Did you know that the pizza probably descended from a focaccia ? The idea is that these focaccia in the course of time is covered (then with cheese , herbs and vegetables ) and with the addition of the tomato which became the standard topping, the pizza originated.
So far history lesson for today. This is one of our favorite pizza. With real cheese of course, which I saw on television isn’t that natural anymore when buying your pizza in the supermarket. We make everything (bottom, sauce) ourselves and, apart from the fact that it takes some waiting time, you don’t have got a lot of work with this recpe. I make the dough in the bread machine , but you can, of course, just as well knead the dough by hand. The tomato sauce just needs some time to simmer and the nice topping is made up by you.
Now I live in a house full of foodies and this pizza topping is a favorite with Dad and we call it the Pizza Italian the luxe. This pizza combines the salty ham, the nutty flavor of the pine nuts, the peppery arugula with the full sweetness of the tomatoes. And all on a crispy base. Of course I’ll give you the recipe below .
Question of the week: odors in the refrigerator
The question today was the following: Recently I had a fishy smell in my refrigerator and I couldn’t get rid of the smell very easy. Is there an easy method?
What helps really well and what I do is to put a plate containing some baking soda (2 tablespoons) and leave it in the refrigerator (always). Baking soda absorbs odors to neutral (adds itself so no fragrance) . I replace the tray every two weeks so that it continues to work.
If you add this box to your refrigerator, smells won’t appear anymore. Succes!
Recipe : Pizza Italian Luxury
Ingredients (2 pizzas)
- 350 grams of flour;
- 2 teaspoons yeast;
- 1 teaspoon sugar;
- 1 teaspoon salt;
- 230 mL of water;
- 1 tablespoon olive oil.
- 1 clove of garlic;
- 1 shallot;
- 1 tablespoon olive oil;
- 500 grams of tomatoes;
- 400 ml passata;
- 1 teaspoon sugar;
- Italian herbs like basil, thyme, rosemary;
- Bay leaf;
- Salt and pepper at taste.
- Parma ham;
- pine nuts;
- Sun-dried tomatoes;
- Mature cheese;
Put the ingredients for the dough in the bread machine (starting with water and olive oil , then the flour and the other ingredients) and turn the machine on at the dough position, including the 1st rise.
When you make the dough by hand or mixer you start a little different. Fist add the yeast in, in this case lukewarm, water with 1 teaspoon sugar . Let stand for 5 minutes, add the other ingredients necessary for the dough, and then mix every ingredient for the dough in a bowl. Knead further by hand (or mixer ) for 10 minutes. Grease a bowl with a little oil and place the dough in the bowl and cover it with foil or a wet towel . Put the bowl in a warm place and let the dough rise for 1 hour .
Meanwhile prepare the tomato sauce. Peel the tomatoes by making a cross with a sharp knife in the bottom of the tomato. Dip them in boiling water (about 20 seconds ) and cool them immediately into a bowl of cold water. The skin will now be easy to peel of. Remove the seeds and cut the tomatoes into small pieces.
Finely chop the onion and cut the garlic fine. In a saucepan, warm a tablespoon of olive oil. Add the onion and garlic. Stir for 3 minutes, then add the chopped tomatoes, passata and sugar. Put in the herbs and bring to a boil. Then reduce heat to low and simmer, while occasionally stirring, for 25 minutes. Remove the herbs from the sauce and taste. Season at taste with salt and pepper.
Bake the pine nuts in a dry frying pan on low heat ( about 2 minutes until they have a light brown color and a nutty smell). Cut the sun-dried tomatoes into small pieces. Set everything aside.
Preheat the oven to 225 degrees. Divide the dough in half and roll out into a pizza. Repeat for the other piece of dough. Let the dough rest for 10 minutes, then spoon the tomato sauce on the pizza.
Spread the pine nuts, Parma ham and sun-dried tomatoes on the pizza . Grate the cheese and sprinkle it over the pizza and bake for 14 minutes in the preheated oven .
Meanwhile wash the arugula. When the pizza comes out of the the oven, you sprinkle the arugula on the pizza. Serve immediately!4Pure: Italian pizza de luxe with Parma ham, pine nuts and arugula