Tomato, Potato and Eggs
I came up with this recipe to use up leftover tomato sauce or Genova sauce!
Once you've made the dough, you can top it with Genova sauce, tomato sauce, seafood, or anything else you like.
Make it with whatever you have in the fridge. Recipe by zunko
Tomato, Potato and Eggs
I came up with this recipe to use up leftover tomato sauce or Genova sauce!
Once you've made the dough, you can top it with Genova sauce, tomato sauce, seafood, or anything else you like.
Make it with whatever you have in the fridge. Recipe by zunko
Cooking Instructions
- 1
[Pizza Sauce] Combine the ■ ingredients in a bowl, stir well, and make a well in the center.
- 2
Put the dry yeast in the well, and put 2/3 teaspoon of salt and 1 teaspoon of olive oil avoiding the dry yeast.
- 3
Pour the lukewarm water in the well. (Don't pour it over the salt and oil.) Start mixing from the centre little by little, and mix the dry and wet ingredients together.
- 4
Knead Step 3 and gather into a ball. Clean the work surface and dust with bread flour. Knead well until the dough doesn't stick to your hands or the work surface.
- 5
Spread a bowl with a little olive oil, place the rolled dough in it, and cover with cling film.
- 6
Fill another bowl with 40℃ hot water. Place the bowl from Step 5 over this bowl, and leave it for a little longer than 1 hour to let the dough rise.
- 7
Keep the hot water at 40℃. When the dough has tripled in size, the proofing is done.
- 8
Dust a clean work surface with flour, and roll the dough out to 8 mm or less. Add the toppings of your choice.
- 9
Example: [Tomato Sauce] Spread the tomato sauce over the surface leaving a 1.5 cm rim.
- 10
Top with wiener sausages cut into 1 cm pieces and some cheese, or the toppings of your choice. Drizzle 1 teaspoon of olive oil, and bake in a oven for 15 minutes at 250℃.
- 11
When it's baked, add fresh basil on top, and it's ready. You can make other types of pizza in the same way!
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