A pizza with a spicy kick that you can easily make yourself! A perfect combo of spicy salami with garlic & chili.
0 - 0 Servings
40 min.
Pizza Piccante
Ingredients
500 g
Farina per Pizza
1 cc
sel
7 g (ou 25 g)
de levure s\u00e9ch\u00e9e (de levure fra\u00eeche)
250\/300 ml
d\u2019eau ti\u00e8de
2 cs
d\u2019Aglio e Peperoncino
100 g
de Sugo ai Pomodorini
salami
rondelles d\u2019oignon rouge
mozzarella
Huile d'Olive Bonsecco ou Huile d'Olive au Piment \u2022 Erbe Miste per Pizza
Preparation
- Dissolve yeast in lukewarm water and mix with the pizza flour and salt.
- Add olive oil and knead into a dough ball.
- Allow to rise under a damp dish towel for 90 minutes.
- Sauté the Chopped Garlic & Chili in a pan and mix in the Sugo with Basil.
- For Grilling:
- Heat the grill on high (between 550°F - 600°F with the lid on).
- Stretch out the pizza dough to a thin layer and brush with EVOO.
- Lay dough oil-side down on the pizza stone or directly on the grill.
- Cook for about 3 minutes with the lid off or 1-2 minutes with the lid on.
- Flip the dough using tongs or spatula.
- For Baking:
- Preheat the oven to 475°F.
- Stretch out dough to a thin layer and place on a pizza stone or baking sheet.
- Brush dough with EVOO and bake for 1-2 minutes.
- Remove from the oven.
- Add the tomato sauce and toppings.
- Bake or grill for 5-10 minutes until golden brown and crispy.
