Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza 


Fixings 

 PIZZA DOUGH: 

 2 mugs/500 ml tepid water 

 1 solid shape or 2 tablespoons/30 ml new yeast 

 4 mugs/1 L generally useful flour 

 2 tablespoons/30 ml additional virgin olive oil 

 1 teaspoon/5 ml salt 

 SPINACH AND FONTINA PIZZA: 

 1 formula Pizza Dough 

 3 tablespoons/45 ml additional virgin olive oil 

 2 cloves garlic, peeled and pounded 

 1 group new spinach, washed, dried and trimmed 

 Salt 

 2 ounces/75 g fontina cheddar, cut 

 ESCAROLE, ANCHOVY, PINE NUT AND RAISIN PIZZA: 

 1 formula Pizza Dough 

 4 tablespoons/60 ml additional virgin olive oil 

 3 anchovies, in addition to additional anchovies, for garnish, discretionary 

 2 cloves garlic, pounded 

 1 glass/250 ml olives 

 1/2 glass/125 ml pine nuts 

 1/2 glass/125 ml raisins 

 1 group escarole, washed, dried and trimmed 

 PROSCIUTTO COTTO AND SCAMORZA PIZZA: 

 1 formula Pizza Dough 

 4 ounces/100 g prosciutto cotto, cut 

 2 ounces/75 g smoked scamorza cheddar, meagerly cut 

 5 to 7 sun-dried tomatoes, slashed 

 Additional virgin olive oil, for brushing 

 Salt 

 Headings 

  • Add the water to a dish. At that point include the yeast a little at once and separation the 3D shape of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break up in the warm water and let stand for 2 minutes.
  • Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has retained the fluid. Work the batter until the blend turns into an even mixture consistency. In the event that fundamental, add somewhat more flour to assimilate any abundance fluid. 


  • Separate the batter into 4 rise to divides to make singular size pizzas. Place on a daintily floured surface or dish and cover with a fabric. Let rest for 60 minutes at room temperature or until the batter has multiplied in size. Yield: 4 servings 


 For the spinach and fontina pizza: 

  • Preheat the stove to 400 degrees F. Stretch out the pizza batter and take off on a daintily floured surface. In a skillet warmth the olive oil and chestnut the garlic. Include the spinach and saute until simply withered. Include salt, to taste and let cool. 


  • Add the sauteed spinach to 1/2 the mixture and top with cuts of fontina cheddar. Fold the batter over. Squeeze the inverse closures of the mixture together to seal. Gently brush the batter with olive oil and sprinkle with salt. Prepare for roughly 15 minutes. 


For the escarole, anchovy, pine nut and raisin pizza: 

  • Preheat the broiler to 400 degrees F. Stretch out the pizza batter and take off on a softly floured surface. In a griddle include the olive oil, anchovies, and chestnut the garlic. Include the olives, pine nuts, raisins and broil together for one more moment. Include the escarole and cook until shriveled. 


  • Include the sauteed escarole onto one portion of the mixture. Extra anchovies might be included. Fold over. Squeeze the inverse finishes together. Gently brush the mixture with olive oil and sprinkle with salt. Heat for roughly 15 minutes. 


For the prosciutto cotto and scamorza pizza: 

  • Preheat the stove to 400 degrees F. Stretch out the pizza mixture and take off on a delicately floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the mixture. Fold over. Squeeze the inverse finishes together to seal. Daintily brush the batter with olive oil and sprinkle with salt. Prepare for roughly 15 minutes.