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With the game comes a small ready to hand recipie book which contains the lists of ingredients and sums of each for every type of pizza. Not merely is it of import to acquire the right sums, but the overall signifier of the pizza ( the manner the pizza looks visually ) is of import. Try to set up your ingredients with symmetricalness and in nice forms.

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& # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8212 ; & # 8211 ;

PIZZA NAPOLETANA

420 g ripe tomatoes

50 g cloves of Allium sativum

32 g marjoram

160 g Parmesan cheese

Cut the tomatoes and skin the Allium sativum. Exceed the dough with tomatoes. Spread crushed Allium sativum over tomatoes. Sprinkle marjoram and a small olive oil. Bake at 250 for aprox. 20 proceedingss.

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PIZZA MARGHERITA

300 g tomatoes

35 g olives

140 g Mozzarella cheese

55 g Parmesan chesse

22 g marjoram

Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with marjoram and olives, so with grated Parmesan chsse. Bake in preheated oven at 250 for approximately 20 proceedingss.

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PIZZA QUATTRO STAGIONI ( FOUR SEASONS )

90 g tomatoes

80 g zucchinis

30 g onions

72 g salami

60 g shrimps

220 g anchovies

120 g mussels

185 g Mozzarella cheese

12 g Petroselinum crispum

12 g marjoram

Spread chopped tomatoes, zucchinis, salami and anchovies on one one-fourth of the pizza base each. Following scattering the shredded marjoram onto the tomato and the salami. Spread the shrimps and mussels on top of the anchovies, so put the Petroselinum crispum on the zucchinis and the onion rings on the salami. Now top the whole pizza with the chopped and grated Mozzarella. Bake in preheated oven at 180 for 15-20 proceedingss.

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PIZZA ANDREA DORIA

260 g tomatoes

50 g olives

60 g onions

40 g garlic

420 g anchovies

45 g Mozzarella cheese

16 g sage

Cover the dough with tomatoes, so spread the whole and shredded anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and scattering with Mozzarella. Bake in preheated oven at 220 for 20-25 proceedingss.

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PIZZA SALAMI

140 g tomatoes

20 g olives

40 g mushrooms

220 g salami

160 g anchovies

140 g hard-bitten eggs

190 g Mozzarella cheese

Spread salami, sliced tomatoes, eggs, anchovy filets, olives and mushrooms equally over the dough. Cover with Mozzarella and bake in preheated oven at 180 fo 15-20 proceedingss.

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HAM PIZZA

260 g tomatoes

35 g olives

30 g onions

60 g chantarelles

15 g bacon

250 g jambon

55 g Mozzarella cheese

16 g lemon balm

Cover the pizza base with tomatoes. Not add the cut bacon and jambon. Spread with diced onions, chantarelles and olives equally over the pizza. Decorate with the lemon balm foliages and top with Mozzarella. Bake in preheated oven at 180 for 15-20 proceedingss.

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MINCED MEAT PIZZA

120 g tomatoes

100 g red or green Piper nigrums

120 g onions

30 g garlic

50 g mushrooms

30 g bacon

420 g minced meat

145 g Provolo

ne cheese

Spread the tomatoes and the minced meat over the pizza, so top with onion rings, chopped bacon and garlic cloves. Decorate pizza with the Piper nigrums, mushrooms and pieces of Provolone cheese. Bake in preheated oven at 180 for 15-20 proceedingss.

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CHICKEN PIZZA

20 g olives

30 g garlic

80 g mushrooms

100 g poulet

320 g Ananas comosus

55 g Parmesan cheese

8 g marjoram

Spread the poulet pieces, crushed Allium sativum and olives over the pizza base, followed by the Ananas comosus. Decorate with marjoram. Top with mushrooms and scattering with Parmesan cheese. Bake in preheated oven at 180 for 15-20 proceedingss.

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PRAWN PIZZA

80 g scampi

240 g runts

175 g Gorgonzola cheese

8 g Petroselinum crispum

12 g marjoram

Spread the scampi and runts equally over the pizza base. Sprinkle with herbs and Gorgonzola cheese. Bake in preheated oven at 180 for 15-20 proceedingss.

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FISH PIZZA

160 g tomatoes

80 g zucchinis

160 g runts

40 g calamari

160 g anchovies

10 g salmon

140 g hard-bitten eggs

340 g Mozzarella cheese

16 g marjoram

Lay the tomatoes and zucchinis on the dough. Arrange the seafood and the egg decoratively on top, so sprinkle with marjoram and cheese and bake in a preheated oven at 180 for 15-20 proceedingss.

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MUSSEL PIZZA

140 g tomatoes

25 g olives

220 g carrots

80 g scallion

80 g onions

160 g cockles

80 g mussels

320 g Mozzarella cheese

16 g marjoram

Cover the base with tomatoes, so spread the mussels, cockles and olives on top. Add the veggies and so scatter with marjoram and top with Mozzarella. Bake in preheated oven at 180 for 15-20 proceedingss.

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SALMON PIZZA

140 g tomatoes

20 g olives

220 g scallion

40 g mushrooms

120 g salmon

40 g Bel Paese cheese

8 g marjoram

First cover the base with tomatoes and mushrooms, followed by salmon & # 8211 ; the chief topping & # 8211 ; and the veggies. Then sprinkle with Bel Paese cheese and marjoram. Bake in preheated oven at 180 for 15-20 proceedingss.

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PIZZA EXOTICA

160 g apples

40 g Citrus reticulata oranges

80 g cherries

200 g Ananas comosus

240 g Chinese gooseberry fruit

40 g strawberries

16 g lemon balm

Spread the tasty Chinese gooseberry ( haha ) fruit-heads and Ananas comosus over the pizza base, followed by Citrus reticulata oranges, strawberries and cherries. Finally decorate with pieces of apple and lemon balm foliages. Bake in preheated oven at 180 for 15-20 proceedingss.

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VEGETABLE PIZZA

40 g tomatoes

100 g zucchinis

40 g chilies

80 g sweet maize

40 g mushrooms

32 g chantarelles

30 g wild mushrooms

480 g Mozzarella cheese

Mushrooms, zucchinis and Mozzarella organize the first bed of the pizza. Following top with chilies and the chopped tomatoes. Finally add the chantarelles, wild mushrooms, sweet maize and chopped zucchinis. Bake in preheated oven at 180 for 15-20 proceedingss.

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