100 grams deli ham, optional, cut into squares or triangles
80 grams canned pineapple, optional, cut into pieces
50 grams white mushroom, clean and sliced
Preparation
20 mins
Low
For the preferment: in a medium bowl, put 3 tablespoons of milk, one tablespoon of wheat flour, and one packet of dry yeast. Mix very well with a fork or whisk, cover with plastic wrap, and let it ferment.
In a large bowl, put all the wheat flour, whole milk, salt, and sugar. Mix all the ingredients until a dough forms.
Incorporate the preferment into the dough and continue kneading. When the dough stops sticking to the bowl, add the oil and continue kneading until the dough looks smooth, elastic, and does not stick to the bowl or your hands.
In another bowl, spread a little oil, make a ball with the dough, and place it inside the bowl. Cover with plastic wrap or a damp cloth. Let the dough ferment for 2 hours or until it has doubled in size.
Place some flour on the work surface. Put the dough on the table and knead it for a few minutes.
Portion the dough according to the size you want for the pizza and roll it out with a rolling pin. Make sure to turn the dough so it forms a circle.
In a preheated skillet, add a little oil and place the dough on it. Cook the dough for a few minutes and flip it over.
Spread the tomato puree over the entire surface of the dough, add mozzarella cheese, ham, mushrooms, and pineapple.
Remove the pizza from the skillet once you see that the edges are detached and the cheese has melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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