Portions / number of persons: 4-6 people
Preparation time: 5 minutes
Cooking time: 20 minutes
Category: Breads and buns
-100 Gr. MAHOU beer cold.
-30 Gr. of oil olive.
-20 Gr. of yeast.
-250 Gr. of flour strength.
-10 Gr. salt.
-100 Gr. of tomato puree (natural or canned).
-1 TSP oregano (thyme or Provencal herbs and pepper)
-100 Gr. mozzarella into chunks or grate it.
-50 GR of Parmesan cheese (grated).
-100 Gr. Iberian ham.
-1 handful of rocket.
-20 Gr. of olive oil.
Put all the ingredients in the jar 1 minute, closed vessel vel pin
Let stand until it doubled the volume by 20 30 min. (I always hot beer and oil 1 min temp 37 ° and vel. 2)
I then add the yeast and mix a few seconds in speed. 4.
Flour and salt (a pinch), and mezco to 6 and amaso 1 min. (on stem). Put the oven to 250 °.
With oiled hands, remove the mass of the beaker, extend it and cover it with the oregano, tomato and cheese (to my I like to put in a crushed tomato jar half glass, a good stream of olive oil, a pinch of salt, a few herbs to taste oregano, thyme, Provencal… and pepper.) Mix well with fork and extend this mixture on the dough over cheese and baked).
Lower the temperature to 220 ° (in the oven) and bake the pizza for 20 min.
Note: sometimes I take a bag of varied grated cheese and put it on the tomato, it is very comfortable.
To remove the pizza, divide the ham and rocket on the surface and sprinkle with a little olive oil.