During confinement, we made so many pizzas that I lost count. I can’t remember having ever eaten so many in one year! We had a lot of time on our hands, so we would make the pre-ferment and then the dough, with its corresponding resting times, as Italian tradition dictates. However, sometimes you simply don’t have that much time to prepare a pizza, but Biocop has these delicious ingredients that allow you to prepare a quick and delicious fast pizza with veggies in just 5 minutes! They are eco too, like the Biocop tomato sauce I chose.
You can top your pizza with anything you want and bake it or cook it in a pan if you don’t have the time to wait for the oven to reach the right temperature. We love this dough, because it always comes out crisp, so we make sure we always have some in the fridge for those days when you don’t feel like cooking anything elaborate.
On this occasion I chose to top it with vegetables, but here are some other typically Italian ideas for delicious pizzas, for lunch or dinner:
*Prosciutto and arugula
*Chorizo criollo, a type of fresh sausage (you have to shred it first)
*Neapolitan (with capers and anchovies)
Biocop pizza dough
3 teaspoons Biocop fried tomato sauce
A dash of Biocop extra virgin olive oil
Vegetables to taste (I’ve used eggplant and zucchini)
This pizza is very easy to prepare because you can bake it in the oven or simply cook it in a pan with a lid. If you are going to use a pan, put the dough with the ingredients on top, cover, and cook over medium heat for 5-10 minutes.
I used the oven this time. If you prefer to bake it too, preheat the oven to 200ºC (390ºC). Cut the vegetables into slices and bake them for 10-15 minutes. Then remove from oven. Set aside.
Now place the Biocop pizza dough on a grill, on top of baking paper. Spread the tomato sauce, leaving about 2cm (1 inch) all around the edge for the crust to form. Take the mozzarella, remove the excess liquid, cut it into pieces. Place these pieces on top of the tomato sauce and then add the vegetables. Bake for about 5 minutes, serve with arugula and a dash of virgin oil, and…buon appetito!
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