Neapolitan Pizza

Experience the new taste sensation from the pizza with tuna fish as a topping.






Ingredients:
Bread:
500 grams cake flour
1 / 2 teaspoon salt
1 tablespoon instant yeast
250 grams of warm water
2 tablespoons olive oil

Sauce:
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
200 grams tomatoes, shredded
400 grams canned tomatoes (can be replaced with 5 plum tomatoes, boiled and shredded
50 grams tomato paste
1 teaspoon salt
1 / 2 teaspoon sugar
1 teaspoon basil
2 teaspoons oregano

Topping:
2 tomatoes, cut into small squares
1 piece green bell pepper, cut into thin half-circle
50 grams button mushrooms, thinly sliced
10 black olives, split second
1 can anchovies, ready to use (can be replaced tuna pickles)
50 grams of mozzarella cheese, shredded
1 teaspoon oregano
2 tablespoons olive oil

How to prepare:
Making Bread:

1. Sift flour, then mix with salt, instant yeast
2. Enter the warm water and olive oil while diuleni for 10 minutes, round dough
3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has olive oil dioles
4. The dough is ready to be closed topping

Make Concase:

1. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes
2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling
3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.

Directions:

1. Make the dough according to the pan and put into a pizza pan that has olive oil dioles
2. Rub surface with concase pizza, sprinkle the tomatoes, peppers, mushrooms and black olives
3. Add anchovies and mozzarella cheese. Sprinkle oregano and sprinkle olive oil to the surface of the pizza.
4. Bake for 20 minutes with a temperature of 200 degrees Celsius. 

Presented To: 6 People