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

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

Tomato sauce

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

To top the pizzas

300 g mozzarella, torn apart
100 g chorizo, sliced
1 red chilli pepper, deseeded, cut into rings
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How it's done

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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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