Piedmont Peppers With Pizza Bianco
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
Introduction
By Jeremy Lee from Market Kitchen Jeremy Lee prepares an Italian feast of stuffed roast peppers served with a home-made mozzarella pizza Servings: 4 Level of difficulty: Intermediate Preparation Time: 35 minutes, plus proving time Cooking Time: 45 minutes
By Jeremy Lee from Market Kitchen Jeremy Lee prepares an Italian feast of stuffed roast peppers served with a home-made mozzarella pizza Servings: 4 Level of difficulty: Intermediate Preparation Time: 35 minutes, plus proving time Cooking Time: 45 minutes
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Ingredients
Serves: 2
For the Pizza Dough
- 60 grams rye flour
- 2 teaspoons dried yeast (active)
- 60 millilitres water (lukewarm)
- 1 tablespoon milk
- 2 tablespoons olive oil
- ½ teaspoon salt
- 450 grams flour (unbleached)
For the Topping
- buffalo mozzarella
- olive oil
For the Pizza Dough
- 2⅛ ounces rye flour
- 2 teaspoons dried yeast (active)
- 2 fluid ounces water (lukewarm)
- 1 tablespoon milk
- 2 tablespoons olive oil
- ½ teaspoon salt
- 15⅞ ounces flour (unbleached)
For the Topping
- buffalo mozzarella
- olive oil
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Method
Piedmont Peppers With Pizza Bianco is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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