PIZZA easy recipe

Ingredients  pasta 1 kg of wheat flour  1/2 liter of warm water  50 g of fresh yeast  1 tablespoon sugar  1 table spoon of salt  8 tablespoons oil Cream cheese for the rim  Roof  4 spoons (soup) of whole tomatoes crushed in the processor or in the blender pulse 1 cup chopped sun-dried tomatoes 250 g of chopped mozzarella 1.7 kg of ready-made polenta 1 tablespoon minced parsley 1 tablespoon chopped chives 1 tablespoon basil leaves 1 cup chopped green olives 1 cup Parmesan cheese (grated) Oregano, olive oil to taste 

Ingredients  500 g of cooked noodles  300 g of mozzarella in cubes  200 g cured Minas cheese, cubed  4 full tablespoons of mayonnaise  1 cup (heaping) fresh cream  3 diced seedless tomatoes  1 chopped onion  1 tablespoon dried oregano  2 tablespoons of green smell salt, black pepper to taste  150 g of grated parmesan mixed with 2 tablespoons of breadcrumbs for sprinkling Method of preparation  Drain and transfer the still hot pasta to a large bowl. Mix the other ingredients and place in a rectangular refractory (32 cm x 25 cm) greased and sprinkled with breadcrumbs. Sprinkle the parmesan mixed with the breadcrumbs and place in a preheated medium oven (200ºC) for about 30 minutes or until golden brown. Serve immediately

Ingredients  200 g wheat flour  1 envelope of dry yeast (10 g)  100 ml of olive oil  50 ml of water  1 pinch of salt Roof  8 tablespoons of prepared chocolate cream or brigadeiro 1 tray of sliced ​​​​strawberries Chocolate sprinkles for sprinkling Cream ice cream to accompany Method of preparation  Mix the ingredients and knead the dough well. Cover and let rise for 30 minutes. Divide the dough into 4 portions and roll them out on a floured surface to the size of a dessert plate. Arrange on baking sheets and place in a preheated medium oven (200°C) for about 15 minutes or until golden brown. Spread 2 tablespoons of the chocolate cream over each hot pizza. Distribute the strawberry slices and sprinkle sprinkles. Serve with 1 scoop of cream ice cream.

Ingredients  1/4 cup (tea) orange juice (50 ml)  1/4 cup (tea) of water  1 pinch of sugar  1 tablespoon olive oil 1 egg yolk 1 tbsp cocoa powder 3 cups (tea) wheat flour  1/2 envelope of dry yeast (5 g)   Method of preparation  Mix all the ingredients, following the order indicated, and knead until obtaining a smooth and homogeneous ball. Cover and leave to rest until doubled in volume. Divide the dough in half and open each half with your hands, extending them from the center to the edge, until you get 2 disks of 20 cm each. Place in molds of the same diameter lightly greased with olive oil. Bake in a preheated high oven (220°C) for about 20 minutes or until the dough is dry. Spread the dulce de leche, distribute the strawberries and serve warm.

Ingredients  1 kg of wheat flour  1 liter of milk  1 spoon (coffee) of olive oil  120g bread yeast  1/2 dozen ripe bananas  1/2 kg of mozzarella, finely grated sugar, cinnamon to taste  preparation method  Mix the yeast in a cup (tea) of warm milk to dissolve the yeast and set aside. Mix the flour into approximately 700 ml or 800 ml of milk. Add the dissolved yeast with the flour and milk, stir until the dough forms and comes off the hands. Let rest in a warm place for 3 hours. Separate the dough into balls of approximately 100 g. Open the dough in the shape of a pizza disc. Take it to the oven to pre-bake. Mix the sugar, cinnamon and mozzarella and spread over the pre-cooked dough, place the sliced ​​bananas on top and sprinkle with the sugar and cinnamon. Take it to the oven very hot and, if you want, you can enjoy it with whipped cream.

Ingredients  120g of fresh yeast  1 liter of warm milk  1 kg of wheat flour  1 teaspoon (coffee) olive oil  ½ dozen sliced ​​ripe banana s ½ kg of ground mozzarella Sugar and cinnamon to taste Method of preparation  Dissolve the yeast in 1 cup of warm milk and set aside.  Mix the flour with half of the remaining milk.  Add the diluted yeast and, little by little, while kneading, add the rest of the milk until the dough comes off your hands.  Cover and let rise in a protected place for 3 hours.  Split the dough in half or into individual portions (8 parts) and open with the roll until you get discs.  Arrange in pizza pans or baking sheets and place in a preheated medium oven (200°C) for about 20 minutes or until golden brown.  Mix sugar with cinnamon and mozzarella and spread over the pre-baked dough. Distribute the banana slices and sprinkle more sugar with cinnamon.  Return to the oven for another 10 minutes or until the pastry is golden and the cheese is melted. Serve, if desired, wi

Ingredients  5 egg whites at room temperature ¾ cup (tea) sugar ½ teaspoon vanilla essence 100 g ground almonds 2 tablespoons sifted cocoa powder Butter for greasing 100 g semisweet chocolate, coarsely chopped ¼ cup (tea) laminated almondsStrawberries sliced ​​to decorateChocolate sauce to accompany Method of preparation  Beat the egg whites with a mixer and, without stopping beating, add the sugar and vanilla. Beat until you form a loose meringue. Add the ground almonds and cocoa, gently mixing with a spatula so as not to lose volume. Pour into a low round cake tin with a removable bottom (26.5 x 2.5 cm) greased with butter. Sprinkle with chopped chocolate and sliced ​​almonds. Bake in preheated medium oven (180°C) for 35 minutes or until risen. Wait a few minutes and unmold. Serve hot, warm or cold, garnished with strawberry slices and accompanied by chocolate sauce.

Ingredients  3/4 cup (tea) caster sugar  2 and 1/4 cup wheat flour (tea)  3/4 cup brown sugar (tea)  1 cup hydrogenated vegetable shortening (room temperature)  1 teaspoon chemical yeast  1 teaspoon(s) vanilla essence  2 eggs  Roof  1 box of very cold chantilly cream 4 tablespoons of sugar 1 pot of cream cheese (150 g) Fresh fruit of your choice Method of preparation  Mix the ingredients with your fingertips. Spread on a pizza pan and bake at a medium temperature (200ºC) for about 15 minutes, without letting it harden. Let cool. Cover with the chantilly cream. Distribute the fruits decoratively and serve or refrigerate. Roof Whip the whipped cream with the sugar and cream cheese in a mixer until stiff peaks form. Use immediately or store in the refrigerator.

Ingredients  1 and 1/2 cup (tea) water (300 ml)  1/2 cup (tea) of milk (100 ml)  2 tablespoons olive oil  1 egg 1/2 tablespoon salt  1 spoon (coffee) of sugar  2 packets of dry yeast (20 g)  1 kg of wheat flour (approximately) Roof Tomato sauce, coarsely grated mozzarella, tomato slices (or cherry tomato halves) and basil leaves Method of preparation  Book the flour and mix the other ingredients. Gradually add flour while kneading until smooth. Transfer to a floured surface and knead, sprinkling more flour if necessary, until it comes off your hands. Knead the dough well for about 10 minutes or until smooth and soft. Divide into 8 portions, shape into balls, cover and let rise for 30 minutes. Roll out the balls of dough with your fingers or a rolling pin to form discs of the desired thickness and place them in pizza pans. Spread tomato sauce on each disc, leaving the edge free, and place in a preheated high oven (220ºC) for 10 minutes. Distribute the mozzarella and tomato slices and ta