Pizza and Turkish flatbreads
Inspired by Peru’s Italian immigrant heritage, this pizza is made by spreading a creamy rocoto pepper sauce over thin dough, topping it with mozzarella, and baking it. Its combination of heat and creaminess offers a different experience from classic pizzas.
Knead the flour, yeast, warm water, olive oil, and salt into a smooth dough.
Cover the dough and let it rise for 20 minutes.
Blend the rocoto peppers with the cream until smooth.
Roll out the dough thin and place it on a baking pan. Spread on the rocoto cream sauce and scatter the mozzarella and red onion rings over it.
Bake in an oven preheated to 230°C / 445°F for 12 minutes, until the edges are golden and the cheese has melted.
Wear gloves when preparing rocoto peppers; their heat can irritate your hands. Allergens: gluten (flour) and milk/dairy (cream, mozzarella).
Tarifte 12 dakika yazıyordu ama fırınım oldukça güçlü olduğundan kenarlar daha 9 dakikada yanmaya başladı bile. Bundan sonra fırın gücüne göre birkaç dakika erken kontrol etmek gerektiğini öğrendim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.