Thin crust pizza without yeast "Caprese"
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 37 G., saturated fats G., proteins 23 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 630, total fat 37 G., saturated fats G., proteins 23 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
Thin crust pizza without yeast "Caprese" - a detailed recipe.
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:
- 1 cup wheat flour, plus more for rolling out the dough
- 1/4 tsp baking powder
- 5 tbsp olive oil, plus more for greasing
- 1 can white beans, drained and rinsed
- 2/3 cup jardiniers (Italian pickled vegetables), chopped, plus 2 tablespoons brine
- 1/2 cup fresh basil, torn, plus small leaves for garnish
- 2 tablespoons chopped parsley
- 3 medium tomatoes (about 600 g)
- 1 small clove of garlic, grated
- 1/4 tbsp. grated parmesan cheese
- 270 g mozzarella cheese, thinly sliced
We recommend
Recipes with similar ingredients: unleavened dough, jardiniere, white beans, tomatoes, Parmesan cheese, mozzarella cheese, basil
Cooking the dish according to the recipe:
- Place a pizza stone or upside-down baking sheet in the lower third of the oven and preheat to 450°F (230°C). In a medium bowl, combine the flour, baking powder, and 1/2 teaspoon salt. Add 1/3 cup water and 2 tablespoons olive oil and mix until a thick dough forms. Place on a lightly floured surface and roll into a smooth ball. Knead for 1 to 2 minutes. Wrap in plastic wrap and let sit at room temperature for 15 minutes.
- Meanwhile, in a large bowl, combine the beans, pickled vegetables and brine, basil, parsley, and 1 tablespoon of olive oil. Season with salt and pepper. Slice the tomatoes, place them on paper towels, and sprinkle lightly with salt to release their juices.
- On a lightly greased piece of parchment paper, roll out the dough into a 12-inch circle. Place the parchment and dough on a baking sheet. Rub 1 tablespoon of olive oil and garlic over the dough. Sprinkle with Parmesan cheese. Place the pizza on the hot stone and bake until golden brown and crispy, about 8 minutes.
- Remove the pizza from the oven and top with mozzarella, tomatoes, and basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Serve with a bean salad.
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