Simple Pizza

Zaid Al-FarsiCozinheiro

Ingredientes

• 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
• Sal
  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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   5 minutos
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.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
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 minutos
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.

   Utensílios necessários:

   Frigideira

   10 minutos
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.

   Utensílios necessários:

   Frigideira

   5 minutos
6. 6

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

   Utensílios necessários:

   Forno

   15 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags