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170
Pizzavariaties
Totale bereidingstijd: 70–100 minuten
voor 1 plaat (90 cm toestel: voor 1 plaat)
Ingrediënten basisrecept gistdeeg
30 (60) g gist
170–180 (340–360) ml water, lauw
320 (640) g bloem
1 (2) theelepel(s) zout
30 (60) g olie
Ingrediënten basisrecept kwark-olie‐
deeg
180 (240) g kwark
60 (80) ml melk
60 (80) g olie
1 (2) theelepel(s) zout
3 (4) eidooiers
375 (500) g bloem
3 (5) theelepels bakpoeder
Ingrediënten basisrecept beleg
300 (500) g gepureerde tomaten per
pizza
Ingrediënten beleg pizza Margherita
600 (1000) g tomaten, in schijfjes
300 (500) g mozzarella, in plakjes
olijfolie
oregano
Ingrediënten "Apulische pizza"
650 (1000) g uien, in dunne schijfjes
zout
rozemarijn
4 (6) eetlepels olijfolie
Ingrediënten beleg pizza Vegetaria
300 (500) g voorgekookte broccoliroos‐
jes
300 (500) g champignonschijfjes
120 (200) g preiringen, voorgekookt
300 (500) g mozzarella, in kleine stukjes
Ingrediënten beleg pizza prei-gor‐
gonzola
800 (1300) g preiringen, fruiten in
2 (3) eetlepels walnootolie
zout
peper
200 (300) ml witte wijn toevoegen
300 (500) g mozzarella, in kleine stukjes
Ingrediënten beleg pizza ricotta-basi‐
licum
60 (100) g ricotta of kwark met
100 (160) ml room mengen
4 (6) eieren
2 (3) eetlepels walnootolie
zout
peper
2 (3) eetlepels basilicum toevoegen en
op het deeg strijken
4 (6) tomaten, in blokjes
200 (300) g gorgonzola, blokjes
Accessoires
bakplaat
Bereiding
Bereiding gistdeeg: Los de gist al roe‐
rend in lauw water op. Voeg de bloem,
het zout en de olie toe en kneed het ge‐
heel totdat er een gladde massa ont‐
staat. Laat het deeg ca. 20 minuten bij
kamertemperatuur rijzen.
Bereiding kwark-oliedeeg: Meng de
kwark met de melk, de olie, het zout en
de eidooier. Roer de helft van de met
bakpoeder gemengde bloem erdoor‐
heen. Voeg de rest van de bloem kne‐
dend toe.
170


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