For your next pizza night at home (ricotta, basil and mozarella cheese)


3 cups all purpose flour
1 teaspoon fine sea salt
1 envelope active dry yeast
3 tablespoon olive oil
lukewarm water
pinch of sugar
tomato sauce (recipe below)
chopped fresh tomatos (2)
ricotta drops
mozarella cheese grated
basil chopped

Tomate sauce:

In a pot cook two or three ripe tomatoes with a little water.
Stir all the time.

When are ready grind in a blender or procesor.
In a skillet put 1 teaspoon of oil and add the puree tomatos, add salt and pepper, pinch of sugar and a bay leaf.

Stir all the time until is thciken. Set aside.
Use in the pizza, the remaining you can save in fridge about three days.

In one cup of lukewarm water put a pinch of sugar and active dry yeast, set aside by a while.
In a bowl mix all purpose flour and add the mix of water and yeast. Mix well and add the olive oil and salt.

Make a soft ball.
Brush inside of large bowl with oil. Add dough turn to coat with oil.Cover with a damp towell and let dough rise about 1 hour.

Using a roll pin flatten disc into a circle.
Transfer the pizza to a tray oven sprinkled with cornmeal.
Top dough with a layer of tomato sauce.

Sprinkle oregano.
Add chopped tomato and basil.

Finally add grated mozarella cheese and drops of ricotta.
Bake until golden about 15 to 18 minutes.

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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