Provencal pizza
Instructions
Prepare the sauce: Peel the onion and chop finely.
Put it in a saucepan along with the tomatoes and their juice, garlic, oregano and sugar.
Add salt and pepper.
Cook over moderate heat, stirring occasionally, for 30 minutes until the sauce becomes thick.
Let cool.
Prepare the dough: sift 225 g flour, baking powder and salt into a mixing bowl.
Add 25 g of butter, knead with your hands until the mixture becomes like bread crumbs, seasoned with pepper and herbes de Provence.
Wet with milk, stir tino to obtain a soft dough.
Heat the oven to 200° c (thermostat 6).
Grease the baking plate, flour the work surface.
Flatten the dough, giving it the shape of a circle of 25 cm in diameter and arrange on buttered plate.
Spread the sauce over the dough, leaving a 2 cm of freeboard and sprinkle with three-quarters of grated pecorino cheese.
Wash the peppers, remove seeds and pith and slice into rings.
Peel the mushrooms, wash them, dry them and slice them up.
Slice the olives.
Have a Crown on tomato sauce sausage slices slightly overlapping.
Place the pepper on the washers, then salami slices and half the mushroom slices.
Lightly salt and pepper and sprinkle oregano.
Add the grated cheese and decorated with tiny tits of remaining mushrooms.
Bake, simmer for thirty or forty minutes until the dough is well risen and golden surface.
Serve.
Ingredients and dosing for 4 persons
- 250 g of flour
- 2 teaspoons of baking powder
- 40 g of softened butter
- 1/2 teaspoon of herbes de provence
- 15 cl of milk
- Salt
- Pepper
- For the tomato sauce:
- 1 onion
- 1 clove of garlic
- 800 g of peeled tomatoes
- 2 teaspoons of dry oregano
- 1 teaspoon of sugar
- Salt
- Pepper
- For the garnish:
- 200 g of grated pecorino cheese
- 100 g of sliced salami
- 1 red pepper
- 1 green pepper
- 50 g of stuffed green olives
- 50 g of mushrooms
- 2 tablespoons of chopped oregano (half if dry)
- Salt
- Pepper