Margherita Pizza

Name: Margherita Pizza - Luciana E.
Ingredients: Dough 400 g flour 1 cube of Dr.Oetker yeast salt; 10 g pepper; 10 g sugar; 10 g warm water 2; 3 tablespoons oil Filling homemade sausage from Sergiana rustic salami Sergiana Delaco cheese 2 eggs olives; 10 pcs 2 tomatoes ketchup Univer

Pasta/Pizza - Margherita Pizza by Luciana E. - Recipia

Pizza Margherita When I ask the guys what they want for dinner, the answer usually comes quickly: pizza. I prepared it on the large baking tray of the stove, with a risen dough, filled with sausage and salami, and on top, I made some little flower shapes out of salami, cheese, and slices of tomato. Hence the name Pizza Margherita. It’s a hearty homemade pizza with simple ingredients and a dough that requires a bit of patience to rise. Quick Info Total time: about 2 hours and 10 minutes, including rising and baking Preparation time: about 40 minutes, excluding the rising period Rising time: 10 minutes for the initial starter and about 1 hour for the dough Baking time: about 30 minutes Servings: approximately 4-6 servings, depending on how large the pieces are Difficulty: easy to medium Recipe type: homemade pizza with salami, sausage, cheese, and tomatoes Ingredients For the dough 400 g flour 1 cube of Dr. Oetker yeast 10 g salt 10 g pepper 10 g sugar Warm water, as needed for the dough 2-3 tablespoons oil For the filling Homemade sausage from Sergiana Country salami from Sergiana Delaco cheese 2 eggs 10 olives 2 tomatoes Univer ketchup In the original recipe, there are no exact quantities specified for the sausage, salami, and cheese. Use enough to cover the dough and allow for the decoration on top. Water is added gradually until the dough becomes non-sticky. Preparation Method 1. Preparing the dough Place the flour in a large bowl and make a well in the center. Crumble the yeast into this well, then add the salt, pepper, and sugar. Pour a little warm water over the yeast and mix it with some of the flour. Let the mixture sit for about 10 minutes to allow the yeast to activate. The water should be warm, not hot. Add it gradually, as the flour can absorb different amounts of water, and the recipe does not specify an exact quantity. 2. Kneading After 10 minutes, start kneading the dough. Continue to add warm water, little by little, until you obtain a cohesive and non-sticky dough. When the dough begins to form, add the oil and continue kneading for about 20 minutes. In the end, the dough should be elastic enough to be rolled out on the tray without sticking excessively to your hands. 3. Rising the dough Cover the bowl and let the dough rise in a warm place for about 1 hour. The time may vary slightly depending on the temperature in the kitchen, but the dough should be left until it has doubled in volume. 4. Preparing the filling Cut the sausage and salami into smaller pieces and place them in a bowl. Add the two eggs and a bit of ketchup, then mix until the ingredients are evenly distributed. Separately, cut the cheese into thin strips. Cut some of the salami into strips as well, keeping a few thin slices for decoration. Slice the tomatoes into rounds, and set the olives aside for the assembly stage. 5. Assembling the pizza Prepare the baking tray and line it with parchment paper. Place the risen dough in the tray and spread it out as evenly as possible. Spread the filling of sausage, salami, eggs, and ketchup over the dough. Spread it out so that it covers the surface as much as possible. For decoration, form little flowers from the strips of salami, cheese, and tomato rounds. You can arrange the ingredients in small clusters so that the flower shape is visible after baking. Also, add the 10 olives here and there. 6. Baking Preheat the oven beforehand. Place the tray in the oven and bake the pizza for about 30 minutes. The time indicated is as per the original recipe. Since every oven bakes slightly differently, it’s useful to keep an eye on the crust and the surface of the pizza towards the end of the baking. The pizza is ready when the crust is baked, and the cheese and toppings are browned. 7. Serving Let the pizza cool for a few minutes after taking it out of the oven, then cut it into pieces. It is served warm while the crust is soft, and the filling remains well bound by the eggs and ketchup. Why I make this recipe often This pizza is practical when I need to prepare a whole tray for several people. The dough is made from basic ingredients, and the filling is hearty and filling. Additionally, the decoration with salami, cheese, and tomatoes changes the appearance of a regular pizza without complicating the assembly too much. I also like that the filling is prepared separately by mixing the ingredients in one bowl. After the dough has risen, the remaining steps go quite quickly. Tips and Variations Tips Add water gradually to the dough. It’s easier to add a little more water than to correct a dough that’s too soft with a lot of flour. Respect the kneading time of about 20 minutes. This helps achieve a well-bound dough that’s easy to roll out. Leave the dough in a warm place during rising. If it’s too cold, the process may take longer than the time mentioned in the recipe. Cut the strips of cheese and salami thin enough to form the little flowers. Thick slices are harder to arrange and may cover the shape of the decoration. Don’t add too much ketchup to the filling. The recipe uses only a little, just enough to bind and flavor the mixture along with the eggs. Substitutions The mentioned ingredients can also be purchased from other brands, as long as you keep the same types of products: sausage, salami, cheese, olives, tomatoes, eggs, and ketchup. If you don’t have exactly country salami, you can use a salami with a similar texture. Similarly, Delaco cheese can be replaced with another cheese that melts well. These changes do not alter the steps of the recipe. Variations You can change how you arrange the little flowers on the surface of the pizza, using more or fewer clusters of salami, cheese, and tomatoes. The important thing is that the ingredients are cut into shapes that can be easily arranged. If you don’t want an elaborate decoration, you can spread the ingredients on top in a simple layer. The recipe remains the same; only the final appearance changes. You can cut the pizza into smaller pieces for a meal with multiple people or into larger pieces if served as a main course. Serving Ideas The pizza is served warm, cut directly from the tray. It’s suitable for lunch, dinner, or a family meal when you want to prepare a single tray for several people. If serving it later, let it cool a bit before cutting. This way, the filling won’t detach as easily from the crust. Frequently Asked Questions How much water should be added to the dough? The recipe does not specify an exact quantity. Water is added gradually until a non-sticky dough forms. The amount may vary depending on the flour. How long should the dough be kneaded? After gradually incorporating the water, add the oil and knead the dough for about 20 minutes. It should become cohesive and elastic enough to be rolled out on the tray. Can I skip the 10 minutes of rest after adding the yeast? In the original recipe, the mixture with yeast is left for 10 minutes before kneading. It’s best to keep this step, as then the dough is kneaded and left to rise again for about 1 hour. What quantity of sausage, salami, and cheese is used? The source of the recipe does not mention exact quantities for these ingredients. Use enough to cover the dough and form the decoration on top. The amount can be adjusted based on the size of the tray and how loaded you want the pizza. How are the little flowers formed? Cut the cheese and some of the salami into thin strips, keep a few slices of salami, and slice the tomatoes into rounds. Arrange these ingredients in small clusters so they resemble flowers. The olives are placed among them, here and there. Nutritional Values The values are estimated, as the recipe does not specify the quantities of sausage, salami, and cheese. For a serving, if the pizza is divided into about 4-6 pieces, the estimate may be: Calories: approximately 550-750 kcal Protein: approximately 22-32 g Carbohydrates: approximately 65-80 g Fats: approximately 20-35 g The values can vary quite a bit depending on the proportion of meat and cheese used, the type of sausage and salami, and the serving size. The crust mainly contributes carbohydrates, while the eggs, meat, and cheese increase the intake of protein and fats. Storage and Reheating Leftover pizza should be allowed to cool, then stored in the refrigerator in a covered container. It is best consumed within the next 1-2 days. For reheating, portions can be placed back in the oven until warm. Avoid overheating them, as the crust may dry out, and the cheese becomes tougher. It’s best to reheat only the amount that will be consumed.

Margherita Pizza

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