{"id":9805,"date":"2021-02-11T15:51:05","date_gmt":"2021-02-11T14:51:05","guid":{"rendered":"https:\/\/www.selleriesaft.com\/?p=9805"},"modified":"2024-03-29T12:14:38","modified_gmt":"2024-03-29T11:14:38","slug":"pizza-made-from-potato-dough","status":"publish","type":"post","link":"https:\/\/www.selleriesaft.com\/en\/pizza-aus-kartoffelteig\/","title":{"rendered":"Piz\u00adza made from pota\u00adto&nbsp;dough"},"content":{"rendered":"<p><strong>Ingre\u00addi\u00adents<\/strong> (for a&nbsp;pizza)&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 medi\u00adum potatoes<\/li>\n\n\n\n<li>3 tbsp <a href=\"https:\/\/amzn.to\/2OnSnGt\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Tapio\u00adca starch<\/a><\/li>\n\n\n\n<li>1\u20132 tsp <a href=\"https:\/\/amzn.to\/3cYgFBj\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Ita\u00adli\u00adan&nbsp;herbs<\/a><\/li>\n\n\n\n<li>1\/2 tsp <a href=\"https:\/\/amzn.to\/3d109jM\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">sea-salt<\/a><\/li>\n\n\n\n<li>350ml <a href=\"https:\/\/amzn.to\/3rYouLF\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Toma\u00adto passata<\/a><\/li>\n\n\n\n<li>2 stalks of celery<\/li>\n\n\n\n<li>1\u20132 tsp <a href=\"https:\/\/amzn.to\/376KXxO\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">ore\u00adga\u00adno<\/a><\/li>\n\n\n\n<li>a few flo\u00adrets of broccoli<\/li>\n\n\n\n<li>3\u20134 mush\u00adrooms<\/li>\n\n\n\n<li>1\/3 bunch of spring onions<\/li>\n\n\n\n<li>1\/2 red pepper<\/li>\n\n\n\n<li>5 cock\u00adtail tomatoes<\/li>\n\n\n\n<li>1 clove of garlic<\/li>\n<\/ul>\n\n\n\n<p><strong>Pre\u00adpa\u00adra\u00adti\u00adon: <\/strong><\/p>\n\n\n\n<p>Pre\u00adheat the oven to 200\u00b0C. <\/p>\n\n\n\n<p>Peel the pota\u00adtoes and cook over steam. Let cool down. Knead with the tapio\u00adca starch (or pota\u00adto flour), Ita\u00adli\u00adan herbs and salt. Roll out the dough thin\u00adly bet\u00adween 2 pie\u00adces of bak\u00ading paper with a rol\u00adling pin and first bake it wit\u00adhout any top\u00adpings for about 15\u201320 minu\u00adtes, then turn it over and bake it again for about 5\u201310 minu\u00adtes until the edges are nice and crispy.&nbsp;<\/p>\n\n\n\n<p>For the toma\u00adto sau\u00adce, sim\u00admer the pas\u00adsa\u00adta with the chop\u00adped cele\u00adry sticks, ore\u00adga\u00adno and optio\u00adnal salt for about 25\u201330 minu\u00adtes. Then puree the sau\u00adce in the blender.&nbsp;<\/p>\n\n\n\n<p>Mean\u00adwhile, steam the broc\u00adco\u00adli. Hal\u00adve the toma\u00adtoes, cut the pep\u00adpers into small pie\u00adces or strips, cut the spring oni\u00adons into rolls and sli\u00adce the mush\u00adrooms thin\u00adly. Chop gar\u00adlic finely.&nbsp;<\/p>\n\n\n\n<p>Spread the toma\u00adto sau\u00adce on the pre-baked piz\u00adza dough and then top it gene\u00adrous\u00adly with the pre\u00adpared vege\u00adta\u00adbles and sprink\u00adle with ore\u00adga\u00adno. Bake again in the oven for about 10 minutes.&nbsp;<\/p>\n\n\n\n<p><strong>Bon appe\u00adtit!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>This piz\u00adza based on pota\u00adto dough is a plea\u00adsu\u00adre wit\u00adhout reg\u00adrets. It does not con\u00adtain glu\u00adten or grains and does not con\u00adtain any radi\u00adcal&nbsp;fats.&nbsp;<\/p>","protected":false},"author":2,"featured_media":9818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wp_typography_post_enhancements_disabled":false,"footnotes":""},"categories":[6],"tags":[93,92,37,99,122,98,28,407],"class_list":["post-9805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgerichte","tag-brokkoli","tag-fruehlingszwiebeln","tag-kartoffeln","tag-pilze","tag-pizza","tag-stangensellerie","tag-streptokokken","tag-tapiokastaerke"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/posts\/9805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/comments?post=9805"}],"version-history":[{"count":0,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/posts\/9805\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/media\/9818"}],"wp:attachment":[{"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/media?parent=9805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/categories?post=9805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.selleriesaft.com\/en\/wp-json\/wp\/v2\/tags?post=9805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}