Simple Pizza

Zaid Al-FarsiKuhar

Sastojci

• 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
• Sol
  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

Koraci

1. 1

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

   Potreban pribor:

   Posuda za miješanje

   5 min
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.

   Potreban pribor:

   Posuda za miješanje

   5 min
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 min
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.

   Potreban pribor:

   Tiganj

   10 min
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.

   Potreban pribor:

   Tiganj

   5 min
6. 6

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

   Potreban pribor:

   Pećnica

   15 min

Nutritivne činjenice

Nutritivne vrijednosti sastojaka (na 100g)

Solna 100g

Pepeo100 g

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake