Yummy

Recipe of Delicious Pizza de Jorge 🥰

  • By Louise Guzman
  • 02 Mar, 2020
Recipe of Delicious Pizza de Jorge 🥰
Recipe of Delicious Pizza de Jorge 🥰

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Pizza de Jorge 🥰. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Pizza de Jorge 🥰 Recipe. Luego repetir la acción sin más tomate pero si menjunje. Pizza Place Información General de Joes Pizza el Recreo de Jorge: La pizzeria Joes Pizza el Recreo de Jorge tiene su local comercial en el pueblo de Las Piedras, Puerto Rico.

You can cook Pizza de Jorge 🥰 using 22 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pizza de Jorge 🥰

  1. Make ready 2 cup of Wheat flour.
  2. Prepare 1 cup of rice flour.
  3. Make ready 2 cups of refined flour.
  4. Make ready 1 package of yeast.
  5. Take 1 of tbln Sugar.
  6. Take 1 tablespoon of salt.
  7. Take 1 3/4 cup of Boiling water.
  8. Take 1 tablespoon of Olive oil.
  9. Make ready of Blue cheese.
  10. Take of Parmesan cheese.
  11. Prepare of Danbo cheese.
  12. Prepare of Tomato Sauce.
  13. It’s 2 of Shallots.
  14. Take 1 of medium onion.
  15. Prepare 3 of garlic cloves.
  16. You need of Basil.
  17. You need of Oregano.
  18. Take of Parsley.
  19. Take of Salt.
  20. It’s of Sugar.
  21. Prepare of Onion powder.
  22. It’s of Pepper.

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Pizza de Jorge 🥰 step by step

  1. Mix wheat flour, rice flour, refined flour, package of yeast, salt, sugar.
  2. Add in water to dry mixture and slowly mix the yeast portion. Let it set for 20-30 minutes..
  3. Start of sauce ingredients Chop up onion, garlic, shallot very thinly.
  4. Add in garlic to the oil before it’s hot. Once it begins to fry add the rest of the chopped veggies..
  5. Add Dry parsley, basil, salt, pepper, powdered onion & sugar.
  6. Add in tomato purée and mix, keep at a soft rolling boil..
  7. Grab dough and knead it then let it rest for 20 minutes.
  8. .

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