Prep Time: 30 mins
Cook Time: 40 mins
1 Tablespoon Active Dry Yeast
2 1/2 Cups Warm Water
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
5 to 6 Cups All-purpose Flour
Filling:
3/4 Pound Sliced Fresh Mozzarella
1 1/2 Pounds Sliced Cold Cuts Of Choice - Choose Three Varieties (I used Soppressata, pepperoni, and ham)
1/2 Cup Grated Parmesan Cheese
1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
1/3 Cup Chopped Fresh Parsley Salt & Pepper
2 Roasted Red Peppers Cut Into Strips 6 Large Eggs
Egg Wash:
1 Egg Beaten With 1 Teaspoon Water
How to cook Pizza Chena
In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
Add the remaining water and mix.
Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
Knead by hand until the dough is smooth, adding additional flour as needed.
Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan. Fit the dough into the pan, pulling up along the sides.
Layer the sliced meats, cheeses, and red pepper in the pan. In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
Cool, remove from the baking pan and serve in slices.
Cook Time: 40 mins
Ingredients
Dough:1 Tablespoon Active Dry Yeast
2 1/2 Cups Warm Water
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
5 to 6 Cups All-purpose Flour
Filling:
3/4 Pound Sliced Fresh Mozzarella
1 1/2 Pounds Sliced Cold Cuts Of Choice - Choose Three Varieties (I used Soppressata, pepperoni, and ham)
1/2 Cup Grated Parmesan Cheese
1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
1/3 Cup Chopped Fresh Parsley Salt & Pepper
2 Roasted Red Peppers Cut Into Strips 6 Large Eggs
Egg Wash:
1 Egg Beaten With 1 Teaspoon Water
How to cook Pizza Chena
In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
Add the remaining water and mix.
Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
Knead by hand until the dough is smooth, adding additional flour as needed.
Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan. Fit the dough into the pan, pulling up along the sides.
Layer the sliced meats, cheeses, and red pepper in the pan. In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
Cool, remove from the baking pan and serve in slices.
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