Ingredients:
For mass:
– ¾ cup warm water
– 1 sachet of dry yeast
– 1 teaspoon sugar
– 1 teaspoon salt
– 2 tablespoons of olive oil
– 2 cups of wheat flour
For the Neapolitan tomato sauce:
– 1 can of peeled tomato
– 2 tablespoons of olive oil
– 1 small garlic clove
– Salt and pepper
For the filling:
– 1 red onion
– 1 cup grated Tirolez Mozzarella Cheese
– ½ cup chopped Tirolez Blue Cheese
– ¼ cup of fresh rosemary
Preparation mode:
For mass:
In a bowl, mix the warm water with the biological yeast, then the sugar, salt and olive oil. Add the flour and knead the dough until it is smooth and does not stick to your hands.
Place in a clean bowl, greased with olive oil, and let it rest for 30 minutes in the “warmest” place in the kitchen. Then split it in half and make two balls. Sprinkle the worktop with wheat flour and, with the help of a rolling pin, roll out pizza discs (not too thin).
For the filling:
Cut the red onion into strips and sauté them in a very hot skillet with a drizzle of olive oil and a pinch of salt. Stir occasionally until caramelized. Reserve.
For assembly:
Place the disc of dough on a baking sheet or pizza stone, covering first with the tomato sauce, mozzarella cheese and blue cheese, followed by the caramelized onion and, lastly, the rosemary. Take to preheated oven at 200°C for about 20 minutes or until golden.
- Yield: 2 servings
- Preparation time: 45 minutes
