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Pizza with mushrooms and rocket

Difficulty: 

media

 30 minutes

Ingredients per 4 People

pizza dough, 4 of about 7 oz each
olive oil
cherry tomatoes, 20
oregano
rocket leaves, two handfuls
fresh mixed mushrooms, 10,6 oz
tomato sauce, 6,7 fl. oz
mozzarella cheese, 4 balls of about 4,2 oz each

Procedure

Roll the pizza dough with the top palm of your hands, so make small circles and you will make perfectly round balls. Treat the dough like if it was a blanket, tug it to make your pizza base (without using a rolling pin if possible!). Lay it on a well greased pan and push the dough gently towards the edges without pressing them. And your dough is on the serving tray. Now let it rest in a warm place covered by a blanket for at last a couple of hours or even longer. The longer the better. Put the tomato sauce on it and after that add the chopped mozzarella, the mushrooms, the halved cherry tomatoes and a sprinkle of oregano. Cook in a hot oven at 200° C for about 20 mins. The crust needs to look golden and crispy then you will know your pizza is ready. Sprinkle some rocket on top. A final drizzle of olive oil.

Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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