大暑 夏野菜のピザ

大暑 夏野菜のピザ

Summer vegetable pizza 2 pizza dough: 90g strong flour 1+1/2 tbsp olive oil 50-60cc lukewarm water A pinch of salt 2 tsp sugar Dry yeast 2g Add olive oil and mix gently. Make a hole in the center and pour 80% of the water. Gradually mix the flour with the water. Add the remaining water little by little to the floury areas. The amount of water changes depending on the type of flour and temperature, so add while watching the situation. When it is no longer powdery and becomes a lump, cover it with a wet towel and let it sit for 2-3 minutes. Knead in the bowl for 2-3 minutes. It is good to knead using your body weight using your fingertips and palms. If the dough is too watery and sticks to your hands, dust your hands with strong flour and knead. Kneading the bread expands the gluten and makes it softer. If you want a thick dough like American pizza, knead it well. On the other hand, if you want a thin, crisp dough like Italian pizza, knead very little, just enough to hold the dough together. When it comes together to some extent, cover it with a rolled wet towel and let it rest for about 20 minutes. Depending on the temperature, it will expand to about twice its size. (It doesn’t have to be doubled.) Remove the dough from the bowl and cut it in half with a knife. Round both. One side will start to stretch, so cover the other side with a wet towel to keep it from drying out. Roll out the dough into a circle. You can also stretch it by hand, but this time it is stretched with a rolling pin. The fabric tends to shrink, so after stretching it out, cover it with a wet towel and let it rest for a while. In the meantime, I will extend another one. Roll out the rested dough to a diameter of 15-20 cm. Put it on aluminum foil to bake it on the fish grill. It can also be baked in an oven or toaster. Many summer vegetables are rich in water and potassium, and they have the effect of cooling the body’s heat. Use whatever veggies you have in your fridge, like corn, green pepper, paprika, okra, zucchini, eggplant, green beans, pumpkin, and edamame! Prepare the ingredients: Cut the zucchini into 3mm slices. Cut the eggplant into 3mm slices. Remove the stem from the okra and cut in half lengthwise. Cut the peppers into 3mm rounds. Cut the paprika into 3 mm pieces. Feel free to change the way you cut the vegetables. Poke holes in the surface of the dough with a fork. Apply 1 teaspoon (not listed) of olive oil all over the dough. Spread the preserved tomato sauce. (For how to make the tomato sauce, see the video of the small summer in July.) Arrange the vegetables. (The first piece is eggplant, zucchini, and paprika.) Sprinkle salt and drizzle olive oil over the surface of the vegetables. Moisture does not evaporate when baked, and it retains its juicy texture. Sprinkle desired amount of cheese. It will be completed in about 3 to 5 minutes on medium to low heat. The surface can burn easily, so check it several times during cooking. Bake in an oven or toaster at 250 degrees for 10 to 15 minutes. It is a measure of completion when the cheese is browned. Just like before, poke holes in the dough with a fork and brush with olive oil and tomato sauce. This time, add corn, okra, and peppers. Sprinkle with salt and drizzle with olive oil. This time, top with mozzarella cheese and sprinkle with pepper. If the surface is burning, you can cover the top with aluminum foil and bake. Two summer vegetable pizzas are ready! Arrangement: Use raw tomatoes instead of tomato sauce. Apply olive oil to pizza dough, add vegetables, salt, and cheese. Finally, drizzle all over with a generous amount of olive oil. It will be a simple pizza where you can feel the taste of the dough and the umami of the vegetables. Easy to make even if you don’t have tomato sauce. Making Calzone (Folding Pizza) Ingredients: Pizza dough: 2 pieces Egg: 1 Mayonnaise: Appropriate amount Tomato sauce: Appropriate amount Cheese: Appropriate amount Olive oil: Appropriate amount Salt: Appropriate amount Make an egg salad: Boil water in a pot, add eggs and boil for 8 minutes . Soak in water to cool and peel. Place the eggs in a bowl and mash with a fork. Season with mayonnaise and salt. Brush the dough with olive oil, leaving about 1cm outside. Place the tomato sauce, egg salad, and cheese on the top half of the dough. Lift and fold the bottom half. Firmly attach the adhesive part and fold it. Press down with a fork to keep the mouth from opening while baking. It burns easily, so be careful not to burn it by putting aluminum foil on it. The calzone is ready! Taisho: As the name suggests, Taisho is the hottest time of the year. The weather will continue to clear and the temperature will rise. There is also a custom to send a summer greeting card to people in order to take care of the severe heat. Also, on the midsummer day of the ox (July 30), there is a custom of eating eel to beat the heat. It seems that the custom can be traced back to Manyoshu.

#ヨガの料理＃野菜料理＃Yoga#ベジタリアン＃ピザ生地＃グリルでピザ
大暑：蝉の声、入道雲、夕立、猛暑日が続き、一年で最も暑さが厳しくなる時期です。今回はお好きな夏野菜を使って、魚焼きグリルでも作れる簡単ピザを紹介します。

日本は四季の移り変わりが鮮やかな国です。季節に寄り添って生きることで身体も心も健やかに暮らしていくことができるでしょう。24節気とは四季をさらに細かく、各季節を6つに分けたものです。日本では昔から24節気に従って農作業を行い、日常生活を送り、食を摂ってきました。

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