UNSERE BIO-TEIGE
REZEPTE
Nudel-/Lasagneteig
Pizza Bruschetta
Ingredients:
Pizza dough
3 beef tomatoes
1 green pepper
1 onion
Mozzarella
Basil, parsley
Salt pepper
olive oil
Balsamic
Preparation:
Roll out the dough on a baking sheet, prick several times with a fork and bake according to the package instructions.
Wash and core the tomatoes and peppers and cut them into cubes. Peel the onion, dice finely. Wash and chop the basil and parsley. Cut the mozzarella into small pieces and marinate in a bowl with a little balsamic vinegar. Then stir in all the other ingredients and add salt, pepper and olive oil.
Spread everything on the slightly cooled pizza dough and enjoy lukewarm.
Pizza Napoletana
Ingredients:
Pizza dough
1 can of tomatoes
500 g buffalo mozzarella
60 g hard cheese
possibly garlic
Olive oil, basil
Preparation:
Roll out the pizza dough and spread thinly with tomato sauce. Add garlic chopped as desired. Sprinkle mozzarella and some hard cheese over it. Finally, pour good olive oil over it in a thin thread.
Bake the pizza in a preheated oven at 180 ° C according to the instructions. Decorate with fresh basil leaves.
Pizza Gorgonzola fig
Ingredients:
Pizza dough
100 g crème fraîche
150 g gorgonzola
2 tbsp milk (possibly)
Salt pepper
2 sprigs of rosemary
4 figs
Preparation:
Mix the crème fraîche with half of the gorgonzola until smooth. If the cream is too firm, add a little milk, then salt and pepper.
Wash and dry the rosemary, pluck the needles from the stems and cut them into small pieces. Wash the figs and dry them carefully, cut them into thin slices.
Preheat the oven and baking sheet to 250 °. Top the pizza dough with the gorgonzola cream, rosemary and figs and sprinkle with the rest of the gorgonzola. Bake the pizza for about 12 minutes.
