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MIZCHEL
Plate pizza bianca and rossa
Two types of plate pizza: one with tomato sauce and one with mozzarella and thyme.
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Ingredients
Directions
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Put the yeast with the sugar in a bowl. Pour in the water and leave for 5 minutes.
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Sift the flour and semolina over another bowl and mix in the salt. Make a pit in the middle and pour in the yeast mixture. Add the oil.
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Mix the water through the flour with a wooden spoon from the center. Knead for at least 8 minutes by hand until a velvety, elastic dough is created.
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Grease a bowl and put in the dough. Sprinkle with some flour. Cover with a clean tea towel and let the dough rise for about 1 hour in a warm, draft-free place.
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Meanwhile, halve the tomatoes and scoop out the seed lists with a spoon.
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Puree the tomatoes with the garlic and sundried tomatoes with the hand blender into a smooth sauce. Season with pepper and salt.
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Preheat the oven to 225 ° C.
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Knead the dough again. Divide into 2 pieces and roll out both pieces into a piece the size of a baking sheet.
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Place the dough on 2 baking sheets lined with baking paper. Brush for the pizza rossa one pizza with the tomato sauce.
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For the pizza bianca slice the mozzarella into slices and spread over the other pizza. Divide the sprigs of thyme over the mozzarella.
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Bake the pizzas for about 25 minutes in the hot oven. Change the baking plates halfway through the baking time.
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Take the pizzas out of the oven and drizzle with the oil. Divide the arugula over the pizza rossa.
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Cut both pizzas into pieces and serve. Yummy! .
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Nutrition
510Calories
Sodium16% DV385mg
Fat22% DV14g
Protein38% DV19g
Carbs25% DV75g
Fiber20% DV5g
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