A copy of Italian pizza but successful, :) I believe you will like it. Italians never serve ketchup with pizza for only one reason, so as not to lose the taste of the dough and the material on it. And I am a follower of them. Follow recipe.
Ingredients: simple, total time: 40 min.
Stuffing:
150 g Trappist cheese
150 g ham
150 g mushrooms
1 teaspoon oregano
Peeled:
200 ml ketchup
0.5 tsp salt
0.5 tsp Sugar
1 Tbsp Olive oil
Dough:
100 ml milk
150 ml of water
1 piece fresh yeast
50 ml of oil
1 teaspoon salt
1 teaspoon sugar
500 g flour
Preparation:
To make Capricose pizza dough, mix warm milk, water, sugar, salt, yeast, and a little flour and mix. Leave the dough to stand for 10 minutes, then add oil and flour if necessary to get a smooth, medium-hard dough that does not stick to your hands. You can use the dough immediately.
To make a pizza for Capricciosa pizza, mix ketchup (use pizza ketchup or hot pizza to your liking), mix everything well with sugar and oil. Divide the dough in half (you will get dough for two round pizza molds or 1 large baking pan), roll out the pizza dough with a rolling pin and coat it with peeled tomatoes.
Grate the Trappist cheese, thinly slice the ham, and cut the mushrooms into slices. Sprinkle half of the cheese over the pizza, arrange the ham and mushrooms, then sprinkle with oregano.
Preheat the oven to 220 °C (if there is a fan, turn it on), put the pizza Capricciosa and bake for about 5–10 minutes. Towards the end of baking, sprinkle the pizza with the remaining cheese and return for just a minute for the cheese to melt.
Serve the Capricciosa pizza warm.
Buon appetito!
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