Simple Pizza

Zaid Al-FarsiCuisinier

Ingrédients

• 4 cups flour
  4 cup
• 3 tablespoons oil
  3 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 400 ml warm water
  400 ml
• 1 1/2 tablespoons yeast
  1.5 tablespoon
• 1/4 tablespoon sugar
  0.3 tablespoon
• 3 tomatoes, finely chopped
  3 pieces
• 1 large onion, sliced
  1 piece
• 1 tablespoon tomato paste
  1 tablespoon
• Sel
  0
• 1 teaspoon chili pepper, to taste
  1 teaspoon
• 2 tablespoons oil
  2 tablespoon
• 2 cloves garlic, grated, optional
  2 clove
• 1/4 cup celery, finely chopped, optional
  0.3 cup

Mesures

1. 1

   Mix the water, yeast, and sugar together and let the mixture sit for 3-5 minutes for the yeast to activate.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Combine the salt with the flour, add the oil, and rub with your hands. Gradually add the water and knead to obtain a cohesive and soft dough that does not stick to your hands.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Knead well, let the dough rest for half an hour after dividing it into two pieces and shaping them into balls, then cover with a clean, damp cloth, sprinkling flour underneath.

   30 minutes
4. 4

   In a pan over heat, add the tomatoes and stir, then add the paste and reduce the heat. Cover the pan until the smell of the paste disappears, then raise the heat again to evaporate the liquids and add salt and pepper, then set aside.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

   Add a little oil to another pan, add the onion, and immediately sprinkle with salt to prevent burning, then reduce the heat until it turns a watery yellow color.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

   Spread the dough in a tray, distribute the tomato filling, then the onion, and bake in the oven for 10-15 minutes.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques