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Recipe of Pizza Margarita a la Mexicana
Recipe

Pizza Margarita a la Mexicana

30 mins
Half
4
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A delicious traditional Italian pizza with a national touch, to suck your fingers !!
Learn more about Nadia Ramos Zamora

Ingredients

8 portions
  • 1 cup Water
  • 1 1/2 cups flour
  • 1 on yeast
  • 3 tablespoons olive oil
  • salt, and pepper
  • 1 teaspoon oregano
  • 2 cups mozzarella cheese, grated
  • 2 beefsteak tomatoes, big and fresh
  • 1 bunch basil, cool
  • 5 tomatoes
  • peppermint, dry
  • 1 onion, median
  • 1 serrano pepper
  • 2 cloves garlic, big

Preparation

In a tray place the flour as a mount, include a little salt and the yeast, little by little throw in the water and go kneading, when it is already even, put the oil and knead 2 minutes.
Leave the dough in a large container and cover it with a large napkin, cloth or paper, let stand 2 to 3 hours or until it doubles its volume.
Cut the onion and garlic into pieces. Devein the serrano pepper and remove the skin leaving it to fire a few seconds on each side, cut it into pieces.
In a satin put a little oil, let fry a little onion, garlic, then chili.
Boil the 5 traditional tomatoes and when they are splitting in the water, remove from heat and liquefy.
Include this sauce in the mixture of onion, garlic and chili. Beat a few minutes, then include, salt, pepper and sprinkle the mint.
When the dough is ready, and putting some flour in the hands, stretch the table on a baking sheet, for this, the oven should be preheated to 200 ° C, 10 minutes before.
Put tomato sauce in the dough already on the tray, include the cheese, slices of tomato ball, basil leaves.
Before putting in the oven sprinkle the oregano.
Bake 30 to 40 minutes.

PRESENTATION

When the pizza is ready, cut it into pieces and eat it warm.

TIPS

You can put several types of cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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