Italian > Neapolitan Pizza

Nevegal Pizza Recipe

Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/4 cup sliced green bell peppers
- 1/4 cup sliced red onions
- 1/4 cup sliced mushrooms
- 1/4 cup chopped fresh basil
- Salt and pepper to taste

Special equipment needed:
- Pizza stone or baking sheet
- Pizza peel or spatula
- Rolling pin

Step-by-step instructions:
1. Preheat the oven to 450°F.
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 the tomato sauce evenly over the dough, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese over the sauce.
6. Add the pepperoni, black olives, green bell peppers, red onions, and mushrooms on top of the cheese.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with fresh basil.
10. Slice and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 450°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 840mg
Total carbohydrates: 38g
Dietary fiber: 3g
Sugar: 5g
Protein: 16g

Substitutions for ingredients:
- Pizza dough: You can use store-bought or homemade pizza dough. You can also use whole wheat or gluten-free pizza dough.
- Tomato sauce: You can use marinara sauce or pizza sauce instead of tomato sauce.
- Cheese: You can use any type of cheese you like, such as cheddar, provolone, or feta.
- Toppings: You can use any toppings you like, such as sausage, bacon, ham, pineapple, or jalapenos.

Variations:
- BBQ Chicken Pizza: Use BBQ sauce instead of tomato sauce and top with cooked chicken, red onions, and cilantro.
- Margherita Pizza: Use sliced fresh tomatoes, fresh mozzarella cheese, and fresh basil.
- Meat Lovers Pizza: Use a combination of cooked sausage, bacon, and pepperoni as toppings.

Tips and tricks:
- Preheat the pizza stone or baking sheet in the oven before adding the pizza dough to ensure a crispy crust.
- Use a pizza peel or spatula to transfer the pizza to the oven and remove it from the oven.
- Don't overload the pizza with toppings, as this can make the crust soggy.
- Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.

Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat leftover pizza, preheat the oven to 350°F and bake for 10-12 minutes or until heated through.

Presentation ideas:
Serve the Nevegal Pizza on a wooden cutting board or pizza tray.

Garnishes:
Garnish with fresh basil or red pepper flakes.

Pairings:
Serve the Nevegal Pizza with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Antipasto platter

Troubleshooting advice:
- If the crust is too thick, roll it out thinner next time.
- If the crust is too thin, use less sauce and toppings.
- If the crust is soggy, preheat the pizza stone or baking sheet in the oven before adding the pizza dough.

Food safety advice:
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and vegetables.
- Cook the pizza to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Pizza originated in Naples, Italy in the 18th century and was originally a simple dish made with tomato sauce, mozzarella cheese, and basil.

Flavor profiles:
The Nevegal Pizza is savory, cheesy, and slightly spicy.

Serving suggestions:
Serve the Nevegal Pizza hot and fresh out of the oven.

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Taste: Savory, Cheesy, Tangy, Herbaceous, Spicy