The Atanomy Of Essay, Research Paper
With the game comes a little handy recipie book which contains the lists of ingredients and amounts of each for every type of pizza. Not only is it important to get the right amounts, but the overall form of the pizza (the way the pizza looks visually) is important. Try to arrange your ingredients with symmetry and in nice patterns.
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PIZZA NAPOLETANA
420 g ripe tomatoes
50 g cloves of garlic
32 g oregano
160 g Parmesan cheese
Cut the tomatoes and peel the garlic. Top the dough with tomatoes. Spread crushed garlic over tomatoes. Sprinkle oregano and a little olive oil. Bake at 250 for aprox. 20 minutes.
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PIZZA MARGHERITA
300 g tomatoes
35 g olives
140 g Mozzarella cheese
55 g Parmesan chesse
22 g oregano
Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.
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PIZZA QUATTRO STAGIONI (FOUR SEASONS)
90 g tomatoes
80 g courgettes
30 g onions
72 g salami
60 g prawns
220 g anchovies
120 g mussels
185 g Mozzarella cheese
12 g parsley
12 g oregano
Spread chopped tomatoes, courgettes, salami and anchovies on one quarter of the pizza base each. Next sprinkle the chopped oregano onto the tomato and the salami. Spread the prawns and mussels on top of the anchovies, then put the parsley on the courgettes and the onion rings on the salami. Now top the whole pizza with the sliced and grated Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.
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PIZZA ANDREA DORIA
260 g tomatoes
50 g olives
60 g onions
40 g garlic
420 g anchovies
45 g Mozzarella cheese
16 g sage
Cover the dough with tomatoes, then spread the whole and chopped anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Bake in preheated oven at 220 for 20-25 minutes.
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PIZZA SALAMI
140 g tomatoes
20 g olives
40 g mushrooms
220 g salami
160 g anchovies
140 g hard-boiled eggs
190 g Mozzarella cheese
Spread salami, sliced tomatoes, eggs, anchovy fillets, olives and mushrooms evenly over the dough. Cover with Mozzarella and bake in preheated oven at 180 fo 15-20 minutes.
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HAM PIZZA
260 g tomatoes
35 g olives
30 g onions
60 g chanterelles
15 g bacon
250 g ham
55 g Mozzarella cheese
16 g lemon balm
Cover the pizza base with tomatoes. Not add the cut bacon and ham. Spread with diced onions, chanterelles and olives evenly over the pizza. Decorate with the lemon balm leaves and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.
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MINCED MEAT PIZZA
120 g tomatoes
100 g red or green peppers
120 g onions
30 g garlic
50 g mushrooms
30 g bacon
420 g minced meat
145 g Provolo
Spread the tomatoes and the minced meat over the pizza, then top with onion rings, chopped bacon and garlic cloves. Decorate pizza with the peppers, mushrooms and pieces of Provolone cheese. Bake in preheated oven at 180 for 15-20 minutes.
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CHICKEN PIZZA
20 g olives
30 g garlic
80 g mushrooms
100 g chicken
320 g pineapple
55 g Parmesan cheese
8 g oregano
Spread the chicken pieces, crushed garlic and olives over the pizza base, followed by the pineapple. Decorate with oregano. Top with mushrooms and sprinkle with Parmesan cheese. Bake in preheated oven at 180 for 15-20 minutes.
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PRAWN PIZZA
80 g scampi
240 g shrimps
175 g Gorgonzola cheese
8 g parsley
12 g oregano
Spread the scampi and shrimps evenly over the pizza base. Sprinkle with herbs and Gorgonzola cheese. Bake in preheated oven at 180 for 15-20 minutes.
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FISH PIZZA
160 g tomatoes
80 g courgettes
160 g shrimps
40 g squid
160 g anchovies
10 g salmon
140 g hard-boiled eggs
340 g Mozzarella cheese
16 g oregano
Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes.
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MUSSEL PIZZA
140 g tomatoes
25 g olives
220 g carrots
80 g leeks
80 g onions
160 g cockles
80 g mussels
320 g Mozzarella cheese
16 g oregano
Cover the base with tomatoes, then spread the mussels, cockles and olives on top. Add the vegetables and then sprinkle with oregano and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.
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SALMON PIZZA
140 g tomatoes
20 g olives
220 g leeks
40 g mushrooms
120 g salmon
40 g Bel Paese cheese
8 g oregano
First cover the base with tomatoes and mushrooms, followed by salmon – the main topping – and the vegetables. Then sprinkle with Bel Paese cheese and oregano. Bake in preheated oven at 180 for 15-20 minutes.
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PIZZA EXOTICA
160 g apples
40 g mandarin oranges
80 g cherries
200 g pineapple
240 g kiwi fruit
40 g strawberries
16 g lemon balm
Spread the tasty kiwi (haha) fruit-heads and pineapple over the pizza base, followed by mandarin oranges, strawberries and cherries. Finally decorate with slices of apple and lemon balm leaves. Bake in preheated oven at 180 for 15-20 minutes.
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VEGETABLE PIZZA
40 g tomatoes
100 g courgettes
40 g chilies
80 g sweet corn
40 g mushrooms
32 g chanterelles
30 g wild mushrooms
480 g Mozzarella cheese
Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes. Bake in preheated oven at 180 for 15-20 minutes.
Bibliography
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