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Put water, sifted flour, salt, sugar, oil and yeast in the bread machine container (Attention! Keep this order if you want the dough to rise !!!) The kneading and leavening machine is programmed, which lasts 90 minutes.
After the dough has risen, place it on the work surface sprinkled with flour and give it a round pizza shape. Place in trays and start assembling the pizza. Put the first layer of Univer ketchup, then grate a little Delaco cheese, pineapple slices, drained from the canned juice, place as artistically as possible, season with oregano, sprinkle a new layer of grated cheese, then garnish with a little ketchup.
Put the pizzas in the preheated oven, leave them in the oven for approx. 20 minutes.
To make the pizza dough, tip both flours into a large bowl (or a stand mixer fitted with a dough hook). Add the yeast, sugar and salt and mix well. Make a well in the middle and add the olive oil and 250ml / 9fl oz tepid water mix well, adding a little more water if the mixture looks too dry - it should be soft and slightly sticky. Knead until smooth and elastic.
Shape the dough into a ball and place in a large oiled bowl, cover with cling film and leave at room temperature for 45 minutes – 1 hour, or until doubled in size.
Meanwhile, prepare the topping. Pour the passata into a small saucepan, add the garlic granules, oregano and chilli flakes and season well with salt and pepper. Mix well, bring to the boil, reduce to a simmer and cook for about 4 minutes, until reduced and thickened slightly. Taste and add a pinch of sugar if needed. Remove from the heat and leave to cool.
Preheat the oven to 220C / 200C Fan / Gas 7 and place a pizza stone or a large, heavy baking tray in the oven to heat up.
Dust the work surface with flour, turn the dough out of the bowl and divide in half. Shape each half into a neat ball, dust with flour and leave to rest for 5 minutes.
Using floured hands or a rolling pin, shape one ball of dough into a neat circle about 25cm / 10in in diameter, with a slightly thicker edge. Place on a large sheet of baking paper. Spread with half of the pass, leaving a 1–2cm / ½ – borderin border all around. Scatter with half of the mozzarella and half of the ham and pineapple. Top with green chilli, if using, and season with pepper.
Slide the pizza on the baking paper onto the hot pizza stone and cook for 10–12 minutes, or until the crust is golden and the toppings are bubbling. While the first pizza is cooking, prepare the second in the same way.
We are preparing one bowl in which we will put the prepared ingredients.
Avocado iWe will cut it in half and remove the seeds, then each half we will cut it with a knife and remove the core with a spoon and put in a bowl.
Red bell pepper we will wash it, clean it of seeds and cut it into small pieces, then add it in a bowl over the avocado.
So are the pieces of pineapple of the compote will be added to the bowl (as much as we want this salad to be sweeter).
Surimi sticks they will be cut into large pieces to be visible in the salad, because it is the main ingredient.
We will put over the prepared ingredients lemon juice (to taste), mayonnaise, mixing everything with two spoons (or forks) taking care not to crush the ingredients (but to stay whole for appetizing appearance).
Hawaiian Salad se will serve in small bowls as such or as a garnish with a steak on the grill.
Hawaii pizza, no breeze, at San Marzano Citadel
The story I am writing about today is from the time when you could still sit on the terrace in Timisoara and you were not cold. Yes, it's been a week and a half. One warm afternoon we met some dear friends and we planned to go to Pizzeria La Maria. Well, it was closed by the time we arrived, and look, change of plan. I don't know if it happens to you, but when I have to reorient myself very quickly, I seem to miss some options. And because I wanted a place with a terrace, I already cut off some pizzerias from the list (some I had visited recently, others didn't leave us a very pleasant impression, and others were too far away) and we finally got to Pizzeria San Marzano in the Citadel area.
I had flirted with San Marzano in the Complex (long gone, as well as the location), with the location in the Mall (chic and framed only well in everything that means Mall), and now, I arrived at the Pizzeria in the Citadel.
The first impression was something like this: "Phoai, how hot it is on the terrace here!" We looked for a table and it was suggested that we sit at a table for 6 people so as not to crowd at a table for 4. We appreciated this aspect. I took a seat and, being quite hungry, I started to study the menu. Each of us chose a pizza, and today I will talk about Pizza Hawaii (I tried the others at the table and I am very satisfied).
He arrived pretty quickly, and at first glance he looked good. It seemed a bit big and the top a bit thick, but I said to taste and then to form my final opinion.
The pizza was like this: mozzarella, tomato sauce, pineapple, ham and oregano. From my point of view, a pizza should not contain too many ingredients. The simpler it is, the better. Yes, it did not disappoint my expectations. It was a very good pizza, with a thin top and only well baked (it was confirmed that it is not good to be fooled by the external image), with lots and lots of mozzarella and enough pineapple. The pizza had fresh ingredients, combined in balanced proportions, so that the experience was a really pleasant one.
Prices and service
I start with the serving, which I found surprisingly good. We had a very calm waiter, who did not rush us with either the order or the bill (he did not give any sign that it would be advisable to eat quickly and leave), everything proceeding at a normal pace. He knew what he had to do and I liked it.
About the prices, I can say that I was a little surprised. I one expected, as a neighborhood pizzeria, the prices to be more normal. But I think the idea of San Marzano is just as expensive no matter where the restaurant is located.
Pizza Hawaii cost 20, 90 lei and weighed 500 g. It's a lot or a little, it's up to everyone.
Overall, I was happy with both the pizza and the serving. The location was nothing special, or maybe I didn't notice. As a suggestion, maybe more comfortable chairs would be indicated.
Yes, it's still good pizza from San Marzano! What other locations would you recommend in Timisoara, where should there be a terrace?
How do you make Hawaiian Pizza Chicken?
You know we love to share simple, yet satisfying meals with you here at Meal Prep on Fleek. This recipe is no exception. Start by preheating the oven. Take 4 thawed Chicken breasts and season both sides with sea salt, pepper, and Italian seasoning. To make the meat more tender, place it in wax paper and lightly pound with a marinating prep tool (aka meat mallet) about 10 times per breast.
Place the seasoned, tenderized meat in a glass baking dish and cover with foil. Bake chicken as directed and then remove the foil and top with pizza sauce, shredded mozzarella cheese, and ham and pineapple. Return to the oven and bake until bubbly and starting to brown. Remove from the oven and let cool. Add parmesan and red chili flakes. Serve with steamed broccoli or any other favorite vegetable.