Pepperoni or Sausage Pizza

Nour HaddadCuisinier

Ingrédients

• 2 1/2 cups flour
  2.5 cup
• 1 teaspoon yeast
  1 teaspoon
• 2 tablespoons olive oil
  2 tablespoon
• 1/2 teaspoon salt
  0.5 teaspoon
• 400 grams tomatoes, chopped
  400 gram
• 1 onion, finely chopped
  1 piece
• 1 clove garlic, crushed
  1 clove
• 1 tablespoon tomato paste
  1 tablespoon
• 2 tablespoons olive oil
  2 tablespoon
• 100 grams beef sausage, pepperoni sliced thinly
  100 gram
• 150 grams mozzarella cheese, sliced
  150 gram
• 3 sun-dried tomatoes, chopped
  3 pieces
• 1/2 teaspoon dried basil, crushed
  0.5 teaspoon
• Huile d'olive
  0

Mesures

1. 1

   To prepare the dough, mix the flour with the salt in a bowl, add the yeast and knead with 0.75 cup of warm water and olive oil. Knead the ingredients well to obtain a cohesive and soft dough.

   Matériel requis:

   Bol de mélange

   10 minutes
2. 2

   To prepare the sauce, sauté the onion in oil with the garlic until softened. Add the tomatoes and tomato paste, stir and let the mixture boil for 5 minutes. Remove the sauce from the heat and let it cool.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   Knead the dough on a surface dusted with flour for about 5 to 10 minutes until it becomes soft. Then roll it out into a circle with a diameter of 25 cm, ensuring that the edges are thicker than the center.

   10 minutes
4. 4

   Spread the tomato sauce over the dough and top with mozzarella cheese, pepperoni sausage, and sun-dried tomatoes. Sprinkle basil and a little olive oil on top.

   5 minutes
5. 5

   Cover the pizza and let it sit in a warm place for 30 minutes, meanwhile preheat the oven to 220 degrees Celsius, then bake the pizza for 25 to 30 minutes, serve hot.

   Matériel requis:

   Four

   30 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 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