Pizza Sud-Est: An Italian Delight
Sud-Est
Equipment
- Equipment Needed
- Mixing bowl
- Rolling Pin
- Baking tray or pizza stone
- Oven
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup warm water
- 2 tbsp olive oil
- For the Toppings:
- ½ cup pomodoro sauce store-bought or homemade
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp capers
- 1 cup canned tuna drained and flaked
- ⅓ cup scaglie di provolone provolone shavings
- Optional: Fresh basil leaves for garnish
Instructions
- Step-by-Step Guide
- Step 1: Make the Dough
- In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-7 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the flour and salt.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Step 2: Prepare the Toppings
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- Prepare the pomodoro sauce if making it from scratch. Otherwise, set aside the store-bought sauce.
- Drain and flake the tuna, ensuring it’s not too watery.
- Gather and measure out all your toppings for easy assembly.
- Step 3: Assemble the Pizza
- Punch down the risen dough and divide it into two equal portions. Roll one portion into a thin circle or rectangle, depending on your tray or stone.
- Transfer the dough to a parchment-lined baking tray or directly onto the hot pizza stone if using.
- Spread a thin, even layer of pomodoro sauce over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella cheese over the sauce.
- Evenly distribute the capers and flaked tuna on top.
- Add a generous handful of scaglie di provolone for added richness.
- Step 4: Bake the Pizza
- Bake in the preheated oven for 12-15 minutes or until the crust is golden, the cheese is melted, and the edges are crispy.
- Remove from the oven and let it cool slightly before garnishing with fresh basil, if desired.
- Variations and Tips
- Vegetarian Option: Replace tuna with sliced artichoke hearts or sautéed mushrooms.
- Gluten-Free Dough: Use a gluten-free pizza dough mix or almond flour base.
- Dairy-Free: Substitute mozzarella and provolone with plant-based cheese.
- Extra Flavor: Add a drizzle of olive oil or balsamic glaze before serving.
Pizza Sud-Est is a vibrant twist on classic Italian pizza, featuring the tangy flavors of pomodoro (tomato), creamy mozzarella, briny capers, rich tuna, and shavings of provolone. From my own personal experience, this pizza is a true crowd-pleaser, combining unique toppings to create a medley of bold and delicious flavors. Let me show you how I make this delightful Italian dish step by step.
Notes on What to Expect When Making Pizza Sud-Est
- Dough Texture: The dough will be slightly sticky at first but becomes smooth and elastic as you knead it. Be patient and allow the dough to rise properly it should double in size. This step is crucial for achieving a light and airy crust.
- Flavor Balance: The toppings of Pizza Sud-Est offer a perfect mix of tangy, salty, and savory flavors. The pomodoro sauce provides a fresh and slightly acidic base, while the mozzarella melts into creamy perfection. The capers add a delightful briny burst, and the tuna contributes a meaty richness. The provolone shavings on top bring everything together with their sharp and nutty finish.
- Crust and Baking: Expect a crispy crust with a slightly chewy interior. If you’re using a pizza stone, the heat will give you an evenly cooked base, while a regular baking tray might result in a softer bottom.
- Aroma: As the pizza bakes, your kitchen will fill with the enticing smell of warm bread, bubbling cheese, and flavorful toppings.
- Appearance: Once baked, the pizza should have a golden crust, melted cheese with light browning, and vibrant pops of color from the capers and provolone shavings.
- Assembly Time: The actual preparation of toppings is quick and easy. Most of your time will be spent waiting for the dough to rise and the pizza to bake, so plan accordingly.
- Mess Factor: Making pizza from scratch can get a little messy, flour on the counter, sticky dough, and cheese shreds everywhere. Embrace it as part of the process, and don’t forget to clean as you go.
With this recipe, you’ll end up with a unique and flavorful pizza that’s well worth the effort.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Time to Stand (for dough resting): 1 hour
- Total Time: 1 hour 35 minutes
- Ease of Cooking: Moderate (beginner-friendly with patience)
- Servings: 4
- Calories (per serving): ~350 kcal
- Cost of Ingredients: Moderate ($15-$20, depending on ingredient quality)
- Cuisine: Italian
- Course: Main dish
- Equipment Needed:
- Mixing bowl
- Rolling pin
- Baking tray or pizza stone
- Oven
- Measuring cups and spoons
- Knife and cutting board
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Sud-Est now.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm water
- 2 tbsp olive oil
For the Toppings:
- ½ cup pomodoro sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp capers
- 1 cup canned tuna, drained and flaked
- ⅓ cup scaglie di provolone (provolone shavings)
- Optional: Fresh basil leaves for garnish
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Sud-Est now.
Step-by-Step Guide
Step 1: Make the Dough
- In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-7 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the flour and salt.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
Step 2: Prepare the Toppings
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- Prepare the pomodoro sauce if making it from scratch. Otherwise, set aside the store-bought sauce.
- Drain and flake the tuna, ensuring it’s not too watery.
- Gather and measure out all your toppings for easy assembly.
Step 3: Assemble the Pizza
- Punch down the risen dough and divide it into two equal portions. Roll one portion into a thin circle or rectangle, depending on your tray or stone.
- Transfer the dough to a parchment-lined baking tray or directly onto the hot pizza stone if using.
- Spread a thin, even layer of pomodoro sauce over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella cheese over the sauce.
- Evenly distribute the capers and flaked tuna on top.
- Add a generous handful of scaglie di provolone for added richness.
Step 4: Bake the Pizza
- Bake in the preheated oven for 12-15 minutes or until the crust is golden, the cheese is melted, and the edges are crispy.
- Remove from the oven and let it cool slightly before garnishing with fresh basil, if desired.
Variations and Tips
- Vegetarian Option: Replace tuna with sliced artichoke hearts or sautéed mushrooms.
- Gluten-Free Dough: Use a gluten-free pizza dough mix or almond flour base.
- Dairy-Free: Substitute mozzarella and provolone with plant-based cheese.
- Extra Flavor: Add a drizzle of olive oil or balsamic glaze before serving.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Sud-Est now.
#Pizza Sud-Est #ad
Nutritional Information Per Serving
- Calories: ~350 kcal
- Carbohydrates: 45g
- Protein: 18g
- Fat: 10g
- Fiber: 2g
Notes on What to Expect
Expect a pizza with a crispy yet chewy crust, tangy pomodoro sauce, and a delightful balance of salty capers and creamy tuna, complemented by melted cheeses. This combination offers a unique and bold flavor profile that’s both satisfying and refreshing.
Closing
I hope this guide has made making Pizza Sud-Est seem a little less daunting! Have you tried this recipe before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please leave your honest thoughts! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
