Mushroom & Olives Pizza
OIL USES: Bake
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS:
- For the pizza dough:
- 2 cups flour
- 1 tablespoon yeast
- 1 cup water
- 0.25 tablespoon salt
- 1 teaspoon Goya Light Flavor Olive Oil
- Pizza toppings:
- 5 tablespoons tomato sauce
- 1 can sliced mushrooms, drained
- 2 tablespoons GOYA® Manzanilla Spanish Olives
- 0.25 cup Goya Light Flavor Olive Oil
- 1 cup grated Parmesan cheese
- 0.25 cup basil leaves
- 1 small zucchini, sliced
- 1 tablespoon capers, drained
- 3 thin slices of bacon
- 8 cherry tomatoes
PREPARATION
1
Prepare the dough. Place the sieved flour and salt in a bowl. Stir well to mix together.
2
Add the water and the teaspoon of light oil. Add it little by little to use the necessary amount to form a manageable, consistent dough which does not stick to your hands.
3
Knead, until obtained the dough. Make a hole in the center and add the yeast and dash of water, mixing together without integrating into the dough. When activated, knead the dough again, fully mixing the ingredients.
4
Place the pizza dough in a bowl, cover, and let rise for 35 minutes.
5
Shape the dough into a ball and roll out with a rolling pin. Put the pizza base on a floured oven tray and bake for a few minutes at 338F, without it turning golden.
6
In a pan, fry the onion and mushrooms on low heat until golden. Season to taste.
7
Remove the dough from the oven and cover it with tomato sauce. Sprinkle with toppings.
8
Return to the oven for a few minutes until hot, and serve decorated with basil leaves.
