COUNTRY PIZZA with the history of pizzas and recipes

COUNTRY PIZZA

The meat can be leftover chopped stew or finely chopped head pie. The spinach brings a tangy note. They can be replaced by chard leaves or lamb’s lettuce or other green herbs. To melt well, the cheese must be at room temperature.

Pizza dough (or salty leavened dough) for 1 pizza (for 1 person):

100 g of flour, ½ tsp of salt, 50 g of lukewarm water, 10 g of baker’s yeast, 1 tbsp of oil.

Topping for 1 pizza (for 1 person):

2 ladles of tomato coulis, 50 g (1 ladle) of minced cooked meat, salt and pepper, 15 pieces (2 cm/2 cm and 5 mm thick) of pressed cheese (cantal, tome de fromage, tome de sheep, etc.), 1 ladle of spinach leaves, washed, stemmed and finely chopped.

Dough. Dissolve the baker’s yeast in lukewarm water. In a bowl, pour the flour, salt and stir with a fork. Add the water/yeast mixture, mix. Add the oil and mix with your fingertips. The dough must be elastic and supple (if necessary add either a little water if it lacks suppleness or a little flour if it is too soft). Mix with your fingertips, enclosing air inside the dough and form a ball. Cover with a cloth and place in a warm place away from drafts. Let rise 1 hour. The paste is ready to use.

The garnish. Meanwhile, in a saucepan, mix coulis and meat and heat gently. Adjust salt and pepper.

Once the dough has risen, preheat the oven for 10min Th 8 (240°). Flour the work plan. On top, spread the dough and give it a rounded shape (be careful not larger than the sheet!). Place the dough on the sheet. Spread the coulis/meat preparation on top. Then spread the spinach on top and finally spread the cheese. Put in the oven immediately and cook for 5 to 10 minutes (the cheese must be melted and grilled). Take out of the oven and enjoy! Nice kitchen to all, Régine

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