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Country-style pizza

di Academia Barilla

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Country-style pizza
1 hours


Bread, focaccia and pizza

Ingredients for 4 people

4 cups Italian type 00 flour
2 medium potatoes
½ of one (¼ ounce) package dry yeast
1 pinch sugar
½ tablespoon salt
1 ¼ cup warm water
30 black olives (pitted)
1 tablespoon capers
4 ripe plum tomatoes
6 2/3 tablespoons extra virgin olive oil
4 medium onions sliced thin

Preparation 30 minutes preparation + 40 minutes cooking
1. Boil potatoes in salted water

2. Peel while still hot and mash in a bowl with a potato masher

3. Dissolve the yeast in some warm water and stir into the flour

4. Add potatoes and knead until the dough is firm

5. Season with salt, a pinch of sugar and one tablespoon of oil

6. Cover with a towel and let it rest for at least a couple of hours in a warm room

7. Meanwhile, peel the onions and boil in a small amount of water for about 10 minutes

8. Drain well

9. In a pan over low heat, sauté onions in 2 tablespoons of oil until translucent

10. Add capers and chopped tomatoes and cook for 10-15 minutes, stirring often

11. Season with salt to taste

12. Remove from the heat

13. Slice olives in rounds and add to the sauce

14. Divide the dough in half and roll it out into two rounds

15. Press one into an oiled 12-inch baking dish

16. Pour the filling into this shell and cover with the second round of dough

17. Crimp along the top edge and prick with a fork

18. Brush the surface with some oil

19. Cook in a preheated 425°F oven for about 20 minutes