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- Baking piquant
- Pizza al Diavolo
Pizza al Diavolo
Nutrition facts per serving:
- Energy in kcal about 836
- Fat about 32g
- Carbohydrates about 97g
- Protein about 37g
This is needed
This is needed
for 4 people
Pizza dough
- 500 white flour
- 1.5 salt
- 0.5 yeast
- 3.5 water
- 2 olive oil
Tomato sauce
- 1 olive oil
- 1 onions
- 0.5 rosemary
- 1 sugar
- 2 garlic clove
- 0.5 salt
- 1 chopped tomatoes
- 3 tomato puree
To top the pizzas
- 300 mozzarella
- 100 chorizo
- 1 red chilli pepper
Tools
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- 2 baking trays (approx. 30 cm in diameter), lined with baking paper
And that's how it's done
And that's how it's done
Pizza dough
Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a wooden spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Tomato sauce
Heat the oil in a pan. Sauté the onion and garlic, add the tomato puree and cook briefly. Add the tomatoes, rosemary, sugar and salt, bring to the boil. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally, leave to cool.
To top the pizzas
Divide the dough in half, shape into 2 balls, flatten both pieces a little, roll out into circles on a lightly floured surface, transfer each pizza base to a prepared tray. Spread the tomato sauce over both pizza bases, leaving approx. 1.5 cm free around the edges. Top with the mozzarella, chorizo and chilli pepper.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Bake the second pizza in exactly the same way.
