Daffodil International University
Faculty of Allied Health Sciences => Nutrition and Food Engineering => Topic started by: bushra on August 03, 2013, 11:32:42 AM
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Ingredients
PIZZA DOUGH: 2 1/2cups (350 g) white bread or plain flour
7 g sachet dried yeast
1⁄4 t salt
2 T olive oil
about 200 ml tepid water. TOPPINGS: 150 g baby leeks , trimmed and sliced
125 g mushrooms , sliced
1 T white wine vinegar
4 large chargrilled red capsicum pieces , drained and thickly sliced
2⁄3 c (100 g) canned artichoke hearts , drained and quartered
1 garlic clove , finely chopped
2⁄3 c (150 ml) tomato puree (passata)
1 T tapenade
50 g prosciutto , thinly sliced
1⁄4 cups (25 g) pitted black olives , sliced
1⁄2 c (50 g) semi-dried tomatoes , chopped
1⁄2 c (50 g) grated mozzarella cheese
a few fresh sprigs of oregano
Preparation
1. Mix together the flour, yeast and salt in a large bowl.
2. Make a well in the centre and stir in the olive oil with enough of the tepid water to make a smooth dough.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough back in the rinsed-out and lightly oiled bowl, then cover with a damp tea towel or oiled plastic wrap and leave in a warm place for 1 hour or until it has doubled in size.
5. Meanwhile, preheat the oven to 200°C and prepare the toppings.
6. Put the leeks in a saucepan with the mushrooms and vinegar, cover and cook on a high heat for 3-4 minutes, shaking the pan occasionally, until softened.
7. Mix the capsicums with the artichokes.
8. Mix the garlic into the tomato purée.
9. Turn out the risen dough onto the lightly floured surface and knock it back, knead lightly, then roll out or press out with your knuckles to a 30-32 cm round on a lightly greased baking tray.
10. Spread the tomato purée mixture evenly over the pizza base, then pile the leeks and mushrooms over one-quarter of the dough and the capsicums and artichokes over a second quarter.
11. Over a third quarter, dot the tapenade and scrunch the prosciutto on top.
12. Spread the olives and tomatoes over the last quarter.
13. Sprinkle the cheese over the whole pizza.
14. Bake the pizza for about 30 minutes until golden around the edges and lightly browned on top.
15. Scatter some sprigs of oregano over the pizza, cut into slices and serve piping hot.
- See more at: http://www.rdasia.com/four-seasons-pizza#sthash.77jATE8E.dpuf
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Nice post mam..I will must try it at home. :)
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What a delicious recipe...