Ingredients Servings: 8 1 For the dough 1 1/2 cups of water 1 1/2 tablespoons of brewer's yeast 1 teaspoon salt 410 gr of flour For the filling 6 cloves of garlic 1 cup of grated mozzarella cheese 1 large tomato cut into thin slices 1 handful of basil leaves pepper to taste 100 gr of bacon cut into strips or cubes
PREPARATION
Ingredients
Put the water in a large bowl and mix with the yeast. Let it sit for a few minutes to dissolve. Add the oil, salt and flour to form a dough. When the dough has the necessary consistency, place on a floured surface and love for about 5 minutes. Put the dough in a bowl daubed in oil, cover with a wet dish towel and let rise for 45 minutes. Place the figs in a bowl and sprinkle boiling water over them. Let them rest for about 10 minutes. Drain excess water and chop it. Reserve. Meanwhile, heat 1 tablespoon of oil in a pan over medium heat. Sauté the onion until tender, about 5 minutes. Lower the heat and season to taste. Cook for another 5 to 10 minutes more. Add the thyme and the chopped figs. Remove from the fire. Preheat the oven to 220 ° C (strong). Stretch the pizza dough in a circle about ½ cm thick. Place in a previously oiled pizzera. Paint the dough with olive oil. Spread the onion and the fig mixture over the base. Sprinkle the lumps of goat cheese over the onions. Take to the oven for 15 to 18 minutes or until the edges brown.
Servings: 4
For the mass
250 ml (1 cup) of warm water
1 envelope (of 7 g) of yeast
375 g (3 cups) of flour
1 teaspoon of vegetable oil
1 teaspoon salt
For the filling
8 dried figs
1 medium purple onion, peeled and cut into thin slices
1 tablespoon of olive oil
1 pinch of salt
1 teaspoon dried thyme
125 g of goat cheese
1 tablespoon of olive oil or whatever is necessary
Ingredients Servings: 8
1 For the dough
1 1/2 cups of water
1 1/2 tablespoons of brewer's yeast
1 teaspoon salt
410 gr of flour
For the filling
6 cloves of garlic
1 cup of grated mozzarella cheese
70 gr sliced pepperoni
1 can of tomato sauce for pizza
In a bowl, dissolve the yeast with 1/2 cup of water. Add 125 gr of flour and mix well. Cover with film and let stand until it sponges, approximately 1 hour. Add the rest of the water, flour and salt and mix well. Once the dough is formed, knead it on a floured surface until it is a soft and flexible dough, more or less for 15 minutes. Return to a floured bowl and cover with plastic wrap. Leave 2 to 3 hotas in a dry and hot place (for example, near the oven), until it doubles its size. Deflate the dough and stretch it. Divide the dough in two and let rest for another 10 to 15 minutes (while preparing the other ingredients). Meanwhile, preheat the hot oven (220 ° C). Stretch the dough, either with your hands or with the help of the rolling pin. Place it on a lightly oiled pizzera. Spread with pizza sauce and bring to the oven for 8 minutes. Remove and cover with mozzarella and pepperoni slices. Return to the oven until it has browned and the cheese is bubbling.