pizza margherita with cherry tomatoes (Pizza Margarita con tomatitos cherry)

How about a delicious Margarita pizza for the weekend or one of these days.
I am trying not to be so serious with everything we are experiencing.
But we have to continue living and we have to cook and eat and everything else.
We made this pizza recently with my daughter, this  is a vegetarian pizza but if someone prefer can add  ham or other.

What I love about this pizza is the dough: delicious.
I hope you try it and enjoy it and I am sure you will love it
Hugs to all and be safe!


Source :  Veryeatalian 

Ingredients

300 grams all purpose flour
150 ml lukewarm water
5 grams active dry yeast 

1 teaspoon sugar
1/2 teaspoon of salt
200 ml strained tomatoes or tomato sauce
dry oregano
250 grams mozzarella cheese (or parmesan cheese or provolone) 
10 cherry tomatoes  halved
10 or 12 basil leaves
1 tablespoon olive oil


Method

Dissolve yeast and sugar in a glass of lukewarm water. Let rest by a while.
Sift the flour in a medium sized bowl and add the yeast/water/sugar mixture in it.
Work the dough with your hands and knea until all ingredients are well incorporated.
Add salt.
Take the dough onto a clean work surface and start kneading  until it reaches a soft, elastic and smooth texture.
Form the dough into a ball and place in a bowl covered with a 
clean dishtowel. Let it rest about 1 hour in a dry and warm place.

While the dough is resting prepare the tomate sauce by combining the straining tomatoes  or tomato sauce with pinch of salt and sprinkle of oregano.

After the dough has rested turn the oven to 180°c (370° F) Spread olive oil over the pizza pan or stone and dust with flour. Take the dough  form a disk with your hands and start pulling out the sides, streching it until covers the whole pizza stone (dont overwork it)
Spread the tomato sauce on the pizza dough with a spoon leaving an edge  for the crust. Bake for about 8 minutes.

Remove pizza from the oven and sprinkle mozzarella or other cheese (provolone or parmesan) add the cherry tomatoes halves,  and some  basil leaves and bake for 6 minutes or until the cheese is lightly brown colored and the crust is golden.
Remove pizza from the oven .
Add fresh basil leaves on top and sit for about 5 minutes before serving.

Enjoy!

print recipe here

Pizza margarita con tomates cherry

Se que vivimos en tiempos dificiles y agotadores pero igual hay que cocinar  aqui va una receta de una pizza deliciosa.


Ingredientes


300 gramos de harina sin polvos de hornear
150 ml de agua tibia
5 gramos de levadura en polvo (hay una que viene en sobres pequeños)
1 cucharadita de azucar
1/2 cucharadita de sal
200 ml de tomates al natural picados o salsa de tomate
oregano
250 de queso para pizza (puede ser mantecoso, mozarella o 
provolone) ( el mejor que encuentren)
10 tomates cherry o tomates grandes en trozos
10 a 12 hojas de albahaca 
1 cucharada de aceite de oliva 

Preparacion

Primero en un bol o jarro mediano disolver la levadura  con azucar y agua tibia. Dejar  descansar un rato.

A continuacion colocar la harina en un bol y agregar la mezcla de levadura/azucar y agua tibia. Trabajar la masa con las manos y amasar hasta que este todo bien mezclado, agregar al final la sal.

Colocar la masa en una superficie limpia y amasar un poco hasta tener una masa suave, elastica y de textura suave.
Formar una bola con la masa  y colocar en un bowl cubrir con un paño de cocina limpio. 
Dejar descansar por una hora en un lugar seco y a temperatura ambiente.
Mientras la masa esta reposando preparar la salsa de tomates.
Puede ser con tomate trozado o salsa de tomate, combinar con un poco de sal y oregano.
Prender el horno a 180°c  y poner aceite de oliva al molde o bandeja para pizza y espolvorear con harina o un poco de semola..Formar un disco con las manos  y estirar un poco por los lados hasta formar un disco que cubra el molde.
(solo un poco no estirar demasiado)
Esparcir la salsa de tomate ya preparada con una cuchara dejando un borde, si se quiere agregar un poco mas de oregano y hornear por unos 8 minutos.
Retirar del horno con cuidado y agregar el queso y los tomates y algunas hojas de albahaca (reservar algunas para servir)
Llevar a horno nuevamente por unos 6 o 7 minutos o hasta que el queso este ligeramente dorado y la masa dorada.
Retirar del horno cuando este lista y agregar algunas hojas de albahaca . Dejar descansar unos 5 minutos antes de servir.
Buen provecho




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nota:
 Estoy tratando de traducir inmediatamente la receta para que la tengan en español pero si no alcanzo acuerdense que igual lo pueden hacer con el traductor.

Pizza Margherita with roasted tomato pizza sauce (Pizza Margarita)

After Easter and all  celebrations of  last time I wanted to do something  savory type.

I made this pizza and was really delicious. Some times at night I make pizza for dinner but I dont post. So here is my last pizza I made.
The dough is a recipe from Weight watchers(so good) and a classic: Pizza Margarita.

Source : A family feast

Ingredients Pizza Margherita

Dough (weight watchers)

2  3/4 cups all purpose flour
1 cup white whole wheat flour
1 1/2   teaspoon instant yeast
1 teaspoon salt
2 tablespoon  olive oil
1 1/2 cup luke warm water (use as needed)
pinch of sugar


For topping

1/2 cup Roasted tomato pizza sauce or your favorite sauce
6 slices mozarella , cheddar or provolone
6 slices fresh tomatoes sliced
2 tablespoon fresh basil leaves chopped
 1 teaspoon  dried oregano
drizzle of olive oil


Method

In a medium bowl put yeast, sugar and luke warm water and set aside about 15 minutes and allow to proof.
When the water turns frothy add to the flour, oil and salt. in a mixing bowl.
Mix and make a dough. Knead the dough until is soft
then allow the dough in a bowl and cover with a dish towel or plastic wrap at room temperature (about 1 to 2  hours) or until double in size
Sprinkle  top lightly with flour. (Is still is sticky you can add some flour)

On a floured surface  make dough to a 12-14 inch round.( 25-30 cm) Cover with a dish towel and let sit for another 30 minutes.

Preheat oven to 375° F (180°c)
Place pizza crust on prepared baking sheet.
Carefully spread pizza sauce. Sprinkle some oregano or other italian herbs.
Add the mozzarella and tomato slices on top of sauce. Sprinkle basil over top.
Drizzle a little oil over the whole pizza.
Bake for  15 - 20 minutes or until cheese is melted and just begining to turn golden brown.
Remove the pizza from oven, and transfer to a rack. Garnish with fresh basil leaves if desired. Slice and serve.

1. 
   

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autumn in our yard

Wolfie looking me !

Pizza Margarita 

Roasted tomato, basil and mozzarella quiche (Quiche de tomates. mozarella y albahaca)

I was looking photos that I still had in the camera and I find this quiche!
I remember it was delicious. And why the hell did not I do it again?
Aah the voragine called Christmas and New Year! 
And now I see it and I love it.
Is true  I love  quiches but  this is wonderfully simple with its flavor of tomatoes and basil.
I hope you enjoy .
love !


Source: A bake in the life

Ingredientes

Pastry

200 grams plain flour
75 grams chilled butter
2 tablespoon cold water
1 teaspoon salt

Filling

200 grams cherry tomatoes (or others)
salt and pepper
80 grams mozarella in small píeces
1 small sliced onion
1 egg 
150 double cream
handful of sheredded basil leaves and a little to sprinkle over the quiche



Method


To make the pastry combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water and begin to pull the mixture together into a ball, if needed add the final tablespoon to form a soft dough.
Roll out the dough on a lightly floured work surface large enough to line a 20 cm tin (8 inch). Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
Chill in the frideg for 30 minutes.
Preheat the oven to 200°c /400 F
Place the cherry tomatoes (or tomatoes in pieces)  and onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven toslowly cook,
Once chilled line the pastry case with foil and fill with baking beans  or rice) as long as they are dry and heavy enough to prevemnt  the pastry from puffing up.
Blind bake for 15 minutes  and then renove the beans/foil and continue to bake  for 5 minutes to dry out the centre of the base.
Keep a close eye on the tomato/onion and remove once the tomato start to pop open and onions caramalise.
Beat together the eggs and cream before adding the basil and seasoning with salt and pepper.
Once the pastry case has cooked sprinkle half the pieces of mozarella over the base then top with the tomato onion mixture,
Pour over the egg/cream mixture until it just reaches the top of the pastry case and finally top with the rest of mozarella.
Bake for 15 to 20 minutes until the top is set and appears golden brown.
Leave the pastry cool in the tin the remove onto a serving plate and top with fresh whole basil leaves.



print recipe here

En español

Quiche de tomates, mozarella y alhabaca

zucchini and tomato pizza (pizza con vegetales y zapallitos italianos)

Another pizza and but with zucchini and vegetables but you can always do with ham or whatever you want.
I loved baked with zucchini because there are so good at oven.
This recipe was a long time in my recipe book and then finally did!

ingredients
(6 servings)
crust
2 teaspoons dry yeast
300 grams of flour
4 tablespoons of warm water
300 grams all-purpose flour
4 tablespoons olive oil
1 teaspoon salt

topping

1 cup tomato sauce
1 tablespoon oregano
3 tomatoes, peeled and sliced
1 to 2 zucchini in slices
mozarella cheese


Method
To prepare the dough.
In a small bowl place the yeast and warm water with a pinch of sugar.

Let stand. In another bowl put the flour and make an space  in the center and add the yeast dissolved.  Join and  cover with a kitchen towel and let stand in warm place 45 minutes or until the dough doubles in volume.
Preheat oven to 180 ° c.
Divide dough into six portions. On a surface of a portion of dough making a circle . Repeat the same procedure with the remaining dough ..
In a baking  tray place the pizzas and spread  the surface with tomato sauce and sprinkle with oregano.
Distribute the remaining ingredients, sliced ​​tomatoes and sliced ​​zucchini, olive oil and top with cheese, bake for 10 minutes and serve.


print recipe here


EN ESPAÑOL
Pizza con vegetales y zapallitos italianos

Creo que esta es mi tercera o cuarta masa de pizza, ya a estas alturas uno pierde la cuenta, pero en todas la masa es muy buena.
Lo rico e ingeniosa de esta pizza que es muy buena para veggies (la Esperanza no come ni jamón, ni carne ni pollo) sólo pescado.
Pero perfectamente se puede hacer con jamón si es para esos que no pueden estar sin carne o similares (aquí los dos hombres(me encantó con zapallitos, quedan muy ricos al horno)

Ingredientes
6 pizzas

300 gramos de harina sin polvos de hornear
2 cucharaditas de levadura granulada
pizca de azúcar
4 cucharadas de agua tibia
4 cucharadas de aceite de oliva
1 cucharadita de sal

Para el topping

1 taza de salsa de tomate
1 cucharada de orégano picado
3 tomates en rodajas sin piel
1 a 2 zapallitos italianos cortados en rodajas
queso mozarella en lonjas o queso gauda

Preparación

En un bol pequeño mezclar  la levadura con el agua tibia y una pizca de azúcar.
Dejar reposar un poco.



 

Mini italian pizzas (someones with asparagaus and others with bacon)

Times ago I made other pizza recipe from my friend Alessandra  from New Zeland  and you can see here the recipe is really delicious too.
I made this récipe because I wanna try my Italian cuisine book.

From the book :
 Italian cuisine

Im sharing with Cook your books from Joyce

Ingredients

40 g dry yeast
1/2 teaspoon of sugar
130 ml warm wáter
400 all purpose flour
1 teaspoon of salt
70 ml olive oil
75 ml wáter

asparagus pizza

300 g asparagus
tomate sauce
chopped tomato
salt
oregano
gauda o mozarella cheese

Bacon pizza
100 grams bacon in slices
gauda oe mozarella cheese
tomato sauce
chopped tomato
salt
oregano

Method

In a bowl put the yeast and sugar . Spread the warm water and stir the sugar and yeast.
Cover with a cloth kitchen and let stand about 30 minutes.
In a bowl sift flour like a volcano. Pour into the center yeast, salt, oil and water.
Work the  ingredients until dough is smooth and soft and give a ball.
Pass it through flour, cover and let rise in a warm place about 1 hour or until doubled in volume.
Grease a baking tray with oil .Peel the tomatoes and cut into squares.
Divide dough into 6 or 8 equal masses give them a ball and flatten slightly.
Place on the tray.
If you want to cover the first  with asparagus, add tomato sauce, then add  salt and oregano  and chopped tomato, add cheese and asparagus into pieces (not  need  cook previously   I cook them directly at the oven)

The bacon: Cover with tomato sauce, salt and oregano diced tomatoes and then cheese and bacon strips.
Drizzle with a little oil and cook in preheated oven at 190 ° C for about 20 minutes or until crust is lightly browned and asparagus are cooked and in the case of crisp bacon.
Serve

Print recipe


EN ESPAÑOL

Mini pizzas de espárragos y otras con tocino

He hecho otras recetas de pizzas como las de mi amiga Alessandra de Nueva Zelandia y es muy rica tambien si quieren ver otra receta la pueden ver acá  tiene pocas diferencias con esta que hice ahora, lo que pasa es que quería probar esta receta de un libro de Cocina italiana que tengo, muy bueno.
Además para satisfacer al publico de aquí vegano y carnívoro hice de dos tipos, con espárragos y otras con tocino, me encantó la de espárragos pero gerardito le gustó mucho la de tocino.
asi que todos felices!

Ingredientes

Individual mini pizzas (from Party food for girls Alessandra Zecchini and Arantxa Zecchini)

A  short history about these beauty little pizzas, the last week I had a lovely moment when we met Alessandra (a blogger friend) from New Zealand with her lovely family, we ate in a yummy vegetarian restaurant with our families.

Was so good and fun met Alessandra and her family, she is really love and has a nice blog Alessandra Zecchini you will find lovely recipes and nice pictures of her travels. 

Anyway Alessandra give us a lovely book of her and her daugther Arantxa  and from this book I made these pizzas. If you like you can see in Amazon this wonderful book:

see here for Amazon 

Thanks Alessandra for a wonderful time, a lovely cook book and really enjoyed the recipes, I hope to make  a lot of more recipes from here.

Individual mini Pizzas

(8 to 10 servings)

Ingredients

300 ml warm water

2 1/2  teaspoon active dried yeast

1/4 teaspoon sugar

500 grams strong flour plus extra

for dusting.

1 large pinch of salt

For the topping

1 can (400 grams)   chopped tomatos

150 grams grated  mozarella cheese

or gauda cheese

tomato sauce (optative)

dried oregano to sprinkle

salt to taste

olive oil

fresh basil leaves to garnish

Method

Put the warm water in a large mixing bowl and add the yeast and sugar.After 5 minutes when the yeast starts to bubble, add the flour and salt then work into a dough for another 5 minutes.

You can knead it directly on the table or in the mixing bowl.

Make a ball with dough  and sprinkle it with a little flour and let to rise in its bowl. Covered with a kitchen towel by 2 hours.

Punch the dough and knead it for 1 minute

Divide the dough in balls (I made 8 balls but you can make 10)

Put these on a floured surface, dust with flour and cover with a kitchen towel . leave to rise for 30 minutes.

Preheat the oven at 180°c . Take the dough balls and one by one flatten them into small circles, using your hands or a rolling pin.

Place the circles on an oven tray lined with baking paper. Top each one with some  tomato sauce,  chopped tomatos and finally grated cheese, then add a sprinkle of oregano, a pinch of salt and a drop of olive oil.

Bake for about 15 minutes until the borders of the pizza look cooked.Remove from the oven and decorate with fresh basil.

PRINT RECIPES

EN ESPAÑOL

Mini Pizzas

Una pequeña historia  antes de la receta de las pizzas, la semana pasada en medio de todo lo que me ha tocado, vino a Chile con su familia, Alessandra del blog Alessandra Zecchini, que venía de Nueva Zelandia y sólo iba a estar un dia en Santiago pero queriamos hacer lo posible por vernos.

Ella es vegetariana asi que hice una reservación en El Huerto

que es uno de los mejores  restaurantes vegetarianos. Me tincaba el  Quinoa donde la Sole pero les salía más facil llegar a Providencia.

Fue muy bueno y entretenido y ella me regaló un libro  de recetas que hizo con su hija y es un libro precioso que arriba puse una foto y un link (se puede comprar en Amazon) y así hice las pizzas que son deliciosas.

Ingredientes

(8 a 10 mini pizzas)

Home made pizza (ricotta,basil and mozarella cheese)

Some days I wanna eat pizza of course but normally I prefer homemade pizza, love making my own pizza,  I like the thin crust and is so easy to make the dough.
The other good  is that you can choose what you want to put up. I have several recipes for pizzas with different variations if you want to see in my labels index here

The dough is adapted from Bon Appetit


Ingredients

3 cups all purpose flour
1 teaspoon fine sea salt
1 envelope active dry yeast
 3 tablespoon olive oil
lukewarm water
pinch of sugar

tomato  sauce (recipe below)
chopped fresh tomatos (2)
ricotta drops
mozarella cheese grated
basil chopped
oregano



Tomate sauce:
In a pot cook two or three ripe tomatoes with a little water.
Stir all the time.
When are ready grind in a blender or procesor.
In a skillet put 1 teaspoon of oil and add the puree tomatos, add salt and pepper, pinch of sugar and  a bay leaf.
Stir all the time until is thciken. Set aside.
Use in the pizza, the remaining you can save in fridge about three days.


Method

In one cup of lukewarm water put  a pinch of sugar and  active dry yeast, set aside by a while.
In a bowl mix  all purpose flour and add the mix of water and yeast. Mix well and  add the olive oil and salt.
Make a soft ball.
Brush inside of large bowl with oil. Add dough turn to coat with oil.Cover with a damp towell and let dough rise  about 1 hour.

Using a roll pin flatten disc into a circle.
Transfer the pizza to a tray oven sprinkled with cornmeal.
Top dough with a layer of tomato sauce.
Sprinkle oregano.
Add chopped tomato and basil.
Finally add grated mozarella cheese and drops of ricotta.
Bake until golden about 15 to 18 minutes.


Print recipe here

Im sharing with


















EN ESPAÑOL
Pizza de ricotta, queso parmesano y albahaca

A veces tengo ganas de comer pizza y por supuesto que a los niños les encanta pereo en general prefiero hacerla en casa.

La masa no es dificil y queda super buena. Y además uno le puede colocar lo que quiera .

Si quieren ver más pizzas vean aqui tengo otras recetas y variedades,

La masa está adaptada de Bon Appetit.

Ingredientes

3 tazas de harina

sin polvos de hornear

1 cucharadita de sal de mar

1 sobre de levadura en gránulos

3 cucharadas de aceite de oliva

agua tibia

1 pizca de azúcar

salsa de tomate

tomate ´picados

oregano

ricotta

albahaca picada
queso mozarella rallado o en trozos

Preparación

tomato and green pepper Little pizzas

If you see my labels you will see  others pizza recipes, but this is the I love to ake by these days I find it in CountryLiving Magazine and is simple and delicious
I made little because was for a special day.
For these little pizzas I used tarta  little tins, and  also I use the same for quiches too!


Ingredients (6  little pizzas)

2 1/2 cups all purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon of sugar
1 teaspoon active dry yeast
2 tablespoon of olive oil
1 1/2 teaspoon of vinegar
warm water

Topping

1 cup of tomato sauce
3 tomatos peel and in slices
salt
oregano
1 1/2 tablespoon of  green pepper chopped
200 grs. mozarella cheese in slices
100 grs. grated parmesan cheese

(you can use others toppings you prefer : pesto, olives, roasted tomatoes,red onions, ricotta, mushroom , other cheeses, etc.)

Method

In a small bowl mix 1/4 cup of warm water, sugar and active dry yeast.
In a glass mix 3/4 warm water, oilve oil and vinegar.

In a large bowl combine 2 1/2 cups of all purpose flour,the whole wheat flour and salt, mix well and add the liquid you mix with water and yeast and the oil with water and vinegar,
Using a wooden spoon stir until a soft, shaggy dough forms.
Add 1 tablespoon of water if is needed.Or flour if is needed.
On a floured surface knead dough, about 10 minutes.
Form dough into a ball and place in a oil bowl cover with a towell and let by  1 hour.
Using a rolling pin make the discs if you like the littles or a big round pizza,
Transfer the dough pizza to a mold sprinkled with cornmeal.

Preheat the oven to 180°c.

Top dough with a thin layer of tomato sauce.
Sprinkle with oregano chopped.
Place the tomatos slices. Powder with a little salt, Add the cheeses first in slices and the top with grated parmesan, in the top add some pieces of green pepper.

Bake at oven until crust is golden, about 10 to 15 minutes.


Print recipe here




EN ESPAÑOL

Pizzas de tomate y pimiento verde

Si ustedes ven el link the pizzas tengo varias recetas pero esta última que les comparto la masa es espectacular .
Está adaptada de una receta de Country living.

Ingredientes

2 y 1/2 tazas de harina sin polvos de hornear
1/4 taza de harina integral
1 cucharadita de sal
1/ 2 cucharadita de azúcar
1 cucharadita de levadura en polvo
2 cucharadas de aceite de oliva
1 1/2 cucharadita de vinagre blanco
agua tibia

Para el toping
1 taza de salsa de tomates
3 tomates medianos sin cáscara
y en rodajas
sal y orégano
1 1/2 cucharadas de pimiento verde picado fino
200 grs. de queso mozarella en lonjas finas
100 grs. de queso parmesano rallado

Método

En un bol pequeño mezclar 1/4 taza de agua tibia, azúcar y levadura.