Pizza "Four flavors"

Description

It's a pizza-assorted pizza.. mix.. pizza for every taste.. the cooking takes a little more time than a pizza with one topping, and it is possible to please each and every household or a guest! The idea of cooking took from Jamie Oliver, who prepared the Roman pizza "Four flavors".

Ingredients

Milk

200 g
Sugar

2 tsp
Yeast

7 g
Salt

0.5 tsp
Flour

330 g
Olive oil

10 Tbsp
Garlic

4 tooth
Tomato

3 piece
Dry white wine

5 Tbsp
Basil
Black pepper
Cheese

1 handful
Parmesan

1 handful
Ham

50 g
Tomato

0.5 piece
Olives
Pepper

0.5 piece
Cheese

1 handful
Parmesan

1 handful
Sausages

2 piece
Tomato

0.5 piece
Cheese

1 handful
Parmesan

1 handful
Tuna

1 can
Capers
Red onion

0.25 piece
Tomato

0.25 piece
Cheese

100 g
Parmesan

1 handful
Cheese

100 g
Red onion

0.25 piece
Capers
Salt
Black pepper
Tomato

0.25 piece
Dill

Cooking

In warm milk mix the yeast and sugar. Cover and leave in a warm place for 10-15 minutes or until foamy cap. Mix the flour with salt, make a hole and pour into it the yeast mixture and 2 tablespoons of olive oil. Make soft, not sticky dough. Cover and leave in warm for 30-40 minutes to rise.

While suitable dough, prepare the aromatic butter and tomato sauce. For the butter: FINELY chop 3 cloves of garlic. Warm up in a pan 5 tablespoons olive oil, add in garlic and oresany over moderate heat, fry a little. Pour 5 tablespoons of white wine, seasoning to taste with salt and black pepper, heat the mixture and pour it into a separate bowl to cool.

In the same pan, prepare the tomato sauce: roughly chop a clove of garlic and gently fry it with the addition of 3 tablespoons of olive oil. Chop tomatoes, add to garlic. Seasoning Basil (or olive mixture), salt and black pepper to taste and let it cook gently for under the lid until soft. The hot mixture wipe through a sieve. If the sauce seems too liquid, return to the pan and evaporate excess liquid. Then we'll throw the sauce in a separate bowl to cool.

Prepare the ingredients for the stuffing: separately chop each product (including, and capers), two kinds of cheese grate separately on a small grater.

The oven turn on the heating 210-220 degrees. Zastelil a baking tray with baking paper. Coming up obamam dough and roll out in rectangular layer as thin as possible. This dough I always use for cooking pizza, it is not sticky, stretched under its own weight and does not tear at the same time (it can roll out or stretch, keeping on weight) and not much dough rises during baking. As a result a lot of toppings on the thin dough that can be rolled into a tube.

The rolled out rectangle transfer on a baking sheet and a pizza cutter cut two strips: one with the short edges of the dough, the second long edge. Make strips of flagella and place on the dough, dividing the dough into 4 parts.

I almost forgot about the cheese-the cheese filling No. 4. Mix cottage cheese, a pinch of chopped capers and dill, a couple tablespoons of tomato sauce, seasoning to taste with salt and pepper. Once again mix everything until smooth.

For the meat stuffing (No. 1 and No. 2) coat the dough with a small amount of tomato sauce, a little priciples semi-hard cheese and put the ingredients listed above.

Again sprinkle all semi-hard cheese is already more abundant, and on top of a small amount of Parmesan. Sprinkle fragrant oil.

Stuffing for fish (No. 3) dough put some fragrant oil and priciples a small amount of semi-hard cheese. With tuna leak fluid. Put on the cheese first, a bit of red onion, then tuna, then some more onion and the remaining ingredients-capers, tomatoes. Again sprinkle all semi-hard cheese is already more abundant, and on top of a small amount of Parmesan. Sprinkle fragrant oil.

Curd (No. 4) lay out, not lubricating and not prisypaya dough. On top of the filling, place the red onion, sprinkle with two kinds of cheese, as you did earlier, sprinkle fragrant oil.

Put the prepared pizza in preheated oven and bake for about 10 minutes or until cooked dough, avoiding drying.

Remove the cooked pizza from the pan, allow to cool a little, cut and serve!

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