Good Lifestyle

Genuine handicraftPizza Eschetws The floppy disk, slips in favor of a thin and delicate crust and a balance between sauce andfittings. The result is a pizza with a fraction of the calories and a surplus of flavor, which is exactly what this recipe collects.

Nutrition:370 calories, 13 g of grease (6 g saturated), 880 mg of sodium

Serves 4 (makes two pizzas of 12 ")

You will need

Pizza sauce:
1 Entire peeled tomatoes box (28 oz), drained
1/2 c.
1 tablespoon of olive oil
1 garlic clove, finely minced

Pizza:
12 oz purchased from the pizza pulp purchased in store, or a pre-cooked pizza crust, such asBoboli
1 cup of pizza sauce
1 cup of fresh goat cheese
1 cup of caramelized onions
4 bacon bacon, cooked and crumbled
1/2 c. Fresh chopped rosemary (optional)
Red pepper flakes

How to do it

Make the pizza sauce:

1. Place the ingredients in a mixer and mashed for a few seconds, until the tomatoes decomposed but always retain some of their thick texture. This recipe is about 3 cups of sauce.

Make the pizza:

1. Preheat the oven to 500 ° F. If you have a pizza stone, place it on the lower rack.
2. Divide the dough into two equal pieces (unless you use a pre-cooked crust).
3. On a well-flown surface, use a rolling pin to work the dough in two thin circles, about 12 "in diameter.
4. If you have a pizza stone, place a circle of dough on a pizza skin, cover a layer of light sauce, then half of goat cheese, onions, bacon and rosemary (if you use), so that pepper flakes. Drag directly onto the stone and cook your cooking for about 8 minutes, until the edges are slightly golden. (If you do not have a stone, cook on a pastry plate placed directly on the oven floor.)
5. Cut the pizza into six or eight slices.

Eat

The key to the dough to work and perfect your pizza is to keep everything well flouped: your hands, the rolling pin, the counter. Roll the dough as thin as you can without tearing it.

To work the dough:

Step 1: Apply weight to the rolling pin to stretch the dough

Step 2: Lightly sauce the pizza dough, leaving a 3/4 inch border for the crust

Step 3: Slide a skin floured on a pizza stone