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Rosemary Focaccia Pizza (Grilled Eggplant & Speck, Margaret) to

No need to show, for the pizza! What more can I say except that it is one of the dishes that allow you to unleash massive creativity. You can use a little 'all you want as a condiment, and you can prepare a basic or high-end, crisp or soft. I'm not a purist with regard to the pizza experience with the flavors and find the combination that fits suits your tastes. Here's mine!

INGREDIENTS (about 5-6 large pizzas)

• 600 grams of wheat flour
• 100 grams of durum wheat
• 1 ½ teaspoon baking powder Dry
• Pinch of salt Pinch of sugar
• Lukewarm water

Put flour in a large bowl, mix together. Make the fountain (that is, a hole the center of the flour) and put in sugar, salt and yeast. Add a little warm water and using a fork, incorporateci flour. Continue to do this is to say, gradually add water and stir with a fork until all flour is incorporated and has formed un'impasto will be hard enough to be removed from the bowl and working on a surface (formerly floured). If the mixture is too wet, add in the other flour if it is too hard, then moisten with a bit 'of water.

Knead for 10-15 minutes, folding the dough over itself, until it will reach consistency is smooth and elastic.

put it back into the bowl (flour it a bit 'as necessary to prevent sticking to the edges ), cover with a clean, dry and wet and let it rise for at least a couple of hours. If you have mixed well, doubling its size.

Preheat oven to 220 ° C. Take some 'of the dough and' sgonfiatela ', kneading again for a couple of minutes. Then using a rolling pin, roll it out, making fine or thick depending on your preference. Of course, keep in mind that the thicker, the longer it will cook more and gain a consistency similar to bread. Personally I prefer a base rather late (but definitely not transparent, as we are saddled with some restaurants that pull you save!).

Now stretch the tomato on your bed. I like to use the past or organic canned tomatoes into small pieces, then go to drizzle with olive oil, oregano, pepper and salt. Add the other ingredients for the dressing of your choice (except the mozzarella, and put it where the pizza is almost ready, going back for about a minute in the oven). My oven is very powerful and each pizza takes about 7-10 minutes to cook. In the past I have however used kilns employing up to 20 minutes to cook a pizza, so keep an eye on your to understand what the timing.

This evening, I used the following ingredients for seasoning: tomato, mozzarella , grilled eggplant (which I myself grilled and then marinated in garlic, olive oil and oregano) and bacon for the first: and tomato, mozzarella, capers and fresh basil for the second.

Finally, if you have the dough you forward, remember that you can freeze it without problems, and can prepare a beautiful oven-fresh pizza for dinner during the week. What a delight!