Ingredienti
Farina1000 grams
Yogurt2 cups
Olio3 tablespoons
Polvere d'aglio1 teaspoon
Origano Secco1 teaspoon
Sale1 teaspoon
Zucchero2 tablespoons
Lievito istantaneo2 tablespoons- Warm Water2 cups
Mozzarella3 cups- Pitted Olives1 cup
Peperoncino1 piece- Tomatoes6 pieces
Foglie di alloro2 leaves
Origano1 tablespoon- Large Onion1 piece
- Cloves of Garlic5 cloves
- Sale0.5 teaspoon
Pepe nero0.5 teaspoon
Salsiccia10 pieces- Olio2 tablespoons
- Small Onion1 piece
Passi
- 1
In a large bowl, combine the flour, yeast, yogurt, garlic powder, and oregano.
5 minUtensili necessari:
Ciotola per mescolare - 2
Dissolve the sugar in warm water and knead it into the mixture, adding it to the flour as needed for the dough.
5 min - 3
When the dough begins to come together, add the salt and knead well until it is firm yet slightly soft. Add the oil last and knead the dough with it. Let it rest for an hour in a warm place to rise.
60 min - 4
To prepare the sauce, combine the tomatoes, onion, garlic, bay leaves, and oregano in a pot and cook over heat until tender with one cup of water.
10 minUtensili necessari:
Pentola - 5
Blend the cooked ingredients in a blender, strain, and add salt and black pepper. Set aside to cool.
5 minUtensili necessari:
Frullatore - 6
In a frying pan over heat, add 2 tablespoons of oil and the sausage. Add the grated onion and sauté for 5 minutes, then remove from heat.
5 minUtensili necessari:
Padella - 7
Divide the dough into 6 pieces and roll them out with a rolling pin.
5 min - 8
Spread the sauce, then add the grated cheese, followed by the pitted olives, then the sausage. Top with more grated cheese, let it rest for 5 minutes, then bake in a hot oven until puffed and cooked through.
10 minUtensili necessari:
Forno
Fatti nutrizionali
Farinaper 100gYogurtper 100gOlioper 100gPolvere d'aglioper 100gOrigano Seccoper 100gSaleper 100gZuccheroper 100gLievito istantaneoper 100gMozzarellaper 100gPeperoncinoper 100gFoglie di alloroper 100gOriganoper 100gSaleper 100gPepe neroper 100gSalsicciaper 100gOlioper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.