
1645Calories
Sodium0% DV0g
Fat86% DV56g
Protein152% DV76g
Carbs67% DV200g
Fiber0% DV0g
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