PIZZA with sausages and friarielli
G flour. 500, A cube of fresh yeast or dry seasoning (lard, butter or oil) gr.40, a teaspoonful of salt, a teaspoonful of sugar, 300 g warm water (the amount is dependent on the quality of the approximate flour)
Put the flour on a kitchen table, make a hole in the center and you say the dressing indicated. Pour water slowly with one hand, while with the other simultaneously knead the whole. When finished, knead with both hands for ten minutes.
Cover with a cloth and let rise for about two hours
Notes: The times are indicative of growth of the dough is all subject to weather conditions and seasons. The housewife expert immediately realize it when the dough has risen (must double its volume and becomes lighter).
Flour (the recipe), four bundles of friarielli, four sausages, a little white wine, provolone or mozzarella in 100 gr, garlic, oil, pepper, salt.
The friarielli in Naples are the friarielli slightly bitter leafy or small depending on the season (the winter is the best) and the vegetables that are sold in bundles, you the clean and washed by holding it and then proceed to the preparation
While the dough rises, you can cook the sausage and friarielli: Clean the friarielli and fry with oil, garlic and chili. Salt to taste. From the fry even the sausages with white wine.
Divide the dough in half, one part serves for the bottom and the other part serves to cover the pizza.
Roll out the dough and place on a baking sheet about 27x35 cm.
Distribute friarielli as the basis of the filling, then cut the sausage into slices, chunks of provolone or mozzarella and a sprinkling of Parmesan. The amount of filling may vary. Usually agrees to a layer consisting of friarielli and crumbled sausage. The friarielli must not be too wet otherwise the liquid leaks from the pizza during cooking making burn.
Cover the pizza with the other piece of dough spread and grease with a little 'oil or beaten egg.
The pizza left to grow for another hour.
Put then in a preheated oven 180 degrees for 30 minutes, and bon appetit!
To better enjoy the pizza with sausage and friarielli is recommended red wine or Letters Gragnano
this is the original recipe, you can make a classic pizza without cover the top with more pasta in this case l prefer a fresh cola