With The Game Comes A Little Handy Recipie Book Which Contains The Lists Of Ingredients And Amounts Of Each For Every Type Of

With the game comes a little handy recipie book which contains the lists of ingredients and amounts of each for every type of pizza. Not only is it important to get the right amounts, but the overall form of the pizza (the way the pizza looks visually) is important. Try to arrange your ingredients with symmetry and in nice patterns. Back to top ————————————————– —————————— PIZZA NAPOLETANA 420 g ripe tomatoes 50 g cloves of garlic 32 g oregano 160 g Parmesan cheese Cut the tomatoes and peel the garlic. Top the dough with tomatoes. Spread crushed garlic over tomatoes. Sprinkle oregano and a little olive oil.

Bake at 250 for aprox. 20 minutes. Back to top ————————————————– —————————— PIZZA MARGHERITA 300 g tomatoes 35 g olives 140 g Mozzarella cheese 55 g Parmesan chesse 22 g oregano Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.

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Back to top ————————————————– —————————— PIZZA QUATTRO STAGIONI (FOUR SEASONS) 90 g tomatoes 80 g courgettes 30 g onions 72 g salami 60 g prawns 220 g anchovies 120 g mussels 185 g Mozzarella cheese 12 g parsley 12 g oregano Spread chopped tomatoes, courgettes, salami and anchovies on one quarter of the pizza base each. Next sprinkle the chopped oregano onto the tomato and the salami. Spread the prawns and mussels on top of the anchovies, then put the parsley on the courgettes and the onion rings on the salami. Now top the whole pizza with the sliced and grated Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.

Back to top ————————————————– —————————— PIZZA ANDREA DORIA 260 g tomatoes 50 g olives 60 g onions 40 g garlic 420 g anchovies 45 g Mozzarella cheese 16 g sage Cover the dough with tomatoes, then spread the whole and chopped anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Bake in preheated oven at 220 for 20-25 minutes. Back to top ————————————————– —————————— PIZZA SALAMI 140 g tomatoes 20 g olives 40 g mushrooms 220 g salami 160 g anchovies 140 g hard-boiled eggs 190 g Mozzarella cheese Spread salami, sliced tomatoes, eggs, anchovy fillets, olives and mushrooms evenly over the dough.

Cover with Mozzarella and bake in preheated oven at 180 fo 15-20 minutes. Back to top ————————————————– —————————— HAM PIZZA 260 g tomatoes 35 g olives 30 g onions 60 g chanterelles 15 g bacon 250 g ham 55 g Mozzarella cheese 16 g lemon balm Cover the pizza base with tomatoes. Not add the cut bacon and ham. Spread with diced onions, chanterelles and olives evenly over the pizza. Decorate with the lemon balm leaves and top with Mozzarella.

Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— MINCED MEAT PIZZA 120 g tomatoes 100 g red or green peppers 120 g onions 30 g garlic 50 g mushrooms 30 g bacon 420 g minced meat 145 g Provolone cheese Spread the tomatoes and the minced meat over the pizza, then top with onion rings, chopped bacon and garlic cloves. Decorate pizza with the peppers, mushrooms and pieces of Provolone cheese. Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— CHICKEN PIZZA 20 g olives 30 g garlic 80 g mushrooms 100 g chicken 320 g pineapple 55 g Parmesan cheese 8 g oregano Spread the chicken pieces, crushed garlic and olives over the pizza base, followed by the pineapple.

Decorate with oregano. Top with mushrooms and sprinkle with Parmesan cheese. Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— PRAWN PIZZA 80 g scampi 240 g shrimps 175 g Gorgonzola cheese 8 g parsley 12 g oregano Spread the scampi and shrimps evenly over the pizza base. Sprinkle with herbs and Gorgonzola cheese.

Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— FISH PIZZA 160 g tomatoes 80 g courgettes 160 g shrimps 40 g squid 160 g anchovies 10 g salmon 140 g hard-boiled eggs 340 g Mozzarella cheese 16 g oregano Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— MUSSEL PIZZA 140 g tomatoes 25 g olives 220 g carrots 80 g leeks 80 g onions 160 g cockles 80 g mussels 320 g Mozzarella cheese 16 g oregano Cover the base with tomatoes, then spread the mussels, cockles and olives on top. Add the vegetables and then sprinkle with oregano and top with Mozzarella.

Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— SALMON PIZZA 140 g tomatoes 20 g olives 220 g leeks 40 g mushrooms 120 g salmon 40 g Bel Paese cheese 8 g oregano First cover the base with tomatoes and mushrooms, followed by salmon – the main topping – and the vegetables. Then sprinkle with Bel Paese cheese and oregano. Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— PIZZA EXOTICA 160 g apples 40 g mandarin oranges 80 g cherries 200 g pineapple 240 g kiwi fruit 40 g strawberries 16 g lemon balm Spread the tasty kiwi (haha) fruit-heads and pineapple over the pizza base, followed by mandarin oranges, strawberries and cherries.

Finally decorate with slices of apple and lemon balm leaves. Bake in preheated oven at 180 for 15-20 minutes. Back to top ————————————————– —————————— VEGETABLE PIZZA 40 g tomatoes 100 g courgettes 40 g chilies 80 g sweet corn 40 g mushrooms 32 g chanterelles 30 g wild mushrooms 480 g Mozzarella cheese Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes.

Bake in preheated oven at 180 for 15-20 minutes. Bibliography all done on own.