Pizzatrio for many

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 2
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 12
  • 1 Basic recipe pizza dough (see recipe of the same name)
  • 1 Basic recipe tomato sauce (see recipe of the same name)
  • 1 TABLESPOON Olive oil
  • 250 g Mett (seasoned minced pork)
  • 6 Stem(s) Parsley
  • 100 g Comté cheese (piece)
  • 125 g Buffalo mozzarella
  • 6 Stem(s) Oregano
  • 60 g roasted peppers (glass)
  • 50 g hot pepper salami in thin slices
  • 1 Branch rosemary
  • 100 g Gorgonzola
  • 1 ripe pear
  • baking paper

Directions

  1. 1

    Prepare ##pizza dough## and ##tomato sauce##

  2. 2

    With ground pork: Heat oil in a frying pan. Fry the ground pork for about 5 minutes until crumbly. Wash parsley, shake dry, chop leaves finely. Grate the Comté finely.

  3. 3

    With paprika: Cut mozzarella into slices. Wash oregano, shake dry, pluck off leaves and chop. Drain and chop the peppers.

  4. 4

    With Gorgonzola: Wash the rosemary, dab dry, pluck the needles and chop finely. Crumble the gorgonzola. Wash, quarter, core and thinly slice the pear.

  5. 5

    Roll out the pizza dough rectangularly in the size of the pizza stone or the sheet. Place on a pizza slice covered with baking paper or on the baking tray. Spread with tomato sauce. Then cover 1/3 of the pizza with the Mettmix, 1/3 with the pepper-salami mix and 1/3 with the Gorgonzola mix.

  6. 6

    Slide the pizza onto the pizza stone using the slider and the baking paper or put the tray in the oven. Bake in the hot oven on the pizza stone for 12-15 minutes and on the baking tray for 18-20 minutes.

Nutrition Facts

KCAL
350 kcal
CARBS
34 g
FATS
16 g
PROTEINS
16 g