With The Game Comes A Little Handy Recipie Book Which Contains The Lis

With the game comes somewhat convenient recipie book which contains the arrangements of fixings and measures of each for each kind of pizza. In addition to the fact that it is imperative to get the perfect sums, yet the general type of the pizza (the manner in which the pizza looks outwardly) is significant. Attempt to orchestrate your fixings with balance and in decent examples. Back to top - - - - - PIZZA NAPOLETANA 420 g ready tomatoes 50 g cloves of garlic 32 g oregano 160 g Parmesan cheddar Cut the tomatoes and strip the garlic. Top the batter with tomatoes. Spread squashed garlic over tomatoes. Sprinkle oregano and a little olive oil. Heat at 250 for aprox. 20 minutes. Back to top - - - - - PIZZA MARGHERITA 300 g tomatoes 35 g olives 140 g Mozzarella cheddar 55 g Parmesan chesse 22 g oregano Cut tomatoes. Top batter with tomatoes and spread cut Mozarella on top. Sprinkle with oregano and olives, at that point with ground Parmesan chsse. Heat in preheated stove at 250 for around 20 minutes. Back to top - - - - - PIZZA QUATTRO STAGIONI (FOUR SEASONS) 90 g tomatoes 80 g courgettes 30 g onions 72 g salami 60 g prawns 220 g anchovies 120 g mussels 185 g Mozzarella cheddar 12 g parsley 12 g oregano Spread cleaved tomatoes, courgettes, salami and anchovies on one fourth of the pizza base each. Next sprinkle the cleaved oregano onto the tomato and the salami. Spread the prawns and mussels on the anchovies, at that point put the parsley on the courgettes and the onion rings on the salami. Presently top the entire pizza with the cut and ground Mozzarella. Prepare in preheated stove at 180 for 15-20 minutes. Back to top - - - - - PIZZA ANDREA DORIA 260 g tomatoes 50 g olives 60 g onions 40 g garlic 420 g anchovies 45 g Mozzarella cheddar 16 g sage Spread the batter with tomatoes, at that point spread the entire and cleaved anchovies over the tomatoes. Top with spare leave and olives. Presently put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Prepare in preheated stove at 220 for 20-25 minutes. Back to top - - - - - PIZZA SALAMI 140 g tomatoes 20 g olives 40 g mushrooms 220 g salami 160 g anchovies 140 g hard-bubbled eggs 190 g Mozzarella cheddar Spread salami, cut tomatoes, eggs, anchovy filets, olives and mushrooms equitably over the batter. Spread with Mozzarella and heat in preheated stove at 180 fo 15-20 minutes. Back to top - - - - - HAM PIZZA 260 g tomatoes 35 g olives 30 g onions 60 g chanterelles 15 g bacon 250 g ham 55 g Mozzarella cheddar 16 g lemon analgesic Spread the pizza base with tomatoes. Not include the cut bacon and ham. Spread with diced onions, chanterelles and olives uniformly over the pizza. Enrich with the lemon ointment leaves and top with Mozzarella. Heat in preheated stove at 180 for 15-20 minutes. Back to top - - - - - MINCED MEAT PIZZA 120 g tomatoes 100 g red or green peppers 120 g onions 30 g garlic 50 g mushrooms 30 g bacon 420 g minced meat 145 g Provolone cheddar Spread the tomatoes and the minced meat over the pizza, at that point top with onion rings, cleaved bacon and garlic cloves. Enrich pizza with the peppers, mushrooms and bits of Provolone cheddar. Heat in preheated broiler at 180 for 15-20 minutes. Back to top - - - - - CHICKEN PIZZA 20 g olives 30 g garlic 80 g mushrooms 100 g chicken 320 g pineapple 55 g Parmesan cheddar 8 g oregano Spread the chicken pieces, squashed garlic and olives over the pizza base, trailed by the pineapple. Embellish with oregano. Top with mushrooms and sprinkle with Parmesan cheddar. Prepare in preheated stove at 180 for 15-20 minutes. Back to top - - - - - PRAWN PIZZA 80 g scampi 240 g shrimps 175 g Gorgonzola cheddar 8 g parsley 12 g oregano Spread the scampi and shrimps equally over the pizza base. Sprinkle with herbs and Gorgonzola cheddar. Prepare in preheated stove at 180 for 15-20 minutes. Back to top - - - - - FISH PIZZA 160 g tomatoes 80 g courgettes 160 g shrimps 40 g squid 160 g anchovies 10 g salmon 140 g hard-bubbled eggs 340 g Mozzarella cheddar 16 g oregano Lay the tomatoes and courgettes on the batter. Orchestrate the fish and the egg beautifully on top, at that point sprinkle with oregano and cheddar and heat in a preheated broiler at 180 for 15-20 minutes. Back to top - - - - - MUSSEL PIZZA 140 g tomatoes 25 g olives 220 g carrots 80 g leeks 80 g onions 160 g cockles 80 g mussels 320 g Mozzarella cheddar 16 g oregano Spread the base with tomatoes, at that point spread the mussels, cockles and olives on top. Include the vegetables and afterward sprinkle with oregano and top with Mozzarella. Heat in preheated broiler at 180 for 15-20 minutes. Back to top - - - - - SALMON PIZZA 140 g tomatoes 20 g olives 220 g leeks 40 g mushrooms 120 g salmon 40 g Bel