1 February, 2017
Fast, easy and very delicious Italian fox!
- 1 Bread Yeast Pack
- 2 medium potatoes, pre-cooked well and peeled
- 1 tablespoon salt
- 1 tablespoon of sugar
- 1 cup of fresh milk slightly warmed
- 2 tea cups slightly warm water
- 30 g puff
- flour / 1 kg
- 1 brown cup olive oil, olive oil
- a few fresh tomato cakes or a can
- Marjoram for sprinkling
Dissolve the yeast in the slightly warmed milk with 1 tsp sugar, add some flour until it becomes a mixture as a boson and rest for 10-minutes until it starts to burst.
While you wait, beat the puree 2 - boiled potato with the buter. Add them to the boiled mixture, add the flour and salt as you start to add hot water and stir with a large spoon until a smooth dough is obtained.
Add the oil and stir again until it is taken from the dough. A soft dough is obtained which does not interfere with the hands, and is more like a very thick slurry. Allow the dough to rise by covering it with a lid or foil while tripling its volume.
Prepare 2 trays and apply them well with oil. Divide the dough into each pan and sprinkle with oil as this will help you toss with your fingers by pressing and dragging the dough into the trays to a thickness of about 1 cm. In the holes of your fingers you have to get into the oil ... so it's spread evenly. Let the dough rest in the trays for about 20 in minutes.
Wash the tomatoes and tear them into small pieces that you put on the dough and sprinkle with oregano.
Bake in a moderate oven at about 200 degrees, according to your stove! The ready shot is cut with square-cutter and is served warm. The same recipe also makes pizzas, which can be garnished on top, except for tomatoes ... and with ham, fillets or other sausages, with yellow cheese, mozzarella, and even with circles of boiled potatoes or seafood. I leave it to your taste for the garnishing of this delicious fox!
Sent by Mariana Ivanova, Rousse.