My Homemade Italian Pizza right to the edge. 💖
My Homemade Italian Pizza right to the edge. 💖

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Alright, don’t linger, let’s approach this my homemade italian pizza right to the edge. 💖 formula with 23 elements which are absolutely easy to receive, and we have to process them at the very least through 12 actions. You should devote a while on this, so the resulting food could be perfect.

Composition of My Homemade Italian Pizza right to the edge. 💖:
  1. Take sauce base….
  2. Get 400 g - can of chopped Tomatoes
  3. You need 1 - +1/2 tbls Tomato purèe
  4. Give 6 for Garlic cloves Roasted in butter
  5. Take Tbls of butter
  6. Take 1 flat tbls Italian herbs
  7. Take 1/2 Tsp Black Pepper
  8. You need 1/2 tsp for paprika
  9. Make ready 1 tbls for Sugar
  10. Need 1 tsp lemon juice
  11. Give - Filling
  12. Take 1/2 of red onion sliced
  13. Prepare 2 of large mushrooms sliced then cut in half
  14. Make ready 20 slices for Pepperoni
  15. You need 1 block of mozzarella soft cheese sliced thin
  16. Prepare of Pizza base.
  17. Give 2 Cup (100 mls) - Greek Yogurt
  18. Prepare 2 Cup of Self raising Flour or Wholemeal
  19. You need of The Dip
  20. Require for The leftover tomatoes
  21. Prepare 2 tbls for the pizza sauce
  22. Prepare 1 tsp for ricotta soft cheese
  23. Get 1 - little slice of mozzarella on top
My Homemade Italian Pizza right to the edge. 💖 making process:
  1. Preheat the oven 200°C. Then add the can of Tomatoes and mash them and press so all the juices through a sieve into a jug. Set aside the mushy tomatoes as its going to be a dip later. Makes near 1/2 pint juice.
  2. Meanwhile add the Italian Seasoning, paprika, Black Pepper and sugar to the tomato juice. And mix in the flavours.
  3. Next add the Tomato purèe. Stir mix in. Then add the garlic cloves on a square sheet of tin foil then add the butter
  4. Pull the four corners up of the foil and close the top leave a bit of room for the butter to melt and bring the flavourout of the roasted Garlic, add it to a small tray put in the oven for 20 minutes
  5. Mix in one tsp cornflour mix and 1 tsp lemon juice.
  6. Add the sauce to a saucepan and bring to the boil and simmer until its thicker about 10 minutes. Add 2 tsp Ricotta soft cheese to the sauce and stir
  7. Slice the red onion and Mushrooms. And have the 20 slices of pepperoni ready. And the mozzarella slices. Now remove the garlic from the oven and let it sit dont open it yet.
  8. Next Make the Pizza base. Add the flour to a mixing bowl and stir in the yogurt and knead it until you have a nice not too sticky dough.split it in four if you want individual pizzas if not this makes 1 very large pizza bases.
  9. Grease the baking pizza tray with olive oil. Add to the oven 180°C for 10 minutes. Cooked pizza dough lightly cooked. Add back to the oven for 5 - 7 minutes just keep checking.Bring it out and add the sauce but first open the roast garlic and crush the garlic into the melted butter then add to the sauce base. Mix in.Cooked pizza dough lightly cooked. Add back to the oven for 5 - 7 minutes just keep checking.
  10. Cooked ready for adding the toppings
  11. Ready to serve. Slice in four. Nice and soft underneath.
  12. THE DIP….. have add some of the garlic butter and 2 tbls sauce to the dip i am making with the mushed tomatoes sauce yogurt and sti in and a little mozzarella cheese on top. Stir in and you can make garlic bread to dip in or just crusty italian bread. Will keep in the fridge for 3 days. Add to microwave or oven to melt the cheese.

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