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Home Recipes Pizza Picto chevron Back

Pizza

Ingredients

- 500 g flour
- salt
- 30 g yeast
- 1 teaspoon sugar
- 5 dessert spoons olive oil
- 3 medium onions
- 3 cloves garlic
- 1 bunch parsley
- 250 g tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground mild paprika
- Freshly-ground pepper


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Method
Put the flour and 1 teaspoon of salt into a bowl.
Make a hollow, place the yeast and sugar in it and add 10 cl of water and a little flour.
Cover and leave to rest for 10 minutes.
Add 2 dessert spoons of oil and knead in the Robot-Coupe cutter bowl.
Gradually add 20 cl of warm water.
Knead the dough with your hands until it is supple.
Form a ball, cover and set aside for an hour (it should double in volume).
Peel the onions and chop finely in the Robot-Coupe cutter bowl.
Peel and chop the garlic. Wash and finely chop the parsley.
Brown the meat, onions and garlic in the olive oil for 5 minutes.
Add the tomato pulp and the spices. Add 15 cl of water and stir well. Season.
Roll out the pizza dough.
Place the tomatoes and minced meat on top. Cook at 240°C for 8 to 10 minutes.


To garnish: black olives

Produced with

Covers icon 1-50 Immersion Blenders Mini MP 160 V.V. Covers icon 1-50 Immersion Blenders Mini MP 190 V.V. Covers icon 1-100 Immersion Blenders Mini MP 240 V.V.

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