Sift the flour into a bowl and add the yeast, warm water, oil, salt and sugar.
Knead a non-sticky and elastic dough.
Cover and leave to rise in a warm place for 45 minutes.
After it has risen, spread the dough in the pan greased with a little bit. I used the stove tray.
For the sauce, mix the broth with the crushed garlic and spices and spread it evenly on the counter.
Drain the mushrooms and place them on the counter.
Grate the cheese on top, on the large grater and place a few slices of bacon and a few olives.
put in the oven on the right heat for 15-20 minutes, until the cheese melts and the bacon browns nicely.
Old cheese pizza, bacon and mushrooms
A delicious pizza that you can customize to your liking.
- Elena Calderon
- Recipe type: masses
- Servings: 2 medium pizzas
- Preparation time: 50M
- Cooking time: 25M
- Total time: 1H 15M
- 200 g of water
- 50 g of olive oil
- 20 g of fresh yeast or an envelope of dehydrated baker's yeast
- 400 g of hard flour
- 1 teaspoon salt
- 1 wedge of Old Amsterdam® cheese
- 1 can of fried tomatoes
- 80 g of olive oil
- Onions 1/2
- 1 tray of sliced mushrooms
- 1 packet of smoked bacon
- Salt and pepper
- Grated cheese
In the glass, add water and oil. programmer 30 seconds, temperature 37º and speed 1.
Add the yeast if you use the fresh one and mix for 5 seconds, speed 4.
If we use the envelope of dehydrated baker's yeast, we add it together with the flour.
Add flour and salt. programmer 1 minute, glass closed and top speed.
We put the dough in a plastic bag and let it rest and double its volume (I put it in the microwave, turn it off and leave it for at least 30 minutes).
While the dough is resting, we can prepare the filling. To do this, wash and dry the glass and lid.
Cut the onion into strips or slices and put them in the glass. Add oil and poaching, scheduling 7 minutes, temperature and speed of varom 1.
Meanwhile, peel the mushrooms and slice them.
Put the butterflies on the blades, add the mushrooms, salt and pepper and program 3 minutes, temperature 100º and speed 1 1/2.
Open the lid and mix with a spatula so that everything mixes well. We close and schedule 12 minutes, temperature 100º and speed 1. We retire and book.
Preheat the oven to 250º.
®® We grease the tray in which we will make the pizza and we spread it with the help of a roll.
We put a layer of fried tomatoes, on top we put the slices of Old Amsterdam® old cheese, on top we spread the mushrooms with well drained onions.
Cut the bacon slices into pieces and place them on top of the mushrooms and finally sprinkle with grated cheese and oregano.
Bake for about 15-20 minutes (depending on each oven) or until we see that it is done and that the edges of the dough are golden brown.
Pizza with mushrooms, bacon and cheese
Pizza with mushrooms, bacon and cheese from: flour, water, yeast, oil, salt, pepper, sugar, tomato sauce, mushrooms, bacon, cheese, olives.
- 500 g of flour
- 300 ml of water
- 8 g dry yeast
- 2-3 tablespoons olive oil
- sweet or spicy tomato sauce
- a few mushrooms
- 1 red pepper
- 200 g sliced bacon
- 200 g of cheese
- a few pitted olives
Method of preparation:
In a bowl, dissolve the yeast in a little warm water, mix it with sugar, salt and flour to obtain a creamy consistency, which you leave to rise. Knead the mayonnaise with the rest of the sifted flour, 2 tablespoons of olive oil and the rest of the lukewarm water. After the dough has risen, divide it in two and shape it into a circular shape.
Place the dough in the pizza baking tray, previously lined with baking paper. Grease it with tomato sauce, then put the tray in the hot oven. After about 10 minutes, take the tray out of the oven and place the thinly sliced mushrooms, the sliced bacon, cheese and olives, the diced peppers and a little pepper to sprinkle over the dough. Put the pizza in the oven and brown it.
Risotto with mushrooms and bacon
In a saucepan bring the soup to a boil, then reduce the heat to low.
In a large saucepan, fry the bacon pieces until crispy. When they are ready, set them aside on a paper towel.
In the same pan using the remaining bacon fat, cook the onion until soft, about 5 minutes. Add the garlic, mushrooms, bay leaf and thyme.
Add the butter, then the rice, stirring constantly.
Cook the rice until it gets a translucent shade, about 2-3 minutes, stirring constantly.
Add the wine and cook until it is almost completely absorbed.
Gradually add the hot soup, stirring constantly. Wait for each soup polish to be completely absorbed until you add the next one.
The risotto is ready when it's creamy, not sticky, and the rice grains are cooked al dente (you don't have to need the whole amount of soup).
At the end, add the grated Parmesan cheese and season with salt and pepper to taste.