Pizza with mushrooms and peppers. I Champignon mushrooms and the peppers are of the available ingredients all year. refreshing, pleasant, like almost all, even if this pizza is not one of the pizzas that you will find in all menus, you can always request it to the waiter when ordering.

Working with peppers and button mushrooms is easy, you can put them on your raw pizza before baking. The result is always nice to see, when you can always buy fresh peppers, colored and freshly harvested fresh mushrooms.

Pizza with mushrooms and peppers

We prepare together quickly this pizza. After carefully removing the stem of fungi which usually has still attached loam, clean them thoroughly with a cloth and cut into thin slices. Wash peppers, cut into aquifers and liberateli completely from the seeds inside, finished the cleaning phase cut into thin slices. Prepare the diced mozzarella and our ingredients for the preparation of our pizza is ready.

Pizza with mushrooms and peppers

Preparation of the dough for pizza.

I never tire of repeating that to get a good pizza that is fragrant on the outside and soft and well honeycombed inside, You must use a strong flour and leave mature in a refrigerator at a temperature of 3 degrees Celsius for a minimum of 24-48 hours.

Once the ripening phase of the dough, pull it out of the refrigerator so it starts fast leavening process. When your dough is leavened can start the drafting of dough. If you are among those who use a rolling pin to roll out the pizza, I suggest reading our previous post entirely devoted to hand-writing, can be found here.

Pizza with mushrooms and peppers

Seasoning pizza.

Spread over the pizza surface a thin layer of tomato. Add the mushrooms and peppers, Finally add the mozzarella at your leisure.

Bake in oven for pizza 300 degrees for three or four minutes, You understand when it is ready when the edge has reached a perfect golden brown.

Remove from the oven, a drizzle of extra virgin olive oil and the leaves fresh basil inevitable that, as well as giving an aesthetic touch, They give you a pleasant scent to your pizza.

Serve piping hot to your guests.

Below the video of the preparation of this fragrant pizza a unique taste

VIDEO

Concluded the recipe today, I want to remind you a few links that will help you will always find on our site:

300 Free pizza recipes

A course online professional pizza maker

The schedule of practical courses programming in our school.

Do you like our video recipes?? Follow our YouTube channel.

Article updated in September 2022

Focaccia with Dough of Chickpea flour. The chickpea flour is obtained by grinding the dried seeds of "Cicer arietinum”. Widely consumed in our peninsula in Liguria and Piedmont with a typical local specialty called "Farinata”. It is a kind of flatbread obtained by mixing salt water with a trickle of olive oil. It is prepared in almost every pizzeria or restaurant business, and baked in a wood oven.

In the kitchen is used for many recipes: We have all tasted the famous one at least once cream of chickpeas with prawns, the panizza Ligure covered with onions, or in the ethnic food Falafel, l'or humus.

Very suitable for celiacs because it contains no gluten.

Rich in vitamins and minerals is also used to produce special breads.

Focaccia dough with flour of chickpeas

Hence my idea of ​​preparing a fantastic flour with this flour cake.

The chickpea flour has a high content of protein, so you have to use it mixed with the flour usually used for pizza in quantities 80% flour 20% chickpea flour.

To get a good focaccia we have to prepare our pizza dough in advance, at least 24 hours, but I assure you 48 hours maturation in refrigerator 3 degrees makes it perfect and we will return a fragrant focaccia to its exterior and soft and well honeycombed inside.

The chickpea flour in the pizzeria

The preparation of this cake not require special knowledge, It fits all, even for those who decide to prepare this pizza at home the first time.

After preparing the dough and left to mature the right time, pull it out of the fridge and let it rise in a warm, moist environment.

When it perfectly leavened, roll it out manually, avoid the rolling pin which would make all the air bubbles escape (gluten network) that they have been formed during the leavening.

Roll out the balls to form disk of dough from 30 centimeters, seasoned as is usually done with a common focaccia, that is, with extra virgin olive oil, a pinch of salt and the inevitable rosemary.

Bake in oven for pizza 300 Celsius degrees to 3 the 4 minutes and the oven as soon as he reached the perfect golden brown.

Taste it very hot.

Focaccia dough with flour of chickpeas

Below is the video the preparation of the focaccia with a mixture of chickpea flour, prepared in our school where we carry out our professional pizza maker courses.

VIDEO

Discover all our 300 pizza recipes

Do you like our video recipes? Visit our YouTube channel

Focaccia With Onions Borettane. It's holiday time, the awaited vacation expectations twelve months. This year, along with some close friends I decided to do a drive by moving to the north Italy, to fresh research because I come from the heat became very oppressive. When it was lunch time we stopped to eat in a small town of just over five thousand inhabitants, the name was not new, but I could not remember why: Boretto. Said so maybe does not mean anything, but if I say "to the Onions Borettana" all, or nearly all, They understand what we're talking.

We have all had at least once in life to eat these delicious onions, They are smaller than classic onion, but full of taste. looking crushed, are cooked in sweet and sour and preserved in vinegar or olive oil. They have like the classic onion detoxifying and diuretic, perfect to fight influences, cough and cold.

They keep very well in the cellar, distant from fruit, just put them in a box covered by sheets of newspaper and stored copies a year.

Excellent as a side dish, tasty when combined with roasted and grilled.

On pizza, or as in our case the oven on a flat bread is absolutely delicious.

Focaccia With Onions Borettane

At the end of the holiday, return in our workshops School Pizza, We immediately packed our focaccia with onions Borettane.

Dough:

Those who follow often our "pizza blog" knows that always prepare our bodies with strong flour We always leave mature in the refrigerator for 24/48 hours minimum.

After the maturation phase we report the mixture to room temperature and let him rise to perfection.

Drawing up:

Always Roll out the dough with your hands, avoided the use of the rolling pin.

Add abundantly borettane onions evenly over the surface of the cake and topped with a drizzle of extra virgin olive oil, a pinch of salt and rosemary.

It is known that the simple things are always the most good, and this is definitely the best way to fully enjoy the Borettane onions.

Focaccia With Onions Borettane

Below is a video of Paulo in our labs school pizza during the preparation of this succulent pizza.

VIDEO

Focaccia With Onions Borettane

Do you often make pizza to your house to family or to friends?

If you want to improve yourself and be able to prepare pizzas and focaccia exactly as an expert pizza maker, Take a look at our ongoing online professional.

Did you know that on our site are available for free over 300 recipes for pizza and focaccia? Be found here.

If you wish to be guided / a step in the preparation of our pizzas, visit our YouTube channel where you will find lots of video recipes.

Focaccia with Ricotta and Tomato Pesto. This week came to visit us in our School pizzaioli il Sig. Charles to attend one of our professional courses of Pizzaiolo. Charles already holds a pizzeria in Budapest and is about to open a new one in the East, and knows very well the pizza, so during this week we had plenty of time to indulge in the preparation of different doughs, using different flours, various cereals and many other things.

We have prepared for the realization of this delicious pizza dough with flour chestnuts.

Chestnut flour has a high protein level, so we proceeded to mix it with a strong flour. The result as you can see from the video that follows below was exceptional. To highlight all the properties of chestnut flour we decided to prepare a cake with this type of dough. Exceptional, is a pity that can not be transmitted via web scents of our focaccia dough with chestnuts.

We chose the ingredients "light" by not too strong taste that would have covered the delicious aromas of our focaccia.

Focaccia with Ricotta and Tomato Pesto

The ingredients:

The ingredients for our focaccia are:

A fresh ricotta, succulent cherry tomatoes, and fresh pesto Genovese, freshly prepared.

Dough:

Those who regularly follow our "pizza blog" knows that to get a good pizza that is fragrant on the outside and soft and well honeycombed inside, the dough needs a long maturation in refrigerator 2/3 degrees for at least 24 hours, but even better if 48 hours. Always prepare your dough using strong flour suitable for long rising.

Focaccia with Ricotta and Tomato Pesto

Preparation

When the dough will be perfectly leavened, roll out your pizza and do it with your hands, not with a rolling pin. If you are not experienced, check out our previous article that explains step by step how to be done manually writing, you'll find it who.

 After the stretched dough to form discs with a diameter of 33 cm, pass the sauce.

Spread evenly over the surface of the curd, add the cherry tomatoes cut into wedges and well seasoned.

At this point we can fire it in the pizza oven 300 degrees centigrade for 3 the 4 minutes until the edge of the cake will have reached the perfect golden brown.

Remove from the oven, add the tasty pesto, two leaves of fresh basil and serve hot to your guests.

Focaccia with Ricotta and Tomato Pesto

RECIPE VIDEOS

This pizza is very easy to prepare at home and is also perfect for those who have little experience in the preparation of the pizza at home. About to make pizza at home experience, I remind you that our site offers a fantastic course of pizza ONLINE. All those who are enrolled in our online training course are able to make pizza like a pro. The course contains many videos to view and review, It contains many useful information and tips and tricks to prepare at home a perfect pizza and quality as that of the pizzeria on the corner of your home. Take a look at Our online course.

We feel it again in a few days for a new pizza recipe, but before I leave I remind you some links that will surely be useful:

The homepage of our website

300 pizza recipes

Do you like our video recipes? Visit our YouTube channel

Onion Focaccia with tuna and tomatoes. In these hot summer nights, there's nothing better than a cake. Just last night, during the individual lessons of our professional pizza maker courses at our school pizza was on duty the dear Rogerio. Rogerio is Brazilian and is about to open a local pizzeria just in Spain in Valencia with your family. As you know, Our professional pizzaiolo courses prepare you to open your own business!

Onion Focaccia with tuna and tomatoes

Our buns as you will have seen from previous recipes, They are very simple to prepare, also suitable for anyone who is not an expert in the preparation of the pizza.

They do not have the classic tomato based and mostly have no mozzarella melted over, making it suitable for these evenings since warm weather.

Onion Focaccia with tuna and tomatoes

Preparing the mix

To get a good focaccia, it is fragrant on the outside and soft and well honeycombed inside it is necessary to use a strong flour. A W300 would be recommended.

This type of flour requires a long aging in refrigerator 3 degrees centigrade for at least 24 hours, but also 48 hours are perfect.

Roll out hand the balls of dough, formed of dough disks with a diameter of 30 cm.

Once stretched, practiced pressure with the pads of your fingers along the surface of the pizza to avoid bulges while cooking.

Seasoning:

Add the cherry tomatoes evenly cut into wedges, white onion into thin slices and tuna in extra virgin olive oil.

Season with salt and rosemary and bake at 300 degrees for 4 minutes.

Remove from the oven as soon as the edge of our cake will be perfectly golden and serve while still hot.

VIDEO

https://youtu.be/NitGcF6_498

Onion Focaccia with tuna and tomatoes

Before leaving I would like to remind you some useful links:

The homepage of our website (add to your favorites)

300 pizza recipes

Our YouTube channel

Our course of pizza ONLINE

Focaccia With Mortadella Philadelphia and Ricotta Salata. We have already spoken in the past given by pairing delicious cake with cream cheese Philadelphia, or the delicious focaccia with mortadella. Today with this tasty recipe will try to combine all these delights.

Miss Lois who is attending our ongoing professional pizzaiolo at our school, It decided to prepare this delicious pizza.

The ingredients for the preparation are few and easy to find. Mortadella quality, finely sliced, the delicious cheese Philadelphia and a good grated ricotta.

L’impasto:

For good focaccia used our proven recipe for homemade pizza. I recommend, Always use a strong flour and let it mature at least 24 hours in the refrigerator.

Focaccia With Mortadella Philadelphia and Ricotta Salata

At this point there remains only prepare our tasty focaccia.

Drawing up:

Roll your ball well leavened dough, Hand writing. If you are not an expert to roll out the pizza with your hands, for sure will be useful to our previous post that explains step by step how to draw by hand the pizza in a professional manner.

Focaccia With Mortadella Philadelphia and Ricotta Salata

Here we are, preparation of classic focaccia.

After having stretched the dough add a drizzle of extra virgin olive oil, a pinch of salt and some rosemary needles. Bake at 300 degrees centigrade for 3 the 4 minutes, until the perfect browning of the edge.

Focaccia With Mortadella Philadelphia and Ricotta Salata

After baked focaccia pass to the addition of the ingredients.

Spread the cream in Philadelphia over the entire surface of the cake, add the mortadella and finally an abundant layer of ricotta grated.

Two leaves of fresh basil and serve while still hot.

Bon Appetite.

If you are not an expert in the preparation of the pizza at home, I have just one thing that can interest you: A fantastic professional course of pizza ONLINE. You can access the course by simply logging in when you have time available, It contains many helpful videos, You learn how to make pizza in a professional manner like that from a pizzeria in your home.

Do you like our video recipes? Take a look at YouTube, there are hundreds of video recipes.

Below the video of the preparation of this pizza

https://youtu.be/AZ7uIt0gdjw

Pizza with Mushrooms and Spicy Sausage. Easy to prepare and delicious to taste, this beautiful pizza is present in momti pizza restaurant menus around the world.

We know that everyone likes mushrooms, adults and children and the spicy salami whets our appetite.

This morning during our professional pizza maker who regularly carry out courses in our school of pizza, the Pizzaiola Lois that is coming from Singapore, He has prepared this tasty pizza.

Pizza with Mushrooms and Spicy Sausage

Preparation:

The preperazione of this pizza at home does not require complex steps, so it is suitable for everyone, even for those who do not have much experience.

We chose excellent Champignon mushrooms, of tasty mini spicy sausages and a few cherry tomatoes.

Pizza with Mushrooms and Spicy Sausage

Dough:

To get a fragrant pizza on the outside and soft and well leavened inside, We have prepared a paste with a medium strength flour (W270). I remind you that, strong flour requires a long aging in refrigerator 3 Celsius degrees, at least 24 hours. After the maturation phase in the refrigerator and the next rising phase at room temperature, Roll out the balls of pizza.

Roll out by hand until obtaining disk of dough from 33 cm.

Helping with a spoon, add the tomato, button mushrooms, some cherry tomatoes red tomatoes and finally the mini spicy sausage evenly over the surface of the pizza.

Bake in oven for pizza 300 degrees for 3 the 4 minutes until golden edge.

Remove from the oven, add a few leaves of fresh basil and serve while still hot to your guests.

Pizza with Mushrooms and Spicy Sausage

Below is a video of Lois during the preparation of this pizza.

VIDEO

Some links utility:

Our homepage

300 pizza recipes

Do you like our video recipes? Visit our YouTube channel

Rate and review

Focaccia With Tomato and Onion. Without any doubt is my favorite pizza. A nice piece of this cake is a perfect breakfast. It is one of the simplest pizza to prepare at home. All students who attend our professional pizzaiolo courses sooner or later prepare.

The taste of dried tomatoes from the fast cooking in the oven along with that of the still crispy onions transforms this simple focaccia in an absolute delight.

Focaccia With Tomato and Onion

If you want to prepare a good focaccia, you have to use a medium strength flour, let ripen in the refrigerator for at least 24 hours. The result will be outstanding, fragrant and soft inside.

Preparation:

Nothing could be simpler, cut into slices a white onion

Cut into four cherry tomatoes, deponeteli in a container and toss well with extra virgin olive oil, salt and oregano.

Focaccia With Tomato and Onion

Preparation:

Compilation of pizza, you know hang out the handmade pizza? If you can be of assistance, who There is a post entirely devoted to the drafting of the manual pizza.

We practice of the holes on the surface of the disk of dough to prevent swelling during cooking in the oven. Add the cherry tomatoes and onion previously prepared, a drizzle of extra virgin olive oil and the inevitable needles of fresh rosemary.

Ready to bake in the oven for pizza 300 degrees Celsius for a few minutes, until the edge of the cake is golden at the right point.

Remove from the oven, add two leaves of fresh basil and serve while still hot to your guests.

Focaccia With Tomato and Onion

Have you ever considered going to one of our professional pizzaiolo courses in the laboratories of our school? Here you will find all the necessary information.

This is the video of Paulo during the preparation of our focaccia.

VIDEO

Do you like our videos? Then visit our YouTube channel

I know this was a lot to take in so if you have any questions just leave them in the comments below…

I cherry tomatoes his wikipedia

Una Pizza Napoletana Really Special. We are in full season regarding "Capers"And the" fruits of the caper ". My house is located in the heart of an old castle is literally overrun with caper plants that grow wild on the old retaining wall surrounding the village.

Capers at will and in all ways.

We all know the capers, the buds are not yet open, but only few know about the fruit of the caper. If you do not collect the bud, the flower will turn into fruit, or the "Cucuncio" as it is called by my Sicilian colleagues and Pantelleria, Italian production of large area.

Flowers and fruits are traditionally preserved in salt. The preparation of the capers must be carried out by collecting the buds, They are left to dry in the sun for a few days then put in jars in salt. The fruits of the caper are processed exactly the same way.

When ready are stored in an acetic solution (water and vinegar 50%).

Una Pizza Napoletana Really Special

Today, along with Jerome who came to visit us from Portugal to attend one of our professional courses of pizza at our school, we have prepared a Neapolitan pizza with tomato, mozzarella, anchovies and we have seen fit to replace the classic capers with the delicious fruits of the caper.

The result has been outstanding, a very appropriate pizza to be served in slices as an aperitif, or in the traditional way, that is served fresh from the oven in place of meal.

The cucunci the south and the north capperonzoli

Una Pizza Napoletana Really Special

We proceed with the preparation of this pizza.

Dough with strong flour (W300), let ripen in the refrigerator at 3 degrees centigrade for 24/48 hours.

When the dough will be perfectly leavened dough roll it out into discs with a diameter of 33 cm.

Una Pizza Napoletana Really Special

The ingredients:

Add the tomatoes with the aid of a spoon, anchovy fillets, the fruits of the caper and finally add a generous layer of mozzarella.

Bake in oven for pizza at a temperature of 300 degrees, employ about 4 minutes to be golden to perfection and ready to be baked and served.

Una Pizza Napoletana Really Special

Below is a video of Jerome during the preparation of this pizza.

VIDEO

Here are some links that might be useful

Our course of pizza online

Subscribe to one of our professional courses at our school.

The homepage of our website

300 pizza recipes

Visit our Youtube channel