{"id":21551,"date":"2015-08-24T00:00:00","date_gmt":"2015-08-24T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/pizza-romana-con-berenjenas-al-pesto-genoves"},"modified":"2019-11-12T08:43:06","modified_gmt":"2019-11-12T13:43:06","slug":"pizza-romana-con-berenjenas-al-pesto-genoves-receta","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/pizza-romana-con-berenjenas-al-pesto-genoves-receta\/","title":{"rendered":"Pizza Romana Con Berenjenas Al Pesto Genov\u00e9s"},"content":{"rendered":"<div id=\"Body_MasterContent_element_2608_BodyFieldHolder\">\n<article>\n<p><span style=\"color: rgb(102, 102, 102); line-height: 22px; font-family: georgia; font-size: 15px;\"><\/p>\n<p><span style=\"font-family: Arial;\"><span style=\"color: rgb(0, 0, 0);\"><strong><span style=\"font-size: 16px;\">Pizza romana al pesto genov\u00e9s con berenjenas<\/span><\/strong><\/span><\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" title=\"Pizza romana con berenjenas al pesto genov\u00e9s\" alt=\"Receta de Pizza romana con berenjenas al pesto genov\u00e9so\" src=\"\/files\/Images\/Bulletins\/Gastronomy\/recipe_pizza_romana_eggplant_pesto\/Recipe-Pizza-Romana-Eggplant-Pesto-01.jpg\"><\/p>\n<p><span style=\"padding: 0px 0px 10px; width: 250px; color: rgb(0, 174, 239); font-family: georgia; font-size: 21px; border-bottom-color: rgb(153, 153, 153); border-bottom-width: 1px; border-bottom-style: dotted; float: left;\"><\/span><br \/>\n<span style=\"font-size: 13px;\"><strong><span style=\"color: rgb(0, 0, 0);\">Ingredientes de la masa<\/span><\/strong><\/span><br \/>\n500 gr. Harina doppio.<br \/>\n<br \/>\n2,5  gr. Levadura en polvo.<br \/>\n15 gr. Sal.<br \/>\n10 gr. Aceite oliva.<br \/>\n640 gr. Agua.<\/p>\n<p><span style=\"padding: 0px 0px 10px; width: 250px; color: rgb(0, 174, 239); font-family: georgia; font-size: 21px; border-bottom-color: rgb(153, 153, 153); border-bottom-width: 1px; border-bottom-style: dotted; float: left;\"><\/span><br \/>\n<span style=\"color: rgb(0, 0, 0); font-size: 13px;\"><strong>Condimentos<\/strong><\/span><br \/>\n250 gr. Mozarella  fior di latte. <br \/>\n40 gr. Aceite de oliva extra virgen. <br \/>\nSal y pimienta al gusto. <br \/>\n400 gr. Berenjenas cortadas muy finas, como si fuera papel. <br \/>\n100 gr. Salsa pesto. <br \/>\n30 gr. Nueces. <\/p>\n<p><span style=\"padding: 0px 0px 10px; width: 250px; color: rgb(0, 174, 239); font-family: georgia; font-size: 21px; border-bottom-color: rgb(153, 153, 153); border-bottom-width: 1px; border-bottom-style: dotted; float: left;\"><\/span><br \/>\n<span style=\"font-size: 13px;\"><strong><span style=\"color: rgb(0, 0, 0);\">Ingredientes para la salsa pesto <\/span><\/strong><\/span><br \/>\n124 gr. Albahaca fresca de hoja peque\u00f1ita. <br \/>\n250 gr. Pi\u00f1ones.<br \/>\n90 gr. Queso parmesano rallado. <br \/>\n280 gr. Aceite de oliva extra virgen. <br \/>\n6 gr. Sal gorda. <br \/>\n1 diente de ajo pelado. <br \/>\n<\/span><\/p>\n<\/p>\n<p><span style=\"font-family: Arial;\"><strong><span style=\"color: rgb(0, 0, 0); font-size: 13px;\">Elaboraci\u00f3n de la salsa pesto<\/span><\/strong><\/span><br \/>\nPonemos en la mezcladora el\u00e9ctrica los pi\u00f1ones, el ajo, la sal y la albahaca. A\u00f1adimos el aceite y trituramos todo a velocidad m\u00e1xima durante unos 10-12 segundos. Paramos y mezclamos bien. Volvemos a triturar durante unos 6 segundos y retiramos. Ponemos la crema resultante en un recipiente de cristal. Le a\u00f1adimos el queso y terminamos de remover todo. Lo reservamos tapado en la nevera hasta su utilizaci\u00f3n posterior. <\/p>\n<p><span style=\"color: rgb(0, 0, 0); font-family: Arial; font-size: 13px;\"><strong>Preparaci\u00f3n de la masa de la pizza<\/strong><\/span><br \/>\nIntroducir en un cuenco la harina y la levadura y vamos agregando el agua poco a poco hasta el 80% del total. Cuando la mezcla comience a formarse, a\u00f1adimos la sal y el aceite e incorporamos gradualmente el agua restante. Es el momento de mezclar todo hasta lograr una masa bien refinada. Lo guardamos y dejamos reposar en un bol de cristal bien cubierto. Hay que dejarlo fermentar durante cuatro horas a temperatura ambiente. Despu\u00e9s de transcurrido ese tiempo, extendemos la masa de la pizza con las manos hasta conseguir una forma ovalada. La colocamos en una bandeja especial para soportar altas temperaturas. Calentamos el horno a 200\u00ba C (390\u00ba F), introducimos la masa durante 5 minutos y despu\u00e9s la retiramos. Colocamos la berenjena en toda la base de la pizza cubri\u00e9ndola por completo, salpimentamos y ponemos un poco de aceite de oliva extra virgen. Ahora volvemos a hornear de 7 a 9 minutos. Lo retiramos del horno y decoramos con el pesto y las nueces. Ya est\u00e1 listo para servir.<span style=\"color: rgb(0, 174, 239); font-family: georgia; font-size: 18px; vertical-align: baseline;\"> \u25a0<\/span><\/p>\n<p>\n<\/span><\/article>\n","protected":false},"excerpt":{"rendered":"<p>Para olvidarse de las t\u00edpicas y aburridas pizzas que se venden en cada rinc\u00f3n del planeta, el chef de azureazure.com, Fabio Morisi, le ense\u00f1a a preparar una original y sana.<\/p>\n","protected":false},"author":59,"featured_media":15047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.6) - 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