- gari - 3 3/4 Kofuna
- busassun yisti - 2 1/2 teaspoons
- Salt - 3/4 Teaspoons
- sukari - 3/4 Teaspoons
- ruwa - 1 1/3 Kofuna
- Man zaitun don yin burodi - Don dandana
- bank of yankakken tumatir - 1 yanki (400 g) shaƙewa)
- man zaitun - 2 teaspoons (cika)
- gishiri - 1/2 Teaspoon (shaƙewa)
- launin barkono ja - 2-6 Fuga (shaƙewa)
- manyan ganyen sabo ne - 6 guda (shaƙewa)
- Cikali Mozzarella - 360 Grams (cika)
- Cikali Parmesan - Don dandana (cika)
1. Mix gari, yisti, gishiri da sukari a cikin kwano. Ƙara ruwa kuma ka haɗu tare da cokali na minti daya. 2. Rufe kullu kuma yale ya tashi a cikin dakin zafin jiki na kimanin awa 2. 3. Sanya kullu a wuri mai laushi kuma a yanka shi a rabi. Yi amfani da sassan biyu ko sanya daya a cikin firiji don har zuwa 1 day (kafin a nannade). 4. Man zaitun man fetur mai yawa mai yawa da tarin mai dafa da girman nauyin 32x45 cm A saka kullu a kan tayar da burodi da kuma shimfiɗa shi zuwa ga baki. Idan ya koma baya, jira minti biyar, sannan ci gaba. Gilashin ya kamata ya zama na bakin ciki. 5. Yi amfani da tanda zuwa digiri 260. Yin amfani da maniyyi ko abincin abinci, hada tare da tumatir, man zaitun da gishiri. Cakuda zai zama ruwan sha. 6. Ko da yake sanya tumatir miya a kan dukan kullu. Tabbatar cewa miya ba ya tara a tsakiyar pizza. 7. Yayyafa wasu 'yan pinches na flappers barkono, sanya yankakken Basil da yanka na Mozzarella. 8. Gasa ga minti 20-25 har zuwa gefen gefen dan kadan. Yayyafa karin tare da Basil da cakulan Parmesan. Ku bauta wa zafi ko a dakin da zafin jiki.
Ayyuka: 1-2