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The yeast is mixed with the sugar and dissolved with a little warm water. In a bowl put white flour and rye flour, salt and oil. Add the dissolved yeast and the rest of the water and knead an elastic dough. Leave to rise for about half an hour.
Put all the ingredients in a blender and mix. Put the sauce on low heat and bring to a boil, then set aside and leave to cool.
The quantities are indicative, as you like.
The dough is spread on the floured table, in a round sheet about 0.5 cm thick. Transfer the sheet to the tray lined with baking paper.
Around the sheet, on the edge, sprinkle half the amount of grated cheese and crushed telemeau. Then roll the edge forming a border.
Grease the top with tomato sauce.
I kept some of the sauce to put on top when serving.
Add the ham and pastrami, cut to your liking, the Bulgarian mozzarella and cover everything with the rest of the grated cheese.
Bake over medium heat until golden brown. 10 minutes before it is ready, take the pizza out of the oven and break the quail eggs on top. I only put 4, but I go even more.
Put it back in the oven until the eggs are done and the top is browned.