| Product: |
Healthy Recipes |
| Date: |
08/06/08 (183 review reads) |
| Rating: |
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Advantages: Healthy version of pizza
Disadvantages: Some might want a cheese topping!
LIGURIAN PIZZA
This is a traditional Ligurian pizza recipe given to me by my mother more than twenty years ago. Cheese is not included in the topping, which is good news for those concerned about cholesterol and calories, but you can of course adapt the toppings to your liking.
For the dough:
10 grams (¼ oz) yeast
2 tablespoons milk
120 grams (4 oz) strong plain flour
1 teaspoon salt
1 egg
2 tablespoons olive oil
Mix the yeast and milk to a cream in a cup. Warm the flour and salt for four to five minutes in a very low oven. Add the yeast, then the egg and the olive oil. Mix well, then work with the hands until a smooth dough is formed. Shape into a ball. Shake a little extra flour over the dough, then cover the bowl. Leave in a warm place for one and a half to two hours to rise. Alternatively, you can prepare the dough in advance in the morning and leave it to rise for several hours at room temperature.
For the filling:
500 grams (1 lb) fresh tomatoes
2 small onions, thinly sliced
2 cloves garlic, crushed
salt
sugar
pepper
oregano
olive oil
1 tin anchovy fillets
12 very small black olives
Skin the tomatoes and chop them. Stew the onion in enough oil to cover the base of the frying pan until tender - about seven minutes, then add the garlic and tomatoes. When the wateriness has gone, season with salt, sugar, pepper and a scant teaspoon of oregano. Split the anchovies into strips, and stone the olives.
When the dough has risen, punch it down and sprinkle it with flour so that you can reshape it into a ball. Put the dough into the centre of and oiled eight- to ten-inch tart tin. Press it out with your knuckles. Spread the warm tomato mixture onto the dough base and decorate with anchovies and olives. Sprinkle with pepper, oil and oregano. Turn the oven to gas mark 7 - 8 (220 degrees C) and put a baking sheet on the cental shelf. Put the pizza to prove in a warm place for ten minutes. Slip the tart tin onto the baking sheet in the oven for fifteen minutes, then lower the gas to mark 5 (190degrees C) for a further ten to fifteen minutes. If the filling looks dry, protect it with butter paper.
This is the healthy option, but you could of course add cheese to the topping if you can't imagine pizza without it.
Summary: Pizza without cheese
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