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VULKAN-PIZZA

Sastojci:

500 g brašna
25 g svježeg kvasca
sipino crnilo
½ žličice šećera
¾ žličice soli
voda i maslinovo ulje

kuhana rajčica
dagnje (očišćene), sipe, cijeli škampi (ili kozice), slani inćuni, svježi losos, surimi štapići… – što već imate
4 češnja češnjaka
½ čaše bijelog vina
maslinovo ulje
peršin

ribana mozzarella (po želji)

Priprema:

U šalici, u malo tople vode, pomiješajte šećer i kvasac. Poklopite i ostavite da se zapjeni.

Prosijte brašno, dodajte mu sol i maslinovo ulje, uzdigli kvasac i crnilo pa zamijesite glatko tijesto.

Oblikujte ga u kuglu, stavite u veću namašćeno posudu, prekrijte plastičnom folijom i ostavite na toplom da se diže 2 sata.

U tavici na malo maslinovog ulja propirjajte kolutove sipe, dodajte sjeckani češnjak, inćune, losos narezan na kockice, surimi štapiće, škampe i meso dagnji. Podlijte vinom i kuhajte još 5 minuta.
Pospite sjeckanim peršinom.

Pećnicu zagrijte na 220 °C.

Od uzdiglog tijesta oblikujte 2 diska. Premažite ih kuhanom rajčicom tako da ostane vidljiv rub tijesta i (po želji) pospite ribanim sirom.

Po vrhu rasporedite plodove mora.

Pizze pecite 20 minuta.

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VOLCANO-PIZZA

Ingredients:

500 g flour
25 g fresh yeast
cuttlefish ink
½ teaspoon sugar
¾ teaspoon salt
water and olive oil

cooked tomatoes
mussels (cleaned), cuttlefish, whole scampi (or prawns), salted anchovies, fresh salmon, surimi,… – what you have on hand
4 cloves garlic, chopped
½ glass white wine
olive oil
parsley leaves

grated mozzarella cheese (optional)

Method:

Combine a small amount of warm water, sugar and yeast in a cup. Cover and leave to foam.

Sift the flour, add the salt, olive oil, risen yeast and the ink and knead to get smooth dough.
Form a ball, place in a large greased bowl, cover with a sheet of plastic foil and leave to rise in a warm place for 2 hours.

Sauté the cuttlefish (cut into rings) in a pan, in a small amount of olive oil. Add the garlic, anchovies, salmon (diced), surimi, scampi, mussels… Pour in the wine and cook for 5 minutes.
Sprinkle with the chopped parsley leaves.

Preheat the oven to 220 °C.

Cut the dough in half and form 2 equal discs. Brush each with the cooked tomatoes (except for the rims) and sprinkle with grated cheese (optional).

Arrange ½ of the seafood mixture on each disc and bake the pizzas for 20 minutes.

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Arhiva