Favorite Pizza Celentano

Do you know what Adriano's favorite pizza is???

Pizza is perhaps one of the most popular and famous foods in the world.

dishes. Easy to prepare and delicious on the plate, this dish has become an integral part of the diet of millions of people.

We invite you to surprise your family and friends with original pizza recipes from the chefs of the capital's restaurants.

Ppizza with beetroot batva and brie cheese

Ingredients:

• Pizza dough - 130 g
• Signature tomato sauce - 50 g
• Mozzarella for pizza - 80 g
• Beetroot leaves or Swiss chard - 20 g
• Walnut - 15 g
• Powdered sugar - 3 g
• Brie cheese - 20 g
• Cream cheese - 30 g
• Beetroot - 120 g
• Garlic - 1 clove
• Lemon juice - 1 g
• Mayonnaise - 30 g
• Olive oil - 30 g
• Oregano - 0.5 g

Method of preparation:

1. First, let's bake the beetroot. To do this, pour olive oil over the clean tuber, add salt and pepper, then wrap it in foil and bake it in the oven for 1 hour at 180 degrees. Now you can cool the beetroot and peel it.
2. To get rid of the sharp, nutmeg-bitter taste of walnuts, sprinkle them with powdered sugar and bake in the oven, still warm after the beets, for 5 minutes at the same 180 degrees.
3. Divide the cooled beets into 3 parts:
4. From the first part we will prepare the pizza filling. To do this, we will grate it on a fine grater and mix it with mayonnaise and half a clove of garlic. Salt and pepper to taste.
5. From the second part we will make a sauce, in which we will then dip the crispy crusts of our pizza. Mix the beets with cream cheese, olive oil, lemon juice and garlic and turn it all into a puree using a blender.
6. The remaining third will be cut into thin slices. We will decorate the finished pizza with these “petals”.
7. Now let's get to making the pizza. To do this, roll out the dough, spread it with tomato sauce, leaving small "bumps" around the edges, and sprinkle with grated mozzarella. Then put the beetroot stuffing with mayonnaise on the pizza and bake the pizza until a crispy, golden crust appears for 10-15 minutes at 220 degrees.
8. All that's left to do is to top the pizza with the remaining toppings, so we sprinkle it with juicy Swiss chard leaves, thin slices of brie, walnuts and roasted beetroot petals. Sprinkle the finished pizza with oregano and serve with beetroot cream.

Pizza Tacchino

Ingredients:

• Pizza dough 160 g
• Tomato base - 65 g
• Mozzarella cheese for pizza - 90 g
• Turkey - 60 g
• Broccoli - 30 g
• Scamorzio cheese – 25 g

Preparation:

1. Roll out the dough, spread with tomato base, add Mozzarella cheese for pizza. Then put pieces of turkey, broccoli, and Scamorcio cheese on the pizza.
2. Bake in the oven for 10-15 minutes at 220 degrees until golden brown.
3. Pizza Tacchino can be prepared using either classic or rye dough.

Pizza Primavera on rye dough

Ingredients:

• Pizza dough - 160 g
• Mozzarella for pizza - 90 g
• Cream of 4 cheeses with black truffles - 60 g
• Fried chicken fillet - 50 g
• Bell pepper - 25 g
• Spinach - 50 g
• Gorgonzola cheese - 20 g
• Sun-dried tomatoes - 25 g

Preparation:

1. Roll out the rye dough, spread the cream of 4 cheeses with black truffles, add Mozzarella cheese, pre-fried chicken fillet, bell pepper, spinach, Gorgonzola cheese.
2. Bake in the oven for 10-15 minutes at 220 degrees.
3. Add sun-dried tomatoes before serving.
4. We also recommend seasoning your pizza with truffle oil.

Pizza with pear and gorgonzola

Ingredients for the dough:

• Flour - 500 g
• Water - 1 l
• Live yeast - 1 g
• Olive oil - 20 g
• Salt - 20 g

Mix all ingredients until smooth and leave the dough at room temperature for 3 hours, then form 150 g balls of dough - one such ball is needed to prepare one pizza

Ingredients for pizza:

• Dough - 150 g
• Conference pear - 80 g
• Moscarpone – 20 g
• Honey - 20 g
• Gorgonzola - 40 g

Cooking technology:

Roll out the dough, spread with mascarpone and honey. Top with sliced pear and gorgonzola cheese. Bake for 10 minutes at 220 degrees.

Black pizza with seafood

Dough:

• Semolina flour - 80 g
• Ice - 30 g
• Water - 30 ml
• Olive oil EV - 5 ml
• Sugar - 3 g
• Salt - 4 g
• Semolina - 30 g
• Cuttlefish ink - 4 ml
• Yeast - 2.5 g

Load the dough mixer with ice, pour in cold water, add butter, salt, and sugar. Turn on the dough mixer. After the ice has melted, add flour, semolina, yeast, and ink. Knead until elastic for about 15 minutes. The finished dough should rest under a film at room temperature for 45 minutes.

Pizza:

• Dough - 180 g
• Tomato sauce - 100 ml
• Cream - 50 ml
• Mozzarella for pizza - 50 g
• Red onion - 30 g
• Baked paprika - 40 g

Seafood set (can be changed): Mussels 30 g, Shrimp 30 g, Squid 30 g, Sea bass fillet 30 g

After baking in the oven, add:

• Arugula - 2 g
• Olive oil - 5 ml

Tomato sauce:

• Garlic
• Olive oil
• Basil
• Tomatoes in their own juice
• Salt
• Pepper
• Sugar
• Oregano

All to taste. Boil and strain.

Source: http://menu.ru/mobile/posts/show/id/913403