<p>Aluat:</p>
<p>440 g faina</p>
<p>20 g drojdie proaspata sau 6 g uscata</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>20 g zahar</p>
<p>20 g ulei</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
<script type="text/javascript" class="teads" src="//a.teads.tv/page/176829/tag" async="true"></script> 

</div>

<p>300 ml apa</p>
<p>1,5 lingurita sare</p>
<p>Umplere:</p>
<p>300 g smantana (20%)</p>
<p>50 g cascaval</p>
<p>100- 150 g sunca afumata sau kaiser</p>
<p>sare, piper dupa gust</p>
<p>1- 2 catei de usturoi</p>
<p>1 ceapa mica</p>
<p>Dimensiune tava de copt: 30 * 40 cm</p>
<p>Mod de preparare:</p>
<p>Se dizolva drojdia si zaharul in apa calda.</p>
<p>Se adauga o treime din faina si se amesteca bine.</p>
<p>Il las 10-15 minute.</p>
<p>Pun sare si adaug ulei.</p>
<p>Adaug restul de faina.</p>
<p>Framant aluatul 5 minute.</p>
<p>Aluatul va fi moale, neted si usor lipicios.</p>
<p>Il puteti framanta intr-un mixer.</p>
<p>Il acoper si il las la crescut 30 de minute, ar trebui sa creasca de 2 ori.</p>
<p>Acopar foaia de copt cu hartie de copt si in plus ung cu ulei.</p>
<p>Am intins aluatul si il intind pe toata tava de copt.</p>
<p>Ungeti partea de sus al aluatului cu ulei si lasati-l sa se odihneasca 20 de minute.</p>
<p>Porniti cuptorul sa se incalzeasca pana la 240°C.</p>
<p>Umplere:</p>
<p>Dau branza pe razatoarea fina.</p>
<p>Adaug cascaval la smantana si usturoi pisat.</p>
<p>Adaug sare si piper negru dupa gust si amestec.</p>
<p>Am taiat ceapa in jumatati de rondele, sunca sau kaiserul in felii.</p>
<p><img class="alignnone size-full wp-image-21636" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/ceapa.jpg" alt="" width="737" height="408" /></p>
<p>Ung aluatul cu sos, deasupra pun sunca si ceapa.</p>
<p><img class="alignnone size-full wp-image-21637" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/pizza.jpg" alt="" width="741" height="413" /></p>
<p>Il transfer la cuptorul preincalzit.</p>
<p><img class="alignnone size-full wp-image-21638" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/ceapa-si-sunca.jpg" alt="" width="742" height="417" /></p>
<p>Trebuie sa coaceti la 200 ° C timp de 15- 20 de minute.</p>
<p><img class="alignnone size-full wp-image-21639" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/pizza-la-cuptor.jpg" alt="" width="738" height="409" /></p>
<p>Pizza trebuie servita fierbinte!</p>
<p><img class="alignnone size-full wp-image-21640" src="https://bucatarianoastra.online/wp-content/uploads/2023/04/pizza-cu-sunca.jpg" alt="" width="738" height="407" /></p>
<div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="3" style="float: none; margin:10px 0 10px 0; text-align:center;">
<div data-type="_mgwidget" data-widget-id="1258117"> 
</div> 
<script>(function(w,q){w[q]=w[q]||[];w[q].push(["_mgc.load"])})(window,"_mgq"); 
</script> 

</div>

<div style="font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;"></div></p>