Pizza al Diavolo

Pizza al Diavolo

Total: 2 hr 30 Min. | Active: 50 Min.
Nutritional value / people: 836 kcal
, Fat: 32 g
, Carbohydrate: 97 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pizza dough

500g white flour
1 ½tsp salt
½cube yeast (approx. 20 g), crumbled
3 ½dl water
2tbsp olive oil

Tomato sauce

1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, pressed
3tbsp tomato puree
1tin chopped tomatoes (approx. 400 g)
½bunch rosemary, finely chopped
1pinch sugar
½tsp salt

To top the pizzas

300g mozzarella, torn apart
100g chorizo, sliced
1 red chilli pepper, deseeded, cut into rings
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Utensils

2 baking trays (approx. 30 cm in diameter), lined with baking paper

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.

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