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Pizzavariaties
Totale bereidingstijd: 70–80 minuten
voor 1 ronde pizza 30 cm
Ingrediënten deeg
125 g meel
10 g gist
¹/₄ theelepel zout
1 eetlepel olie
70–80 ml water, lauw
Ingrediënten "Margherita"
250 g tomaten in schijfjes
150 g mozzarella in plakjes
Olijfolie
Oregano
Ingrediënten "Apulische pizza"
300 g uien, in dunne schijfjes
Zout
Rozemarijn
4 eetlepels olijfolie
Ingrediënten "Vegetaria"
150 g broccoliroosjes, voorgekookt
150 g champignons, in schijfjes
50 g preiringen, voorgekookt
150 g mozzarella, in kleine stukjes
Ingrediënten "Paprika"
Een halve rode, gele en groene paprika,
in r
eepjes
2 tomaten, in schijfjes
100 g Emmentaler-kaas, grof geraspt
Ingrediënten "Zalm"
200 g zalmfilet, in stukken
2–3 plakken gerookte zalm, in reepjes
3 eieren, hardgekookt, in vier stukken
¹/₂ theelepel oregano
100 g Goudse kaas, geraspt
Ingrediënten "Prei-gorgonzola"
400 g preiringen in 2 eetlepels walnoot‐
oli
e stoven
Zout
Peper
100 ml witte wijn toevoegen
150 g gorgonzola, in kleine stukjes
Ingrediënten "Ricotta-basilicum"
30 g ricotta of kwark met
50 ml room mengen
2 eieren
1 eetlepel walnootolie
Zout
Peper
1 eetlepel basilicum toevoegen en op
het deeg strijk
en
2 tomaten verdelen, in blokjes
100 g gorgonzola verdelen, in blokjes
Accessoires
Glazen schaal
Als alternatief: ronde bakvorm 27 cm
Bereiding
Kneed het meel, de gist, het zout, de
oli
e en het water totdat het deeg glad
is. Laat het deeg bij kamertemperatuur
ca. 20 minuten rijzen.
Kneed het deeg nog eens kort. Rol het
ver
volgens uit op een met meel be‐
strooide ondergrond. Vorm een ronde
bodem ( 27 – 30 cm) en leg deze op
de ingevette glazen schaal of de ronde
bakvorm.
169


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