A quick pizza

Every two or three days I make fresh bread. Italy is a wonderful country, Tuscany is a spectacular region, but…their bread culture could improve!

Unsalted bread is normal, for two reasons. It started in the 12th century when the tax for salt was high and the people of Tuscany refused to pay, thus they ate unsalted bread. Nowadays it still is unsalted because of the traditional combination with salty salumi. Apart from being unsalted the bread is often hard and dry which is of course ideal to prepare bruschette.

Anyway, my kitchen robot is a great help and making bread in the normal oven has become a habit. Today the kitchen robot will knead the  dough for bread and the dough for a pizza for 2p. Mix 150 grams of white flour, a pinch of salt, 2 table spoons of olive oil and add water until you obtain a smooth dough. Roll the dough as thin as you prefer and  put it on baking paper.

Mixed chopped parsley, garlic and a leftover of frozen pizzaiola is the first layer. The second layer is  a portion of (both defrozen and carefully drained) -North Sea shrimps, 150 grams and the same amount of vongole. The finishing layer sliced spring onion, cherry tomatoes and grated Bel Paese.

Put the pizza in the oven at 180° for 20-30 mins.

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