Recipe Pizza Mare e Monti. This tasty recipe that you can find in almost all menus of pizzerias in Italy, It represents the perfect union between the traditional cuisine mountain, and marine.

E’ surely be appreciated by all gourmets.

For the preparation of a good pizza sea and mountains, They must follow a few simple recommendations: Always use fresh ingredients.

Recipe Pizza Mare e Monti

We start preparing the dough for pizza, for those who have little experience, we suggest you follow the recipe of the dough clearly described and illustrated step by step in our previous post you will find by clicking here.

After the mixing phase, We prepare the balls for the pizzas, adagiamole in a container with a lid and let rest a few hours for rising. If you are interested in learning more about leavening phase, It might be useful reading our illustrated article which explains very well the rising.

Recipe Pizza Mare e Monti

Preparation of the ingredients.

After carefully cleaning the shellfish, Put in a pan a little oil extra virgin olive oil, two cloves of finely chopped garlic and add the seafood. Cook for about 5 minutes until the mussels and clams have opened completely. shell them, remembering to leave some in their shells, They will need to be added over the pizza to get a presentation of spectacular beauty.

The same operation is performed for the preparation of ceps, extra virgin olive oil, a clove of finely chopped garlic and add the mushrooms sliced, let cook in the pan for a few minutes.

Compilation of pizza:

The drafting of the pizza balls is a very simple operation, if you want to refresh your memory, you can help by visiting our article dedicated to drafting balls of pizza which also it contains some good videos to follow closely. For those who have no familiarity with the manual drafting, that remains is to use the old but still valid method of “rolling pin”

Prepare pizza:

After having laid the foundations of the pizza, add the tomato, a generous layer of mozzarella (personally I prefer it without mozzarella), you have evenly the fruits of the sea and the mushrooms previously.

Bake in your oven at a temperature of 300 degrees for a few minutes, until the edge will be perfectly golden.

Remove from the oven, add an extra virgin olive oil, a few leaves of fresh basil and serve while still hot to your lucky guests.

Pair it with a good wine, white or even red if you prefer is fine, but please no beer.

There seems to accomplish a difficult pizza? To all of our readers who have little experience with the pizza and would improve, remember that we have prepared for them a great Of course Pizzaiolo ONLINE to make pizza at home as a professional pizza chef. Our course includes lessons with lots of videos to watch on and, a tutor at your disposal to answer all your doubts and questions. The course will explain step by step what to use flour to get a good pizza, how to get a perfect mix, tricks and secrets for leavening and finally how to properly cook the pizza. To know more, CLICK HERE.

Pizza Rossini A Symphony Of Flavours. All those who have visited Pesaro and stopped for dinner at any pizzeria, or only for a short stop for a snack at any bar, They will could not help but notice a very characteristic local specialties: Rossini's Pizza.

In Pesaro e..non only, Rossini pizza is very popular, it can be found in all of the pizza menu and it is also possible to consume as “street food” Grabbing a takeaway piece, to be consumed along the way without interrupting the walk. As it happens in Genoa focaccia Genovese, Also here the Rossini pizza is sometimes consumed at breakfast in the morning with young people who come from a long night at the disco or simply by those who prefer the savory breakfast in the classic cappuccino and cornetto.

Pizza Rossini A Symphony Of Flavours

Why pizza Rossini? Gioacchino Rossini (link) Italian composer 1792/1868 Born in Pesaro, He is known for being one of the greatest opera composers of music history (The Barber of Seville, The Italian Girl in Algiers, The Thieving Magpie, Cinderella, Guglielmo Tell) He was crazy about hard-boiled eggs and mayonnaise.

The characteristic of Rossini's Pizza provides for the preparation of a simple pizza margherita with the addition of boiled eggs into thin slices and mayonnaise as topping.

Like other pizzas they have eggs among its ingredients, see the pizza “Pizza Bismark” or our “Pizza Carbonara“, Pizza “Rossini” is high-calorie.

You may interest you, here is a table of calories contained:

Ingred: Calories x 100g - Quantity (in gr) - Total calories
Pasta 290 180 522
Tomato 18                          200                        36
Mozzarella 250 100 250,9
Egg 156                           50                        78
Mayonnaise 688 45 309,6

Total 1200 kcal

Until a few years ago I thought it was possible to eat only in Pesaro, but I'm really surprised, When, on my last trip to Brazil, in a remote location in the northeast near the Amazon forest in a local pizzeria Brazilian, It was regularly served to some customers, daisy with sliced ​​hard-boiled egg and mayonnaise, indeed there is a light version where you use cheese “catupiry” in place of mayonnaise.

Pizza Rossini A Symphony Of Flavours

Preparation of Rossini's Pizza

Prepare the pizza dough following the advice of our recipe you will find by clicking here.

Let rise the mixture for the required time.

Roll out the balls of dough to form discs with a diameter of 30 centimeters, add the tomato, mozzarella cheese and bake in the oven at 300 degrees for a few minutes, until the edge is golden at the right point.

Remove from the oven, add a few leaves of fresh basil, a boiled egg cut into thin slices and mayonnaise.

I managed to whet your appetite?

I hope so, but be aware that there's more. From the marriage of Rossini pizza with sausage, It is born “reddish”, but that's another story and we'll talk later, perhaps with the next recipe.

A special greeting goes to all Pesaresi following day my recipes of pizza.

PS: Surely there will be some face disgusted by pairing pizza and mayonnaise, but I recommend to everyone absolutely to taste it. Mayonnaise combined with a pizza with vegetables, or to a pizza with ham is a sheer delight.

The Pizza Sausage and Friarielli is one of the classic dishes of the Neapolitan cuisine.

The broccoli are very similar to turnip greens, green leafy vegetables that grow on the slopes of Vesuvio. Always paired with sausage, whether it is cooked on the grill that crumbled and cooked in a pan, It is one of the must-try dishes when you visit the city of Naples. Like all other good things of this geographic area, quickly it ended up being adopted by all the pizza as an exquisite and original condiment to add as a topping on pizza.

Today, with the global market you can find almost friarelli worldwide, gia pronti, packaged in glass jars distributed by major manufacturers.

Of course you prepare this pizza with fresh friarelli redone in a pan with the sausage crumbled good is another matter.

Today we will see together how to prepare this simple recipe without making mistakes.

Pizza Sausage and Friarielli

Prepare the dough for the pizza following the instructions detailed in our previous post: Pizza dough

After completing the mixing phase, formed into balls weighing about 250/270 grams. Place them in a container with a lid and let stand in a warm place in your home. The leavening will take about a couple of hours, It will depend greatly on the temperature of the room where leavening takes place. If you wish to learn more about the leavening, I suggest you read This Post dedicated to it.

Meanwhile we expect, We prepare the sauce.

After blanched for 10 minutes the friarielli, in a large pot, pour a little olive oil extra virgin olive oil and a clove of garlic. Pour the friarelli and saute slowly. Halfway through cooking, add the crumbled sausage and crushed red pepper and finish cooking.

Pizza Sausage and Friarielli

The classic recipe of the sausage and broccoli pizza does not use tomato.

After the dough has come to fruition, roll out the pizzas, add a generous layer of mozzarella and top with the mozzarella delicious broccoli with previously remade sausage in skillet, Finally add the diced provolone.

Bake in your oven at 300 degrees pizzas that with a few minutes of cooking should be ready. The cooking time can vary from oven to oven, sfornatele only when the edge of your pizza will be perfectly golden.

Wait a few minutes before cutting your pizza and serve accompanied by a good red wine. Why not beer? Those who follow my posts already know the answer: The wine has the same pH of our stomach, then digestion will be faster, the beer has a different PH in addition to being cold, then we will have the drawback of a difficult and longer digestion.

You are a pizza lover and would like to achieve better results when preparing your house? The solution exists: Subscribe to our ongoing online professional, following our video specially prepared, in no time you will become an expert pizza maker.

Pizza Amatriciana The Original Recipe. If you love the bucatini Amatriciana, I recommend you prepare and enjoy the recipe for our pizza all'Amatriciana or if you prefer you can just call Matriciana.

amateur, city ​​from which this delicious recipe is fortunately a few tens of kilometers from the place where I live and is often the destination of my culinary pilgrimages.

We want to mention the bitter diatribes you feel constantly on TV and read on the internet about the original recipe? It would be appropriate to first clarify once and for all if there is the onion or not!!

Pizza Amatriciana The Original Recipe

Dear friends and readers, hear Aunt Lina resident in Amatrice for generations Amatriciana was invented by the old shepherds and in other times, where he did not have everything, but only a few ingredients and then the only thing certain about this ancient recipe: THE PILLOW, TOMATO and PECORINO of Amatrice. The Amatriciana is a popular dish, It belongs to the people, no books and not the chefs to television broadcasts. To confirm everything there is the fact that if you ask 100 People of amateur as is made to the original recipe, each of them will answer with a different recipe. Wisely Aunt Lina adds: Silvio Caro, with this crisis, we can not afford to lose any customers, you want it with the onion? I'll make with the onion, the want without? I'll make no. You never heard wiser words of these, I saw the lean times like these restaurateurs.

Personally I prefer it without onion, but strictly with the pillow, not to be confused with the bacon into cubes that you find in supermarkets.

Pizza Amatriciana The Original Recipe

Clarified once and for all this doubt, we continue with our recipe for pizza all'Amatriciana.

We prepare the pizza dough following the instructions of the dough for pizza.

When you finish kneading, cut the dough into balls 230/250 grams. This phase is called Staglio.

We put the balls in a container with a lid and leave to rest for leavening.

After the rising phase, stendiamo the mixture to form our discs of dough to prepare the pizzas.

Pizza Amatriciana The Original Recipe

Seasoning:

Add the tomato, the bacon into slices and bake until the board will prove to be golden at the right point. I do not want to add the cooking time because it would be different for each type of oven used for cooking.

just ready, sforniamo our pizzas and add a generous layer of grated pecorino.

The Amatriciana pizza is ready and so tasty!!!

As you can see I did not use mozzarella and I did not use onion, but remember that the pizza is your, you'll have to eat you so roll those who want to add mozzarella, onion or any other ingredient.

If you do not know Amatrice, I advise you to go there as soon as possible to enjoy the originals “bucatini Amatriciana”. Click here to learn about Amatrice.

The Recipe Of Pizza Sarda is depending on the original traditions Sarde a pizza thinner gauged with some of the ingredients of relief that are part of this land, Pecorino Sardo and sausage Sarda.

The pizza Sarda very similar to the esplanade times as thick, gossamer, which highlights the flavors of pecorino combined with Sardinian sausage, This type of sausage is similar to pepperoni that we usually use for pizza.

Recipe Of Pizza Sarda

For dough fast and perfect use our recipe for pizza by clicking here

For ingredients:

tomato

mozzarella

pecorino

Sardinian sausage or pepperoni

oregano and fresh basil

Pizza preparation Sardinian:

After making the dough rise for a few hours, roll out the balls.

Recipe Of Pizza Sarda

After having spread the balls of dough, season with the tomato sauce with a spoon.

Add a generous layer of mozzarella cheese for pizza.

Pecorino cheese, then add the slices of spicy sausage and green and black olives.

Bake in oven 300 degrees for a few minutes until the edge proves to be perfectly golden.

Remove from the oven and add a few leaves of fresh basil before serving to your guests.

For the holiday season, "Treat A Course" Treat yourself to our ongoing professional pizza maker ONLINE. Costa bit, 26 euro as a good book, but, It is much more useful than a book… to know more click here.