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Recipe by Emporion
Provençal Pizza is a delicious variation of the classic pizza, enriched with a mix of Provençal aromatic herbs. This pizza with Mediterranean nuances will give you a unique and refined flavor, perfect for a summer dinner with friends or an informal evening with family. Its preparation requires only a few steps and the main ingredients are flour, yeast, Provençal herbs and a delicious tomato sauce. A topping of sliced salamino, peppers, olives and mushrooms will bring out all the flavor of this special pizza.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 20: Prepare the sauce: clean the onion and chop it finely
Step 2 of 20: Put it in a saucepan together with the tomatoes and their juice, the garlic, the oregano and the sugar
Step 3 of 20: Season with salt and pepper to taste
Step 4 of 20: Cook over moderate heat, stirring occasionally, for thirty minutes until the sauce thickens
Step 5 of 20: Let cool
Step 6 of 20: Prepare the dough: sift 225 g of flour, the yeast and the salt into a bowl
Step 7 of 20: Add 25 g of butter and work with your hands until the mixture resembles breadcrumbs; season with pepper and Provençal herbs
Step 8 of 20: Moisten with the milk and mix until you obtain a soft dough
Step 9 of 20: Preheat the oven to 200 degrees (thermostat 6)
Step 10 of 20: Grease the oven tray and flour the work surface
Step 11 of 20: Roll out the dough into a 25 cm diameter circle and place it on the greased tray
Step 12 of 20: Spread the sauce over the dough round, leaving a 2 cm border, and sprinkle with three quarters of the grated pecorino
Step 13 of 20: Wash the peppers, remove the seeds and white membranes and cut them into thin rings
Step 14 of 20: Clean the champignons, wash them, dry them and slice them
Step 15 of 20: Slice the olives as desired
Step 16 of 20: Arrange the lightly overlapping slices of salamino in a ring on the tomato sauce
Step 17 of 20: Arrange the pepper rings over the salamino, then the olive slices and half of the mushroom slices
Step 18 of 20: Lightly salt, pepper and sprinkle with oregano
Step 19 of 20: Add the remaining grated cheese and decorate with the remaining mushroom slices
Step 20 of 20: Bake for the indicated time
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving424 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,713 kJ648 kcal | 641 kJ153 kcal |
| Fat | 31.64 g | 7.47 g |
| of which saturated fatty acids | 16.09 g | 3.8 g |
| Carbohydrates | 57.81 g | 13.65 g |
| of which sugars | 12.92 g | 3.05 g |
| Fibre | 5.63 g | 1.33 g |
| Protein | 32.99 g | 7.79 g |
| Salt | 3.09 g | 0.73 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
