Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 8 ounces fior di latte mozzarella cheese, sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Pizza cutter
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C).
2. Roll out the pizza dough on a floured surface to desired thickness.
3. Transfer the dough to a pizza stone or baking sheet.
4. Spread tomato sauce evenly over the dough, leaving a small border around the edges.
5. Arrange sliced fior di latte mozzarella cheese on top of the sauce.
6. Sprinkle grated Parmesan cheese, minced garlic, and fresh basil leaves over the cheese.
7. Season with salt and pepper to taste.
8. Drizzle olive oil over the pizza.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 450°F (230°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 780mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 3g
Protein: 19g
Substitutions for ingredients:
- Pizza dough: You can use store-bought or homemade pizza dough.
- Tomato sauce: You can use marinara sauce or any other pizza sauce.
- Fior di latte mozzarella cheese: You can use regular mozzarella cheese or any other cheese of your choice.
- Parmesan cheese: You can use Pecorino Romano cheese or any other hard cheese.
- Fresh basil leaves: You can use dried basil or any other fresh herbs.
Variations:
- Margherita pizza: Omit the Parmesan cheese and garlic, and add sliced fresh tomatoes on top of the cheese.
- Prosciutto and arugula pizza: Top the pizza with sliced prosciutto and arugula after baking.
- Mushroom and onion pizza: Saute sliced mushrooms and onions in olive oil until tender, and use them as toppings.
Tips and tricks:
- Preheat the pizza stone or baking sheet in the oven for 10-15 minutes before baking the pizza.
- Use a pizza peel or the back of a baking sheet to transfer the pizza to the oven.
- Brush the edges of the crust with olive oil for a crispy and golden brown crust.
- Let the pizza cool for a few minutes before slicing to prevent the cheese from sliding off.
Storage instructions:
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pizza in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden board or pizza stone for a rustic look.
Garnishes:
Garnish the pizza with fresh basil leaves or red pepper flakes for added flavor and color.
Pairings:
Pair the pizza with a crisp green salad or a glass of red wine.
Suggested side dishes:
Serve the pizza with garlic bread or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the crust is too thick, roll it out thinner next time.
- If the cheese is not melted enough, bake the pizza for a few more minutes.
- If the crust is too crispy or burnt, reduce the baking time or lower the oven temperature.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Use a food thermometer to ensure that the pizza is cooked to a safe temperature of 165°F (74°C).
- Store leftover pizza in the refrigerator within 2 hours of cooking.
Food history:
Fior di latte pizza is a classic Neapolitan pizza that originated in Naples, Italy. It is made with fresh mozzarella cheese, tomato sauce, and basil, and is known for its simple yet delicious flavors.
Flavor profiles:
Fior di latte pizza has a savory and slightly tangy flavor from the tomato sauce, a creamy and milky flavor from the fresh mozzarella cheese, and a fresh and herbaceous flavor from the basil.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
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Region: Italian