Pizza "Buona Lisa"
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This vegetarian pizza will captivate you with its rich flavor, filled with roasted bell peppers, sweet cherry tomatoes, fragrant basil, garlic, and three types of cheese: mozzarella, provolone, and goat cheese. For convenience, use store-bought pizza dough; simply roll it out and top with your choice of toppings. Sprinkle the toppings with pine nuts before baking. For a deliciously crispy crust, place the pizza on a very hot pizza stone or use an upside-down baking sheet instead.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450g pizza dough, thawed if frozen
- 0.5 cups roasted red and yellow peppers, cut into thin strips
- 10 cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 3 cloves garlic; 1 crushed, 2 chopped
- 2 tbsp. l. olive oil
- Premium flour for work
- Cornmeal, for dusting
- 170 gr. mozzarella, grated (about 1.5 tbsp.)
- 90 g provolone, grated (about 3/4 cup)
- 2 tbsp toasted pine nuts
- 110 g goat cheese, crumbled
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Cooking the dish according to the recipe:
- Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 260°C.
- In a bowl, combine roasted peppers, tomatoes, basil, and minced garlic with 1 tablespoon of olive oil and season with salt and pepper to taste. In a small skillet over medium heat, cook the chopped garlic in the remaining 1 tablespoon of olive oil until golden brown, about 1 minute. Cool slightly.
- On a lightly floured surface, stretch or roll the pizza dough into a circle 12-14 inches in diameter. Generously dust a pizza peel or another upside-down baking sheet with cornmeal and place the dough on top. Drizzle with a little garlic oil and sprinkle with salt. Top with mozzarella and provolone cheese, top with the tomato-pepper mixture, then sprinkle with pine nuts and chopped garlic.
- Place the pizza on a preheated pizza stone or inverted baking sheet and bake until the crust is golden and crispy and the cheese is melted, 10-15 minutes. Sprinkle with goat cheese and slice.
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