The key ingredient in this fun pizza recipe is champagne. It is both in the dough and in the tomato filling.
It delicately changes the taste, but of course the main fan is not in this, but simply in the knowledge that pizza is not simple, but … yes! – on champagne.
In general, champagne is a great idea for any dough – not only for pizza, but also for pie. Champagne, due to the bubbles, makes the dough light, tender, airy. A pleasure, not a dough.
For the test:
- 1/4 cup warm water
- 1 tsp Sahara
- 1/2 sachet of dry yeast
- 1/4 glasses of champagne
- a pinch of salt
- 1.5 cups flour
- For filling:
- 1 tbsp olive oil
- 1/2 small onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 5 medium sized tomatoes, coarsely chopped
- 1/3 glasses of champagne
- 1 tbsp tomato paste
- pinch of oregano
- a pinch of basil
- salt and pepper to taste
- For topping:
- 100 g mozzarella
We start by making the dough. For everything to work out as it should, first of all you need the right water – not too hot and not too cold 40-45C. In too cold water, the yeast will not work, in too hot, too. Mix warm water with sugar in a bowl. Stir until it is completely dissolved. Then sprinkle yeast on top of the water. Leave on for 10 minutes. During this time, the mixture will begin to bubble. Add champagne to it, and then pour in the salt, then gradually stir in the flour. Knead the dough with a spoon and then with your hands. In general, knead the dough for at least 6-7 minutes. Roll the finished dough into a ball, put in a large bowl, covered with a towel on top. Leave in a warm place for about an hour.
Now switch to the preparation of the filling. Heat olive oil, and then add onions and garlic. Fry lightly, then add the tomatoes and reduce the heat to a minimum and cook for 15 minutes, stirring frequently. After that add champagne, tomato paste and herbs, mix. Turn off the heat and leave the mixture under the lid until the dough is ready for further procedures.
Preheat the oven to 230C. Take the risen dough in your hands and lightly slap your palms on all sides. This is necessary so that excess air bubbles come out. Flatten the dough, and then gently, without crushing, stretch the dough to bring its shape closer to the circle. Modify with a rolling pin.
Put the dough sheet of foil and then on the wire rack. You can use a baking sheet, but the dough will rise more magnificent than we would like.
Put the filling on the dough evenly, and lay the mozzarella cut into thin slices on top. Bake in the oven for 25 minutes. Remove from oven and let pizza stand for 3-4 minutes before slicing.