Everyone loves pizza and tonight we’re going to teach you how to make one from scratch. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Lazaro Sifuentes
The Restaurant: Finka Table & Tap in West Kendall
The Dish: Manchego Pizza
2 cups flour
1 tsp. yeast
3/4 cups water
1 tsp. salt
3 tbs. olive oil
2 oz. tomato sauce3 oz. grated mozzarella cheese
2 1/2 oz. grated manchego cheese
3 oz. Spanish chorizo sausage
1 oz. Peruvian black olives
drizzle pesto sauce.
1 1/2 cups pureed tomatoes
1/2 cup tomato paste
2 tbs. Garlic
5 leaves basil
1 tsp. salt
1 tsp. sugar
1 tsp. oregano
Method of Preparation:
– Start by making the sauce. In a blender, add pureed tomatoes, tomato paste, fresh basil, garlic, oregano, salt and sugar. Blend on low until it’s mixed well. Set aside.
– For the dough- add all-purpose flour and salt to a bowl. Mix yeast in water and add that to the bowl. Knead by hand to get the right consistency. Add olive oil and extra flour if you need it. Continue kneading until the dough is tacky, then put it in a bowl with a bit of olive oil, cover it with plastic wrap and let it sit for an hour to rise..
– Once the dough has risen, place dough on a floured surface and begin to spread it out using your hands or a rolling pin. Push the dough at the edges with your fingers to form a 12″ circular shape.
– Next, spread tomato sauce to cover the pie leaving one inch of plain crust. Add grated mozzarella cheese, grated manchego cheese, ground Spanish chorizo and Peruvian olives. Chef finishes by cracking an egg in the center of the dough. Bake at 350 degrees for about twenty minutes.
Once the crust is golden, slice the pizza and finish with a drizzle of pesto sauce and a little more manchego cheese.
Serving suggestion: Double IPA Beer
Finka Table & Tap
14690 SW 26th St.
Miami, FL 33175
Bring in a printed copy of the recipe and get a complimentary draft beer with your meal now through Nov. 16.