1/2 teaspoons dry yeast, granulated, for the dough
1/8 teaspoons sugar , for the dough
1/3 cups water, warm, for the dough
1 tablespoon olive oil , for the dough
1 jar Bogador® jackknife clam
1 jar Bogador® mussels
1 jar Navajas Bogador®
1/4 onions, finely chopped
5 tomatoes, peeled and chopped
125 grams Mozzarella cheese, sliced
125 grams button mushrooms, sliced
1/4 cups black olives, sliced
1 clove garlic, chopped
1 1/2 tablespoons parsley , chopped
1 1/2 tablespoons olive oil
1/2 cups Parmesan cheese, grated
oregano
salt , and pepper to taste
Preparation
30 mins
0 mins
Low
For the dough: Sift the flour with the salt in a bowl. Incorporate the yeast that has been dissolved in a little warm water with the sugar and allowed to rest for 15 minutes using a wooden spoon. Add to the flour with the yeast, one tablespoon of olive oil, and gradually the water.
Knead for 10 minutes until elastic. Place in a bowl and cover with plastic wrap. Let it rest for 1 hour in a warm place to double in size.
Knead with floured hands for 3 minutes and spread in a floured mold. Bake for 10 minutes without browning the dough.
For the sauce: Fry garlic and onion in olive oil. Then add the tomato and sugar. Cook for 20 minutes over low heat. Stir to prevent sticking.
Assembly: Spread the prepared tomato sauce over the dough and top with mozzarella cheese, mushrooms, parsley, mussels, clams, and razor clams, olives, pepper, and parmesan cheese. Bake for another 10 minutes. Remove from the oven and sprinkle with fresh oregano.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?