- Gurasa mai girbi - 500 Grams
- Gishiri mai yisti - 5 grams
- Salt salt - 1/2 teaspoons
- Man zaitun - 90 mililiters
- Albasa - 1 Kayan
- Tafarnuwa - 3 Hutu
- Courgettes - 800 Grams
- Tumatir a cikin ruwan 'ya'yan itace - 800 Grams
- Basil kore sabo - 30 Grams
- Capers - 15 Grams
- Mozzarella - 100 Grams
Za mu fara da gwaji. Gasa gari, gishiri da yisti, ka sanya wani fis tare da damuwa a tsakiyar. Mun zubo ruwan sha 300 na ruwa tare da man zaitun a cikin rami, haɗuwa sosai. Lokacin da dukkanin sinadarai na kullu sun haɗa gari sosai, zaka iya fara gurasa da kullu. Dole ne a gishiri kullu a cikin bangaskiya mai kyau don haka ya juya ya zama mai karfi - in ba haka ba an rufe pizza ba. Bayan gwangwani, sanya kullu a wuri mai dadi na minti 40 - ya kamata ya tashi. A halin yanzu, da kullu ya tashi - za mu shirya cika. Muna zafin man zaitun a cikin kwanon rufi, to, ku ƙone albasa da albasarta da aka yankakke. Bayan 'yan mintoci kaɗan, ƙara bishiyoyi masu tsirrai da tumatir a cikin ruwan' ya'yan itace tare da ruwa. Lokacin da tumatir suna tausasawa, rage zafi da kuma kayan lambu na noma don kimanin minti 20. A ƙarshen wuta, ƙara kayan ganyayyaki na Basil, cafe, gishiri da barkono zuwa kayan lambu mai cikawa, haɗuwa sosai kuma cire daga zafi. Lokacin da kullu ya tashi, ya zama wajibi a sake haɗuwa da shi sosai, raba shi cikin sassa hudu kuma ya mirgine kowannen su zuwa wani nau'i na zagaye tare da kauri na kimanin 0.5 cm Domin rabi na kowace Layer, muna watsa kayan lambu da cikawa da kuma wasu bukukuwa na mozzarella. Na biyu rabin gwaji an rufe shi da cika. Don haka mun rataye gefuna. Mun saka pizza a kan takarda mai greased, daga sama muna yin yanki (an yi haka don ruwan ya zama ba dole ba), muna nada shi daga sama tare da man fetur - kuma gasa har sai an shirya (kimanin minti 20 a digiri 180).
Ayyuka: 3-4