Pizza with peppers and tomatoes
Description
Perfectly pairs with tea and coffee. I love meat, and so in pizzerias I've always tended to choose options containing some kind of meat products. But once, on the advice of a pizzaiolo, I decided to order a pizza with tomatoes and peppers—one made only with vegetables in the topping. And you know what? After I tried that pizza, something in my mind just clicked. I finally understood why Italians generally prefer not to add meat to their pizza. Without sausages and bacon, pizza actually tastes much better! Try using my recipe for tomato and pepper pizza and see for yourself: 1. First, we need to prepare good dough. To accomplish this, take a bowl, dissolve dry yeast in 100 ml of warm water, then mix this mixture with olive oil (if you don't have olive oil, use any other vegetable oil), salt, and sifted high-grade flour. Yes, it's important to understand that the higher the quality of ingredients, the tastier the pizza will turn out. 2. Gradually adding the remaining 150 ml of warm water to the developing dough, knead it by hand for about 10–15 minutes, no less. 3. Then nothing complicated: shape the dough into a large ball and leave it in a warm place (if you used active yeast—let it rise for 1 hour; if regular yeast—for 2–3 hours). 4. When the pizza dough has roughly doubled in volume, divide it in half and roll each portion into a flat round base. The diameter should be about 25 cm. 5. Next is simple: take a base, spread it with sauce, sprinkle with grated mozzarella (or another type of cheese), then arrange sliced tomatoes and peppers on top. If desired, you can also add basil or other spices. 6. Place the bases into a preheated oven at 230°C (450°F) and bake for no less than 15 and no more than 20 minutes. Tomato and pepper pizza, like any other pizza, should be served hot. Baking is complete. Serve immediately.