The Atanomy Of Essay Research Paper With

The Atanomy Of Essay, Research Paper

With the game comes a little handy recipie book which contains the lists of ingredients and amounts of each for every type of pizza. Not only is it important to get the right amounts, but the overall form of the pizza (the way the pizza looks visually) is important. Try to arrange your ingredients with symmetry and in nice patterns.

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PIZZA NAPOLETANA

420 g ripe tomatoes

50 g cloves of garlic

32 g oregano

160 g Parmesan cheese

Cut the tomatoes and peel the garlic. Top the dough with tomatoes. Spread crushed garlic over tomatoes. Sprinkle oregano and a little olive oil. Bake at 250 for aprox. 20 minutes.

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PIZZA MARGHERITA

300 g tomatoes

35 g olives

140 g Mozzarella cheese

55 g Parmesan chesse

22 g oregano

Slice tomatoes. Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.

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PIZZA QUATTRO STAGIONI (FOUR SEASONS)

90 g tomatoes

80 g courgettes

30 g onions

72 g salami

60 g prawns

220 g anchovies

120 g mussels

185 g Mozzarella cheese

12 g parsley

12 g oregano

Spread chopped tomatoes, courgettes, salami and anchovies on one quarter of the pizza base each. Next sprinkle the chopped oregano onto the tomato and the salami. Spread the prawns and mussels on top of the anchovies, then put the parsley on the courgettes and the onion rings on the salami. Now top the whole pizza with the sliced and grated Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.

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PIZZA ANDREA DORIA

260 g tomatoes

50 g olives

60 g onions

40 g garlic

420 g anchovies

45 g Mozzarella cheese

16 g sage

Cover the dough with tomatoes, then spread the whole and chopped anchovies over the tomatoes. Top with save leave and olives. Now put the cloves or garlic and onion rings on the pizza and sprinkle with Mozzarella. Bake in preheated oven at 220 for 20-25 minutes.

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PIZZA SALAMI

140 g tomatoes

20 g olives

40 g mushrooms

220 g salami

160 g anchovies

140 g hard-boiled eggs

190 g Mozzarella cheese

Spread salami, sliced tomatoes, eggs, anchovy fillets, olives and mushrooms evenly over the dough. Cover with Mozzarella and bake in preheated oven at 180 fo 15-20 minutes.

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HAM PIZZA

260 g tomatoes

35 g olives

30 g onions

60 g chanterelles

15 g bacon

250 g ham

55 g Mozzarella cheese

16 g lemon balm

Cover the pizza base with tomatoes. Not add the cut bacon and ham. Spread with diced onions, chanterelles and olives evenly over the pizza. Decorate with the lemon balm leaves and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.

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MINCED MEAT PIZZA

120 g tomatoes

100 g red or green peppers

120 g onions

30 g garlic

50 g mushrooms

30 g bacon

420 g minced meat

145 g Provolone cheese

Spread the tomatoes and the minced meat over the pizza, then top with onion rings, chopped bacon and garlic cloves. Decorate pizza with the peppers, mushrooms and pieces of Provolone cheese. Bake in preheated oven at 180 for 15-20 minutes.

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CHICKEN PIZZA

20 g olives

30 g garlic

80 g mushrooms

100 g chicken

320 g pineapple

55 g Parmesan cheese

8 g oregano

Spread the chicken pieces, crushed garlic and olives over the pizza base, followed by the pineapple. Decorate with oregano. Top with mushrooms and sprinkle with Parmesan cheese. Bake in preheated oven at 180 for 15-20 minutes.

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PRAWN PIZZA

80 g scampi

240 g shrimps

175 g Gorgonzola cheese

8 g parsley

12 g oregano

Spread the scampi and shrimps evenly over the pizza base. Sprinkle with herbs and Gorgonzola cheese. Bake in preheated oven at 180 for 15-20 minutes.

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FISH PIZZA

160 g tomatoes

80 g courgettes

160 g shrimps

40 g squid

160 g anchovies

10 g salmon

140 g hard-boiled eggs

340 g Mozzarella cheese

16 g oregano

Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes.

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MUSSEL PIZZA

140 g tomatoes

25 g olives

220 g carrots

80 g leeks

80 g onions

160 g cockles

80 g mussels

320 g Mozzarella cheese

16 g oregano

Cover the base with tomatoes, then spread the mussels, cockles and olives on top. Add the vegetables and then sprinkle with oregano and top with Mozzarella. Bake in preheated oven at 180 for 15-20 minutes.

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SALMON PIZZA

140 g tomatoes

20 g olives

220 g leeks

40 g mushrooms

120 g salmon

40 g Bel Paese cheese

8 g oregano

First cover the base with tomatoes and mushrooms, followed by salmon – the main topping – and the vegetables. Then sprinkle with Bel Paese cheese and oregano. Bake in preheated oven at 180 for 15-20 minutes.

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PIZZA EXOTICA

160 g apples

40 g mandarin oranges

80 g cherries

200 g pineapple

240 g kiwi fruit

40 g strawberries

16 g lemon balm

Spread the tasty kiwi (haha) fruit-heads and pineapple over the pizza base, followed by mandarin oranges, strawberries and cherries. Finally decorate with slices of apple and lemon balm leaves. Bake in preheated oven at 180 for 15-20 minutes.

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VEGETABLE PIZZA

40 g tomatoes

100 g courgettes

40 g chilies

80 g sweet corn

40 g mushrooms

32 g chanterelles

30 g wild mushrooms

480 g Mozzarella cheese

Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes. Bake in preheated oven at 180 for 15-20 minutes.

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