probably I spoke far too early. now the autumn is here. it starts getting cold. in the morning it's hard to get out of the house. the light is different. and all the leaves on the street could not be more beautiful! however, my best friend (here) is back in Spain. forever! a chapter that started with a causality in the street and ended up with all of us living together. the 'portunhol'. lazy moments. looking for a job. sharing everything that we had (and have!). and all the tapas dinner we had. nothing will ever be forgotten. 'de que color?' will always be our anthem.
para 2 pizzas
ingredientes para a massa (duas pizzas médias):
500 gramas de farinha branca forte
2 c. de chá de sal,
1 c. de chá de fermento em pó
300 ml de água tépida
20 ml de leite
1 batata pequena cozida
Primeiro peneirar a farinha para uma taça e juntar o sal e o fermento. De seguida fazer um furo no meio e juntar a água e o leite e gradualmente ir incorporando os ingredientes com um garfo até ficar consistente ao ponto de ser amassado com as mãos. Enquanto isto, ao lado esmagar bem a batata cozida e juntar à massa. Agora amassar durante 5/10 minutos com as mãos, até ficar elástica.
Findo este processo, colocar a massa num recipiente, tapar bem com um pano de cozinha e deixar levedar num local morno e seco entre 30 minutos a 1 hora, ou até dobrar de tamanho.
Quando a massa estiver pronta, dividir em 2 bolas mais pequenas e preparar a base da pizza. Comece por polvilhar com farinha a superfície onde irá ser estendida e distenda até ficar com uma forma redonda, com 0,5 cm de espessura e deixar com 2 de rebordo e reservar.
ingredientes para o recheio (duas pizzas médias):
1 cebola branca, rodelas finamente cortadas
1 dente alho,
3 c. sopa azeite
1 dente alho,
3 c. sopa azeite
4 figos, cortados em quartos
100 g queijo feta
Começar por refogar a cebola o alho e o azeite num tacho até a cebola apresentar uma cor dourada, cerca de 5 minutos
Então, retirar do lume, cobrir a massa da pizza com o molho de cebola, os quartos de figos e o queijo feta desfeito por cima.
Levar ao forno por 20 minutos, a 220º, até estar estaladiça e a massa bem cozinhada.
Começar por refogar a cebola o alho e o azeite num tacho até a cebola apresentar uma cor dourada, cerca de 5 minutos
Então, retirar do lume, cobrir a massa da pizza com o molho de cebola, os quartos de figos e o queijo feta desfeito por cima.
Levar ao forno por 20 minutos, a 220º, até estar estaladiça e a massa bem cozinhada.
for 2 pizzas
ingredients for the dough (makes two medium pizzas):
500 g strong white bread flour
2 tsp. salt
1 tsp. of dried yeast
300 ml lukewarm water
20 ml milk
1 small boiled potato
At first pile the flour into a bowl and add the salt and the yeast. Then make a well in the middle and add the water and the milk and gradually mix the ingredients with a fork until consistent to the point of being ready to do it with your hands. Meanwhile, smash the boiled potato and add it to the dough. Now knead the dough for 5/10 minutes until elastic.
After this process, place the dough in a bowl, cover well with a kitchen towel and let it rise in a warm, dry place between 30 minutes to 1 hour, or let double in size.
When the dough is ready, divide it into 2 small balls and start making the pizza base. Start by dusting your surface with flour and roll it out into a circle, with 0,5 cm thickness and 2 cm thick bead on the edge.
ingredients for the dough (makes two medium pizzas):
500 g strong white bread flour
2 tsp. salt
1 tsp. of dried yeast
300 ml lukewarm water
20 ml milk
1 small boiled potato
At first pile the flour into a bowl and add the salt and the yeast. Then make a well in the middle and add the water and the milk and gradually mix the ingredients with a fork until consistent to the point of being ready to do it with your hands. Meanwhile, smash the boiled potato and add it to the dough. Now knead the dough for 5/10 minutes until elastic.
After this process, place the dough in a bowl, cover well with a kitchen towel and let it rise in a warm, dry place between 30 minutes to 1 hour, or let double in size.
When the dough is ready, divide it into 2 small balls and start making the pizza base. Start by dusting your surface with flour and roll it out into a circle, with 0,5 cm thickness and 2 cm thick bead on the edge.
ingredients for the topping (two medium pizzas):
1 white onion, finely sliced
1 garlic clove
3 tbsp. olive oil
1 garlic clove
3 tbsp. olive oil
4 figs, cut into quarters
100 g feta cheese
Heat a saucepan on a medium heat with the onion, garlic and olive oil until the onion is slightly brown (around 5 minutes).
Then, remove from heat and top the pizza dough with the onion sauce, figs and crumbled feta cheese on top.
Bake in the oven for 20 minutes, at 220º degrees, until it is crispy and the dough well cooked.
Heat a saucepan on a medium heat with the onion, garlic and olive oil until the onion is slightly brown (around 5 minutes).
Then, remove from heat and top the pizza dough with the onion sauce, figs and crumbled feta cheese on top.
Bake in the oven for 20 minutes, at 220º degrees, until it is crispy and the dough well cooked.
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