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Pizza "Margarita" with two kinds of cheese
1 tbsp. of sugar
250 ml of water
7 g of dry yeast
350 g of flour Italian semi varieties
1 tbsp. of salt
2 tbsp. of olive oil
2 garlic cloves
400 g of tomatoes (canned can be)
2 tbsp. of chopped basil
2 tbsp. of tomato paste
150 g of cheese "Rivne. Agroprocessing" long aging
50 g, or 20 cubes of feta cheese with olives TM Shchedryk
ground black pepper.
Yeast with sugarput into a bowl and mix with 4 tablespoons of warm water. Leave to stand in a warm place for about 15 minutes, until the mixture begins to foam. Mix the flour with the salt and make a hole in the center. Add 1 tbsp. of oil, mixture with yeast and water, which remain. With a wooden spoon knead the dough. Place on floured table and knead for 4-5 minutes. Return the dough to the bowl, cover with a towel and leave for 30 minutes, it is up to 2 times. Knead the dough for 2 minutes, then stretch with your hands, put on a baking sheet and smooth out. Its thickness should be no more than 6 mm, because it will rises during baking. Put the chopped tomatoes, crushed garlic, a tablespoon of olive oil, salt and pepper in a small pan. Stew 20 minutes until the sauce starts to thicken. Add the tomato paste and let cool. Spread foundation with stuffing, sprinkle with grated cheese maturing long, then cut in half. Put feta cubes and bake in a preheated to 200 degree oven for 20-25 minutes.