The Roman pizza, spread from the last war in the capital, has become a famous dish not only in the traditional Roman pizza maker, but throughout Italy. The main feature of the pizza Romana is undoubtedly the pasta, prepared in such a way as to make the thin and crispy pizza.
Ingredients:
*500 g of sifted flour
*12 g of yeast
*250 ml of warm water
*10 g of salt
*25 g of extra virgin olive oil
*250g of chopped tomatoes
*150g mozzarella
*10 anchovies in oil
*40g unsalted capers
*A few leaves of basil
*Grated Pecorino Romano DOP q.b.
Preparation:
Prepare the pizza dough, roll it into a round or rectangular baking dish and season with olive oil, tomato sauce and mozzarella cheese, cut into cubes.
Evenly distribute the anchovies and capers and cook in a preheated oven at 180 ° -200 ° for about 30-40minutes. When cooked, add a few leaves of basil, a sprinkling of Pecorino Romano DOP cheese and serve.
Bon Appetit !!!
Ingredients:
*500 g of sifted flour
*12 g of yeast
*250 ml of warm water
*10 g of salt
*25 g of extra virgin olive oil
*250g of chopped tomatoes
*150g mozzarella
*10 anchovies in oil
*40g unsalted capers
*A few leaves of basil
*Grated Pecorino Romano DOP q.b.
Preparation:
Prepare the pizza dough, roll it into a round or rectangular baking dish and season with olive oil, tomato sauce and mozzarella cheese, cut into cubes.
Evenly distribute the anchovies and capers and cook in a preheated oven at 180 ° -200 ° for about 30-40minutes. When cooked, add a few leaves of basil, a sprinkling of Pecorino Romano DOP cheese and serve.
Bon Appetit !!!
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