Spice Pizza Caliente Manual Del Usuario página 18

100 g pizza quality mozzarella cheese / 2 artichokes / sai!.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper
section with the spines from the artichokes. Wash them, cui them into very thin slices and leave them
in water with a slice of lemon. Cui the mozzarella into small pieces. Spread out the dough and piace
the tornato sauce, the mozzarella and the well drained artichokes on top. Add a little oil and piace in the
oven using the special scoops. Cook for 4/5 minutes. As soon as the pizza leaves the oven add the
slices of Parma ham (which musi noi be straight out of the refrigerator) and serve.
Quattro stagioni (Foureasons/
lngredients to serve 4: 500 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked
ham / artichoke hearts and mushrooms preserved in oil to taste/ I pinch oregano.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cui the fai off the ham.
Cui the mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes
and pieces of mozzarella. Sai!. Garnish one quarter with oregano, one quarter with the slices of ham,
one quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive oil and piace
in the oven using the scoops provided. Remove from the oven after 4/5 minutes and serve.
REGIONAL PIZZAS
Napoletana (Nagles/
lngredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes
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cheese anchovy fillets
Drain the peeled tomatoes well, cui the mozzarella into cubes and wash the anchovy fillets. Spread out
the pasta and add the peeled tomatoes, leaving 2 centimetres around the edge. Add a little sai!. Arrange
the mozzarella cubes and the anchovy fillets symmetrically on the tomatoes. Pour on lots of olive oil
and piace in the oven using the special wooden scoops provided. Cook for 4/5 minutes. Spread with
oregano before serving.
Piadina romagnola (Romagna/
lngredients lo serve 4: 350 g flour
Mix the flour with the lard and a little sai!, adding as much lukewarm water as necessary to obtain a
dough of the normai pizza consistency. Knead for at least ten minutes, then divide into egg-size balls
and spread into disks of dough no more !han 3 millimetres thick. Spread each disk with flour to stop it
sticking. Cook the "piadine" one at a time, first on one side then on the other, patting them down flat
with a fork. Add cheese or cooked or cured meats to taste and serve hot.
Pugliese (Puglia/
lngredients to serve 4: 400 g bread dough / 1 large onion
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sai! pepper (if liked).
Chop the onion, drain and mash the peeled tomatoes. Grate the pecorino into large flakes (as for car­
rots).
Spread out the dough after remixing with a little oil. D ust with flour, add the chopped onion, peeled
tomatoes, salt, pepper and a little oil and top with the pecorino cheese. Piace in the oven using the
special wooden scoops and cook for 4/5 minutes.
Romana (Rame/
lngredients to serve 4: 400 g bread dough
anchovy fillets / 1 handful capers preserved in sai!.
Drain and mash the peeled tomatoes : wash the capers and anchovies thoroughly. Cut the fillets into
little pieces and slice the mozzarella Spread the dough thin and add the peeled tomatoes to within 2
centimetres from the edge, sai! very sparingly, add the capers, the anchovy pieces and a little oil and
piace in the oven using the special wooden scoops. Add the mozzarella after 2/3 minutes in the oven
and continue cooking for a further 2 minutes.
Siciliana (Sicily/
lngredients to serve 4: 500 g bread dough / 4 salted anchovy
1 cup tornato sauce / 100 g mozzarella (if liked) / salt
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and
fillet the anchovies, wash the basi I and remove the leaves, and chop the mozzarella. Piace the mozzarella
on the dough followed by the tornato, the basil leaves, the anchovies and the black olives. Add a little
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one spoonful oregano / sai!/ olive oil.
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100 g lard salt llukewarm water.
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2 tins peeled tomatoes / 200 g mozzarella cheese
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150 g pizza quality mozzarella
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60 g pecorino cheese / 2 tins peeled tomatoes
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20 black olives / one bunch fresh basil /
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oil to taste.
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