Pizza with cured salami, mushrooms, and sheep cheese

Name: Pizza with cured salami, mushrooms, and sheep cheese - Natalia A.
Ingredients: INGREDIENTS FOR THE DOUGH flour 500 g. salt 1 teaspoon sugar 3 teaspoons dry yeast 2 teaspoons water 300 ml olive oil 4 tablespoons INGREDIENTS FOR THE FILLING s

Pasta/Pizza - Pizza with cured salami, mushrooms, and sheep cheese by Natalia A. - Recipia

Pizza with Dry-Cured Salami, Mushrooms, and Sheep Cheese Who doesn't love a portion of aromatic, steaming pizza loaded with savory ingredients? This recipe for pizza with dry-cured salami, mushrooms, and sheep cheese is not just a simple dish, but a culinary experience that will transport you to a world of delicious flavors. I will show you how to prepare this wonderful pizza step by step, ensuring you achieve a perfect result every time. Additionally, I will include useful tips, variations, nutritional information, and of course, a sprinkle of history about pizza. Preparation Time: 15 minutes Baking Time: 20 minutes Total Time: 1 hour and 30 minutes Number of Servings: 4 Ingredients For the Dough: - 500 g flour - 1 teaspoon salt - 3 teaspoons sugar - 2 teaspoons dry yeast - 300 ml water - 4 tablespoons olive oil For the Filling: - 100 g dry-cured salami - 100 g cheese - 200 g canned mushrooms (or fresh, if you prefer) - 100 g sheep cheese - Tomato sauce (amount to taste, approximately 200 g) - Oregano (to taste) Preparation Steps 1. Preparing the Dough We start with the dough, which is the base of any delicious pizza. In the bread machine (or in a large bowl if you don't have a machine), add the following ingredients in the specified order: water, sifted flour, salt, sugar, oil, and dry yeast. Important: Following this order is essential to obtain a fluffy and well-risen dough. Set the bread machine to the kneading and rising program, which takes about 90 minutes. If using a bowl, mix the ingredients with a wooden spoon, then knead by hand for 10 minutes until you achieve an elastic dough. Cover it with a clean towel and let it rise in a warm place. 2. Preparing the Ingredients While the dough is rising, prepare the filling. Cut the dry-cured salami into thin strips, and slice the cheese and mushrooms. If you choose fresh mushrooms, make sure to clean them well and cook them a little before adding them to the pizza to eliminate excess moisture. Mix the tomato sauce with oregano to give it a special flavor. You can also add a little olive oil or crushed garlic for an even more intense taste. 3. Shaping the Pizza Once the dough has risen, sprinkle flour on the work surface and place the dough. Roll it out with a rolling pin or your hands, giving it a round shape. Transfer it to the prepared trays lined with parchment paper. 4. Assembling the Pizza Now comes the fun part! Start by spreading a generous layer of tomato sauce on the dough. Add a layer of cheese, and then repeat the process: another layer of sauce, strips of salami, mushrooms, and finally, the crumbled sheep cheese. Don't forget to sprinkle oregano on top to enhance the aroma! 5. Baking Preheat the oven to 220°C. Place the pizzas in the heated oven and let them bake for about 20 minutes, or until the crust is golden and crispy, and the cheese melts and bubbles. Practical Tips - Dough Secrets: Make sure the water used is warm, not hot, to activate the yeast. If it's too hot, the yeast will be killed. - For a Perfect Crust: If you desire an even crispier crust, you can pre-bake the dough for 5-7 minutes before adding the filling. - Variations: You can replace the salami with other preferred cold cuts, such as prosciutto or chorizo, and the mushrooms can be swapped for peppers or olives for a different taste. - Serving: Serve the pizza hot, alongside a crunchy green salad and a glass of red wine or a cold beer for a perfect meal. Nutritional Information A serving of pizza with dry-cured salami, mushrooms, and sheep cheese contains approximately: - Calories: 450 kcal - Protein: 18 g - Fat: 20 g - Carbohydrates: 55 g - Fiber: 2 g Frequently Asked Questions 1. Can I use fresh yeast? Yes, you can replace dry yeast with fresh yeast. Use about 20 g of fresh yeast, dissolved in warm water. 2. How can I store leftover pizza? Pizza can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat it in the oven to regain its crispy texture. 3. Can I make the dough in advance? Absolutely! You can prepare the dough a day ahead, letting it rise and then keeping it in the refrigerator. When you're ready to cook, take it out and let it reach room temperature before using it. 4. What drinks pair well with this pizza? Pizza with dry-cured salami and mushrooms pairs perfectly with a dry red wine or a craft beer. If you prefer something non-alcoholic, freshly made lemonade will be an excellent choice. A Personal Note This pizza recipe is one I discovered in childhood when my mom would make pizza for my birthdays. I have adapted it over the years, adding sheep cheese that gives it a special touch. I encourage you to personalize your pizza as you like, perhaps adding some peppers or olives, to make it truly unique. Try this recipe for pizza with dry-cured salami, mushrooms, and sheep cheese today and let yourself be carried away by its savory flavors! Enjoy!

Pizza with cured salami, mushrooms, and sheep cheese

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