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Pizza mit Fleischbällchen, scharfer roter Sauce, Scamorza und Paprika
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Ingredients
Pizzateig
- 240 g Wasser
- 5 g frische Germ
- 1 TL Zucker
- Olivenöl, zum Einfetten
- 400 g Weizenmehl, universal
- 1 TL Salz
Fleischbällchen in scharfer, roter Sauce
- 30 g Brot, trocken (nur die Krume), in Stücken
- 40 g Milch
- 30 g Parmesan, in Stücken
- 3 Zweiglein Petersilie, frisch, Blättchen abgezupft
- 2 Knoblauchzehen, halbiert
- 125 g Faschiertes (vom Rind)
- 125 g Faschiertes (vom Schwein)
- 1 Ei (Größe M)
- ½ TL Salz
- 1 Prise schwarzer Pfeffer, gemahlen
-
1
rote Chilischote, frisch, entkernt, in Stücken
or 1 Chili, getrocknet - 20 g Zwiebeln, in Stücken
- 25 g Olivenöl, etwas mehr zum Einfetten
- 500 g passierte Tomaten
- 1 Prise Salz
- 1 TL Paprikapulver, edelsüß
Topping
- Weizenmehl, griffig, zum Bestreuen
- 1 Prise Oregano, getrocknet
-
150
g Scamorza, in Scheiben (7-8 mm)
or 150 g Mozzarella, in Scheiben (7-8 mm) - 80 g rote und gelbe Paprika, in Stücken (2-3 cm), siehe Tipp
- Nutrition
- per 1 Portion
- Calories
- 3512 kJ / 839 kcal
- Protein
- 40 g
- Carbohydrates
- 92 g
- Fat
- 35 g
- Saturated Fat
- 14 g
- Fibre
- 6.3 g
- Sodium
- 1066 mg
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