Description
Thin crispy dough and lots of vegetables - that's what loves my family. Love her stove in the midst of the vegetable season, but in winter the pizza also appears on our table. Try it, maybe she will like you.
Ingredients
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Yeast
25 g
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Water
150 ml
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Sugar
0.5 tsp
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Salt
0.3 tsp
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Butter
1 Tbsp
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Vegetable oil
2 Tbsp
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Flour
300 g
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Carrots
2 piece
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Tomato paste
3 Tbsp
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Pepper
1 piece
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Greens
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Garlic
3 tooth
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Black pepper
-
Onion
1 piece
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Tomato
2 piece
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Meat
-
Cheese
100 g
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Lemon juice
Cooking
To prepare the dough: in a bowl, combine half the warm water 0.5 teaspoon sugar, the yeast and put in a warm place. After 10 to 15 minutes the yeast will rise cap.
Add in a bowl the remaining warm water, salt, butter and vegetable oil. Stir and gradually powdering flour, knead the dough so that it lagged behind the hands.
Put in the warm to ferment for 1 hour. To make the sauce. Carrots grate on medium grater, add chopped tomatoes or tomato paste, salt and acidify with lemon juice or a few crystals of citric acid, add herbs to taste and to extinguish 10-15 minutes under the lid. If the sauce is too liquid, thicken with a small amount of starch or flour. In the prepared sauce, add a few cloves of crushed garlic for a spicy taste.
Coming up the dough lightly press down, roll out with a rolling pin or stretch with your hands until desired size and thickness and place on a baking sheet.
Prick with a fork and put in the oven (I have a temperature of 160-170 degrees) for 10 minutes. The dough should be grilled, but not browned. My cake browned, but we love that the dough is scrunched, the edges of the crackers.
Baking with the cake to remove from oven, spread with sauce, sprinkle with cheese. Then put the stuffing. There is space for imagination: sliced cooked meat, fish, sausage or sausage, then onions, tomatoes, bell pepper strips, mushrooms. Sprinkle with cheese and place in oven to melt cheese to your liking.
I make a vegetable pizza, without meat additives. The dough is rolled out thinly, so that after baking the edges were crackled.
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