Pizzette the slaughters

The "alla trucida" pizzas ...

Why the slaughters?!?
Well, because they are pizzas prepared in the most complete disregard of the golden rules of pizza.

Here the ingredients have been mixed all together to form a mass with an unthinkable appearance ... but the flavor, in the end, is excellent.
And it is an ideal system for when there are many small pizzas to be prepared in bursts.

Alternatively, there would be another system, also absolutely non-canonical, that of the two-stroke pizzas; but we'll talk about it another time.

In practice, with this system, all the ingredients of the garnish are prepared together and then distributed quickly, in spoonfuls, on the dough ready to be baked.
In particular, if there is a gang of hungry little ones waiting around the oven: there is no risk of forgetting something or getting confused in the haste to please them all.

And if you are making a series of pizzas with the help of an hour of little helpers, willing but certainly still a little messy, you avoid having a thousand ingredients (and consequent problems) on the table!

We proceed:

Ingredients:

pizza dough

flour for the work surface

mozzarella cheese

capers

anchovies (optional)

Origan

Grana cheese

passata (or tomato sauce)

extra virgin olive oil

sale

pepper (optional)

Preparation:

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Divide into small pieces (less than 40 g each) the pre-risen dough, give the pasta a couple of turns and pick it up with balls.

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Grease each ball with a minimum of oil and put them to rise in the oven at 35 ° (or off but with the light on) for at least half an hour.

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Meanwhile prepare the sauce nimrod (all-in-one...!):
cut the pizza mozzarella into cubes and mix in a bowl with the capers, the anchovy into small pieces (optional), the chopped oregano flowers in your hands and the parmesan; give a stir and ...

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… Add more the tomato puree, salt, pepper (optional) and olive oil.
Stir and set aside.

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Arrange the balls of dough on the table by now well risen and start heating the oven, possibly using a refractory floor at 250 ° / 300 °.

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Form some disks of dough on the floured surface with the help of your hands only: the dough does not have to be flawlessly regular!
With about forty grams of dough they should be discs of at least a dozen centimeters in diameter.

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Arrange the disks on a wooden or metal surface suitable for sliding them into the oven (or on a freshly floured metal plate to put in the oven) and garnish them with spoonfuls of the previously prepared dressing.

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Place in the oven and cook for about 4 '(in a preheated oven at 250 ° for at least ten minutes; in order to also guarantee the temperature of the refractory surface).
If the dough has been rolled out well, four minutes is usually the maximum limit!

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Remove the pizzas from the oven and distribute them to the guests: enjoy your meal!

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ADVICES AND NOTES:

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