Pizza

Pizza dos gustos

Esta pizza fue dos gustos como podría haber sido uno, cinco o doce. Lo importante es darse cuenta de que con pocos ingredientes se puede hacer una comida fácil y rápida. Además para todos aquellos que tenéis amigos un tanto tiquismiquis con la comida (sí, todos tenemos alguno de ésos) que no comen cebolla, atún o tomate, la idea de dividir los sabores de la pizza satisfará los gustos de todos sin tener que hacer un millón de pizzas diferentes.

¿Qué necesitamos?

Masa:

200 g agua
300 g harina (si es harina de fuerza, mejor)
1/2 cucharadita de sal
1 sobre de levadura seca de panadería (o 20 g de levadura fresca)
15 g aceite de oliva virgen extra

Gusto hawaiano:

Salsa barbacoa
1/2 cebolla
3 rodajas de piña natural
4 lonchas de bacon

Gusto carbonara:

Nata
1/2 cebolla
4 lonchas de bacon
4 rodajas de queso de cabra
1 huevo
Sal y orégano

¿Cómo lo hacemos?

Mezclamos la harina con la sal y la levadura granulada en un recipiente amplio. Hacemos un volcán en el centro y añadimos el agua templada (si está muy fría no activará la levadura, si está muy caliente la “matará”) y el aceite de oliva.
Removemos bien con un tenedor hasta obtener una masa lisa que se despegue de las paredes del cuenco y la ponemos en una superficie enharinada.
Amasamos estirando y aplastando la masa con la base de la mano durante 5 minutos.
Si se nos pega la masa podemos añadir un poco más de harina a la mesa o a nuestras manos, pero no demasiada ya que podría endurecer nuestra masa.
Formamos una bola con la masa y la reservamos en un cuenco untado previamente con aceite de oliva. Cubrimos el cuenco con film transparente o un trapo limpio y dejamos fermentar durante 30 minutos aproximadamente.
Pasado el tiempo de fermentación, la masa habrá subido, así que la aplastamos un poco con las manos y procedemos a estirarla (a mano o con rodillo).
La ponemos en una bandeja de horno y hacemos una división con masa por la mitad.
Precalentamos el horno a 220º
En la primera mitad (estilo hawaiana) añadimos una base de salsa barbacoa, cebolla en juliana, bacon en tiras y piña natural en trozos.
En la segunda mitad (estilo carbonara) la salsa base será nata (con un poco de sal), cebolla en juliana, bacon en tiras y queso de cabra.
Introducimos la pizza en el horno y pasados 10 minutos lo abrimos para echar un huevo y un poco de orégano en nuestra mitad estilo carbonara.
Dejamos hornear la pizza otros 10 minutos más y lista para comer.

Consejos:

Si queremos que la masa de la pizza quede más gordita y esponjosa, una vez estirada la masa sobre la bandeja, la podemos dejar reposando otros 15 minutos antes de ponerle los ingredientes.
Podemos aprovechar cualquier ingrediente que tengamos por la nevera para hacer una pizza riquísima.
Si el tiempo apremia o tenéis un apetito voraz, los tiempos de fermentado pueden disminuirse. La masa quedará menos esponjosa pero, tranquilos que mala no estará nunca.

[English version] TWO-FLAVOUR PIZZA* **Ingredients:*For the dough:

- 200 g water*
- 300 g white flour (strong white flour is best)*
- 1/2 teaspoon salt*
- 1 package dry yeast (or 20 g fresh yeast)*
- 15 g olive oil** Hawaian flavour:- Bbq sauce**- 1/2 onion**- 3 slices of fresh pineapple**- 4 bacon slices** Carbonara flavour:- Heavy cream**- 1/2 onion**- 4 bacon slices**- 4 goat cheese slices**- 1 egg**- Salt and oregano** *

Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in warm water (too cold water will not ‘activate’ the yeast, too hot will ‘kill’ it) and olive oil.
Bring together with a fork until the dough doesn’t stick to bowl walls. Turn into a lightly floured surface.
Knead with your hands for 5 mins.
Add a bit more flour if the dough is too sticky. But be careful and don’t add too much if you don’t want to harden too much your dough.
Make a ball and put it into an oiled bowl covered by a tea towel or clingfilm. Leave the dough rise for 30 mins.
After the rise, give a quick knead to the dough and roll it out (with your hands or using a rolling pin)
Put it into a baking tray and make a central division with the dough.
Preheat oven to 220º
Smooth bbq sauce over the first half. Scatter with chopped onions, bacon and fresh pineapple. (Hawaian style)
Over the second half smooth some cream and salt. Scatter with chopped onions, bacon and goat cheese. (Carbonara style)
Bake the pizza in your oven for 10 mins. Open the oven and add one egg and sprinkle with some oregano in the Carbonara style half.
Bake for other 10 mins.

*Tips: -If you want a soft and fluffy pizza, once you have rolled out the dough, leave it rise again for 15 mins before adding toppings.**- You can use any ingredient you find in your fridge!

No time? Too hungry? Don’t worry, you can reduce rising times. The dough will be less fluffy but always delicious!*

Two-Flavor Pizza

This pizza was two flavors but it could just as easily have been one, five, or twelve. The important thing is to realize that with just a few ingredients you can put together a quick and easy meal. Plus, for all of you who have friends who are a bit picky with food (yes, we all have one of those) who don’t eat onion, tuna, or tomato, the idea of splitting the pizza into different flavors will satisfy everyone’s tastes without having to make a million different pizzas.

What do we need?

Dough:

```
  200 g (3/4 cup + 1 tbsp) water
```

  300 g (2.5 cups) flour (bread flour is best)

```
  1/2 teaspoon salt
```

  1 packet of dry baking yeast (or 20 g fresh yeast)

```
  15 g (1 tbsp) extra virgin olive oil
```

Hawaiian side:

```
  BBQ sauce
```
```
  1/2 onion
```
```
  3 slices of fresh pineapple
```
```
  4 strips of bacon
```

Carbonara side:

```
  Heavy cream
```
```
  1/2 onion
```
```
  4 strips of bacon
```
```
  4 slices of goat cheese
```
```
  1 egg
```
```
  Salt and oregano
```

How do we make it?

Mix the flour with the salt and the granulated yeast in a large bowl. Make a well in the center and add the warm water (if it’s too cold it won’t activate the yeast, if it’s too hot it will “kill” it) and the olive oil.
Stir well with a fork until you get a smooth dough that pulls away from the sides of the bowl, then turn it out onto a floured surface.
Knead by stretching and pressing the dough with the base of your hand for 5 minutes.
If the dough sticks, you can add a little more flour to the surface or your hands, but not too much, or the dough could turn out tough.
Form a ball with the dough and set it aside in a bowl that you’ve previously greased with olive oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for about 30 minutes.
Once the rising time is up, the dough will have grown, so press it down a bit with your hands and start rolling it out (by hand or with a rolling pin).
Place it on a baking tray and make a divider down the middle with some dough.
Preheat the oven to 220°C (430°F).
On the first half (Hawaiian style) add a base of BBQ sauce, julienned onion, bacon strips, and chunks of fresh pineapple.
On the second half (carbonara style) the base sauce will be heavy cream (with a pinch of salt), julienned onion, bacon strips, and goat cheese.
Put the pizza in the oven and after 10 minutes open it up to crack an egg and sprinkle some oregano on the carbonara half.
Let the pizza bake for another 10 minutes and it’s ready to eat.

Tips:

If you want the pizza dough to come out thicker and fluffier, once you’ve rolled out the dough on the tray, you can let it rest for another 15 minutes before adding the toppings.
You can use up any ingredient you have in the fridge to make a delicious pizza.
If you’re short on time or starving, the rising times can be cut down. The dough will be less fluffy but don’t worry, it’ll never be bad.

[English version] TWO-FLAVOUR PIZZA* **Ingredients:*For the dough:

- 200 g water*
- 300 g white flour (strong white flour is best)*
- 1/2 teaspoon salt*
- 1 package dry yeast (or 20 g fresh yeast)*
- 15 g olive oil** Hawaian flavour:- Bbq sauce**- 1/2 onion**- 3 slices of fresh pineapple**- 4 bacon slices** Carbonara flavour:- Heavy cream**- 1/2 onion**- 4 bacon slices**- 4 goat cheese slices**- 1 egg**- Salt and oregano** *

Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in warm water (too cold water will not ‘activate’ the yeast, too hot will ‘kill’ it) and olive oil.
Bring together with a fork until the dough doesn’t stick to bowl walls. Turn into a lightly floured surface.
Knead with your hands for 5 mins.
Add a bit more flour if the dough is too sticky. But be careful and don’t add too much if you don’t want to harden too much your dough.
Make a ball and put it into an oiled bowl covered by a tea towel or clingfilm. Leave the dough rise for 30 mins.
After the rise, give a quick knead to the dough and roll it out (with your hands or using a rolling pin)
Put it into a baking tray and make a central division with the dough.
Preheat oven to 220º
Smooth bbq sauce over the first half. Scatter with chopped onions, bacon and fresh pineapple. (Hawaian style)
Over the second half smooth some cream and salt. Scatter with chopped onions, bacon and goat cheese. (Carbonara style)
Bake the pizza in your oven for 10 mins. Open the oven and add one egg and sprinkle with some oregano in the Carbonara style half.
Bake for other 10 mins.

*Tips: -If you want a soft and fluffy pizza, once you have rolled out the dough, leave it rise again for 15 mins before adding toppings.**- You can use any ingredient you find in your fridge!

No time? Too hungry? Don’t worry, you can reduce rising times. The dough will be less fluffy but always delicious!*

Comments

mir (2012-07-17 12:03:17):

I can vouch for it — it was delicious!

Cesmm (2012-07-17 16:36:18):

Thanks! :-)