PIZZA alla PERUGINA Recipe

Name: PIZZA alla PERUGINA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 For the sauce; 2 cup tbsp olive oil; 1 pc onion finelychooped; 1 pc garlic clove, crushed; 14 oz can chopped tomatoes; 1 For pizza base; 2 1/2 cup flour; 1/2 tsp salt; 1 tsp fast-raising yeast; 1 For topping; 1/2 red bell pepper, sliced into rings; 1/2 yellow bell pepper, sliced into rings; 1/2 green bell pepper, sliced into rings; 5 oz mozzarella cheese, sliced; 1 cup pepperoni sausage, thinly sliced; 1/2 cup bacon; 1/2 cup ground meat; 1/2 cup sausage; 8 black olives, pitted; 3 pcs sun dried tomatoes; 1/2 tsp dried oregano

Servings: persons

1 For the sauce
2 cup tbsp olive oil
1 pc onion finelychooped
1 pc garlic clove, crushed
14 oz can chopped tomatoes
1 For pizza base
2 1/2 cup flour
1/2 tsp salt
1 tsp fast-raising yeast
1 For topping
1/2 red bell pepper, sliced into rings
1/2 yellow bell pepper, sliced into rings
1/2 green bell pepper, sliced into rings
5 oz mozzarella cheese, sliced
1 cup pepperoni sausage, thinly sliced
1/2 cup bacon
1/2 cup ground meat
1/2 cup sausage
8 black olives, pitted
3 pcs sun dried tomatoes
1/2 tsp dried oregano

1
To make the sauce, heat the oil in a pan and then add the onion and garlic.
2
Fry gently for about 6-7 minutes until softened.
3
Add the tomatoes and stir in the tomatoe paste.
4
Bring to a boil and boil rapidly for 5 minutes until reduced slightly.
5
Remove the pan from the heat and leave to cool.
6
For the pizza base, lightly grease a 12 inch round pizza tray.
7
Sift the flour and salt into a bowl.
8
Sprinkle over the fast-rising yeast and make a well in the center.
9
Pour in about 3/4 cup warm water and olive oil, and then mix to a soft dough.
10
Place the dough on a lightly floured surface and knead for about 5-10 minutes until smooth.
11
Roll out to a 10in round making the edges slightly thicker than the center.
12
Lift the dough on to the pizza tray
13
Spray the tomatoe sauce over the dough and then top with the peppers, mozzarella, pepperoni sausage, ground meat, bacon, sausage, black olives and tomatoes.
14
Sprinkle over the oregano and drizzle with olive oil.
15
Cover loosely and leave in a warm place for 30 minutes.
16
In the meantime preheat the oven to 425AF.

1706

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 For the sauce, 2 cup tbsp olive oil, 1 pc onion finelychooped, 1 pc garlic clove, crushed, and more.

Yes, PIZZA alla PERUGINA falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

PIZZA alla PERUGINA

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions