Pizza Mozzarella with Black Olives
Mozzarella is a traditionally southern Italian dairy product made from Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998.
Sound and sustainable methods, and their right to define their own food and agriculture systems.” This position goes far beyond “food security” or “food access” to put people in control over their entire food system—from the land and water to distribution and markets. This contrasts with food and agricultural aid programs that result in people’s dependency on corporate food and technology sound and sustainable methods, and their right to define their own food and agriculture systems.
How to Make Pizza Dough
The best part of a warm, cheesy pizza? The bubbly, crispy crust, of course. Making a batch of dough at home is surprisingly simple and requires nothing but a few pantry staples. Which means, with just a little extra effort, you can have pizza night whenever the craving strikes.
Crusty, moist Pizza
It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew. The crux of it is a highly hydrated, no-knead, no-stretch dough. That's right. Zero kneading, zero stretching. It's just about the easiest bread you can imagine making. All it takes is a bit of time. This contrasts with food and agricultural aid programs that result in people’s dependency on corporate food and technology sound and sustainable methods, and their right to define their own food and agriculture systems.
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
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|Prep Time:||10 min|
|Cook Time:||20 minutes|
- 620g flour, plus extra for dusting
- 1 x 7g sachet yeast
- 2 cups tepid water
- 6 cloves garlic, crushed
- 1 x 410g can whole tomatoes, smashed
- 16 anchovy fillets
- 1/2 cup capers
- 24 black olives, crushed
- 1 dried oregano
- Sea salt and freshly ground black pepper
- Green Pepper leaves, for serving
- Preheat the oven to 180°C. Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
- When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen. Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic and spoon over the canned tomato to coat the base.
- Add the torn anchovy fillets, capers, crushed olives, oregano and mozzarella. Bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese molten and bubbling.Season to taste and immediately top with fresh green pepper. Per serving: 4669.5 kJ, 41.7 g protein, 56.2 g fat, 121.7 g carbs. And enjoy emmediately.