25
Omnia calzOne
Pastry
25 g fresh yeast or 8 g dry yeast
25 cl tepid water
70 cl (400 g) plain flour
1 tsp salt
Serve with (suggested options)
Olives, sun-dried tomatoes, sliced red onion, artichoke hearts and vinaigrette
Dissolve the yeast in a little water and add 2 tbs flour. Mix to a paste, cover
with a cloth in a warm place and allow to prove for 30 minutes. Make a well
in 60 cl flour and pour in the yeast mix, salt and the rest of the water. Fold in
gently and kneed for 10 minutes. Form the dough into a sausage, about 60
cm long, cover with a cloth in a warm place and allow to prove for 2 hours.
Grease the Omnia food holder. Roll out the dough into a rectangle, 60 x 40
cm; use the rest of the flour if you need to. Smooth out the strained tomato
sauce over the dough leaving a 5 cm border along one long side. Spread the
ham, mushrooms, cheese and oregano over the tomato. Brush the border
with olive oil and roll long side to long side starting with the side covered
with the tomato and filling. Squeeze the ends of the sausage shape and
press with a fork to seal. Lay the pizza in the greased food holder, cover
with the oven lid and bake for 35-40 minutes. Turn the pizza onto a cutting
board and cut into suitable lengths.
Filling
1 can (400 g) strained and crushed
tomatoes
300 g boiled ham cut into strips
200 g sliced mushrooms
350 g grated cheese
oregano
olive oil
To Next Page
Loading...
General