My special guests were my family who, like me, love pizza. And this dish is versatile to enjoy so much in a lunch, snack, dinner, parties etc.
• 1 Kilo of wheat flour.
• 2 teaspoons of baking powder.
• 1 teaspoon salt.
• 1/2 teaspoon of sugar.
• 2 teaspoons of vegetable oil.
• 500 grams of ham (cut into cubes).
• 1 Kilo of Parmesan cheese.
• 8 ripe tomatoes.
• ¼ of fresh basil leaves.
• Oregano
• Salt.
• 1 Bol.
• 1 wooden pallet
• 1 wooden roller.
• 1 pizza tray (Square or round)
• 1 pizza cutter.
Preparation of the dough
In the bowl, add 1 cup of warm water, 1 teaspoon of salt, 1/2 teaspoon of sugar, 2 teaspoons of baking powder. With the wooden palette we will mix to proceed to add the wheat flour and finally the 2 teaspoons of vegetable oil.
In a flat counter we will add a little wheat flour to prevent the mixture from sticking to the counter, and we will begin to knead dough in our pizza dough. Until being soft and manageable. Again we will place it in the container and with a clean cloth we will cover it so that it rests and increases its size. At least 1 0 2 hours.
In the flat table we will add a little wheat flour and we will take part of the pizza dough and with the help of the roller we will begin to stretch it. To then transfer to the tray and before cleaning and greased with a little vegetable oi.
Preparation of our basil sauce
We will light our kitchen on medium heat and our pot, add 3 cups of water and our ripe tomatoes before washed and 1 teaspoon of salt, let boil for 25 minutes. Then we took it out of the kitchen and let it rest.
In the blender, add our tomatoes at rest, ¼ of the basil strawberries, 1 garlic, 2 teaspoons of salt and ½ teaspoon of sugar. And we will liquefy until we get a beautiful sauce.
Let's start adding our ingredients to our pizza dough:
Start with our basil sauce, then the Parmesan cheese to taste, the ham to taste and finally a touch of oregano spread by the pizza.
We'll light our oven at 250 degrees, so it's hot. We put our trays with the pizzas to bake for a time of 40 minutes.
I hope you enjoyed this recipe and encourage yourself to do it. Until a next publication. Happy day.
