Recipe of the peasant pizza | Cooking in the Neapolitan style

Recipe of peasant pizza

The recipe for country pizza, soft inside and crunchy outside, suitable for all outings!

Soft and tasty, suitable for delicious breaks with friends and relatives: how to resist peasant pizza? With our appointment in the column we offer you the prescription.

One of the most appreciated pizzas by lovers of trips outside the It is precisely the peasant pizza, consumed especially in the hinterland of Campania and is one of the most preparations rich in vegetables e exceptional tastes. It arises from the will of the farmers to turn the vegetable garden into a dish to be enjoyed anywhere.

Crispy outside and soft inside, the filling hides a special rich filling prepared with melancane and peppers sautéed, smoky smoked scamorza cheese and good cooked ham scented with the inevitable aromatic herbs, such as basil and oregano that have a unique scent and taste.

Here are all the steps of the recipe.

Ingredients

  • 400 gr pizza dough
  • Eggplant 2
  • 1 red pepper
  • 1 yellow pepper
  • 100 g cooked ham
  • a few leaves of fresh basil
  • a few leaves of fresh oregano
  • 2 tablespoons tomato paste
  • 100 gr smoked provola
  • 1 clove of garlic
  • salt, olive oil and pepper Qqb.
  • a little flour to roll out the dough

Prepare the vegetables

First of all we prepare the fantastic condiment that will fill our pizza by proceeding with the reduction to small and thin slices the eggplant, after washing it well and cored. Dip the slices obtained in a pan with a little oil and half a clove of garlic and leave them cook over low heat until browned, then about 2 minutes.

In another pan, also cook the peppers reduced to strips in a drizzle of oil and the other half a clove of garlic. Salt them immediately to evaporate the excess water and cover with a lid that will speed up cooking. We remove the garlic from the pans, finish by adding salt, pepper and let it cool.

The tasty stuffing

After having it grown at room temperature, we spread half of the pizza dough on a pastry board with the help of a dusting of flour. So, put it in a pan greased with oil. Stratify on the pasta the coated tomato concentrate, ham, smoked provola and le vegetables just pretanged. Finally, you can not miss a few leaves of aromatic herbs such as oregano and fresh basil.

bake

We also spread the second half of the pasta, first on the pastry board and then on the previous preparation. We mix the cover paste before baking the peasant pizza a 180 ° for at least 30 minutes. It will be cooked as soon as the whole surface of the dough is golden.

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Written by Fabiana Bianchi
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