Friday, March 18, 2011

(Almost) Whole wheat pizza with spicy tuna and sprouts

Tonight was pizza in the program, because we're looking forward always totally! I baked them again as here, with whole wheat flour, and spontaneously crafted a covering for it. Created is a Pizza Tonno, with onions, tomato sauce and tuna. Sprinkle with grated mozzarella, it was golden brown fried crispy.

Then I sprinkled it with red cabbage just finished germinated sprouts and radish sprouts, the pizza was again a fresh, crisp and taste reminiscent of red cabbage, radish sprouts and by came a little hot in the game. That did great for tuna, I was very excited about the combination! *-* From the ingredients for the dough to about 185-200 ml of water (depending on type of flour), an elastic yeast dough, cover and leave in a warm place for about 45 minutes until it doubles in volume.

Roll out to 4 small round pizzas. You should each about 5-8 mm thick, and the two should fit on a baking sheet. If it is not quite round, is not that bad. The margins push up easily. The Preheat oven to 230-245 degrees (depending on oven power), let it heat up to the plate, because it must be burning hot if the floors are laid out.

While eating the pizza crust smeared with tomato sauce, with onions, prove tuna, sprinkle with oregano and finally the cheese, and the two put on a rolled parchment paper. The very hot plate (carefully!) Get out of the oven, and pull back the first paper with the first two pizzas on it.

This works best in pairs. Buy it in the oven, and at the very bottom rail 10 minutes until the bottom is crispy and the cheese is melted. Repeat with the other two pizzas again. (Drain before good!) Now the pizza, sprinkle with sprouts and serve immediately.

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