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Flavored pizza doughs
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| Artist: |
_ |
| Categories: |
Pizzas |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| oz | Prosciutto, cut into ?/td> | | | -inch dice, or 4 ounces | | | -fresh sausage | | | Meat, removed from casings | | | -and crumbled | | | Cheese Dough: | | 1/4
| cup | Freshly grated Provolone | | | -caciocavallo, Parmesan, or | | | -Romano cheese | | | Onion Dough: | | 1
| small | Sweet onion, peeled, minced | | | -and cooked until | | | -translucent in 1 |
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Procedures:
| 1 | "different flavorings can be kneaded into basic pizza dough for some delicious variations. | | 2 | Prepare the dough as usual, letting it double in bulk; punch it down and knead in the flavoring of your choice until it is well distributed. | | 3 | Refrigerate the dough for 15 to 20 minutes before stretching or rolling it out or let it go through another rising before shaping it. | | 4 | Note: sometime flavored doughs become sticky after the additional ingredients have been kneaded in. if this happens, simply knead in a small amount of flour until the dough is smooth and no longer sticks." prosciutto or sausage dough: teaspoon olive oil, or ?cup finely chopped white part of scallions herb dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary, or 1 to 2 tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil (separately or in combination of 2 herbs) |
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