Mediterranean Pizza / Mediteranska pizza

I was in a mood for a little something extra and conveniently had some leftover pizza dough in the fridge. With a bit of arugula and prosciutto, pizza reached a whole new level.

Please don’t be afraid to make your own pizza dough. It’s actually super quick and easy and beats every store bought imaginable.

INGREDIENTS:

(Yields 1 pizza / 3.10 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

½ cup warm water (–)

1 – 1 ½ cup all-purpose flour, divided (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp olive oil, divided (0.09 EUR)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 ball of mozzarella cheese (1.00 EUR)

10-12 olives (0.27 EUR)

3 garlic cloves, minced (0.10 EUR)

Drizzle of olive oil (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 thin prosciutto slices (0.93 EUR)

Handful of fresh arugula (0.27 EUR)

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METHOD:

To make the dough, in a bowl, whisk together yeast, sugar, water and 1 teaspoon of flour and leave to rest for about 15 minutes, until it becomes frothy. Be sure that the water isn’t too hot, or else it will kill the yeast. If the mixture doesn’t become frothy, discard and start again using a fresh batch of yeast.

To a frothy yeast mixture add in 1 cup of flour, salt and 1 tablespoon of olive oil and mix everything with a spoon to form loose dough. Turn out on clean countertop and give a short knead. The dough needs to be soft, but shouldn’t stick to your fingers, so incorporate more flour bit by bit, as necessary.

Shape dough into a ball, clean your bowl, pour in remaining olive oil and turn the dough around so it’s oily on all sides. Cover the bowl with a clean kitchen towel and allow the dough to rest for 20-30 minutes, until double in size.

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When ready to bake, preheat oven to 220°C. Line baking sheet with parchment paper and set aside. Gently deflate the dough and roll out on a floured surface into a disk, then transfer to a prepared baking sheet. To assemble pizza, spread tomato sauce evenly on dough, scatter mozzarella pieces, olives and minced garlic, drizzle with olive oil and finally sprinkle with oregano and black pepper. Bake pizza for 15-20 minutes on uppermost rack, right under the heater, until blistered.

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Cut baked pizza in desired pieces and arrange prosciutto and arugula on top. Serve immediately.

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Baš sam bila raspoložena za nešto malo ekstra, a u frižideru sam imala još malo tijesta za pizzu. Sa malo rukole i pršuta pizza se odma popela na novi nivo.

Molim vas, nemojte se bojati sami napraviti tijesto za pizzu. To je zapravo super brzo i lagano, a finije je od svakog kupovnog tijesta.

SASTOJCI:

(Za 1 pizzu / 23,13 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

½ šalice tople vode (–)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice maslinovog ulja, podijeljene (0,66 kn)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 loptica mozzarelle (7,50 kn)

10-12 maslina (2,00 kn)

3 češnja češnjaka (0,75 kn)

Par kapi maslinovog ulja (0,10 kn)

1 žličica sušenog origana (0,50 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 tanke šnite pršuta (7,00 kn)

Pregršt svježe rukole (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto u zdijeli pomiješajte kvasac, šećer, vodu i žličicu brašna, pa pustite da odmara 15 minuta, dok ne postane pjenasto. Pazite da voda nije prevruća, jer ćete tako ubiti kvasac. Ako smjesa ne postane pjenasta, bacite i počnite ispočetka sa svježim kvascem.

U pjenastu smjesu kvasca dodajte šalicu brašna, sol i žlicu maslinovog ulja, pa sve miješajte žlicom dok se ne formira labavo tijesto. Istresite na čistu radnu plohu i kratko mijesite. Tijesto treba biti mekano, ali se ne smije lijepiti za ruke, pa malo po malo po potrebi dodajte još brašna.

Oblikujte tijesto u loptu, očistite zdjelu, dodajte u nju ostatak ulja i onda okrećite unutra tijesto da se namasti sa svih strana. Pokrijte zdjelu čistom kuhinjskom krpom i pustite da tijesto odmara 20-30 minuta, dok se ne udvostruči.

Kada ste spremni za pečenje, zagrijte pećnicu na 220°C. Obložite protvan papirom za pečenje i stavite na stranu. Nježno ispuhnite tijesto i razvaljajte na pobrašnjenoj površini u disk, pa premjestite na pripremljeni protvan. Da bi složili pizzu, raširite pasiranu rajčicu po tijestu, pa gore posipajte komadiće mozzarelle, masline i sitno sjeckani češnjak, pokapajte maslinovim uljem i na kraju posipajte origanom i paprom. Pecite pizzu 15-20 minuta na najvišem dijelu pećnice, odma ispod grijača, dok lijepo ne nabubri.

Narežite pizzu na komade i po njoj raspodijelite pršut i rukolu. Poslužite odmah.

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Mediterranean Pizza / Mediteranska pizza

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