- fresh mozzarella cheese - 1 piece
- red onion - 1 piece
- Tomatoes - 1 Piece
- red wine vinegar - 1 piece
- pesto - 1 piece
- flour - 1 glass
- Basil - 1 Piece
- red pepper - 1 piece
- garlic - 1 piece
- mushrooms - 1 piece
- Balsamic Vinegar - 1 Piece
- black pepper - 1 piece
- batter - 1 piece
- olive oil - 1 piece
Ingredients Wash vegetables. We cut Mozzarella into small pieces. Put the mozzarella cheese in a bowl and pour about 1/4 cup of red wine vinegar and 1/2 cup of balsamic vinegar. Peel the onion, garlic and cook 2 tablespoons of basil. Finely cut all the ingredients. Add ingredients to the bowl with cheese and vinegar. Season with pepper. Gently stir to avoid tearing Mozzarella. We cut pepper into strips, and mushrooms in half. Allow the vegetables to marinate for an hour. Put the dough and let it rise again. Roll out the dough. Wrap some cheese in the edges. To eliminate the bubbles in the test, you need to walk with a fork. Wipe the dough with olive oil. While we were preparing the base of the pizza, the vegetables should have already been marinated. Remove the whole marinade from them. Pie until refueling. We lay a layer of pesto. We add mushrooms. Beautifully lay the rest of the ingredients. Bake in the oven until cooked. Bon Appetit!
Servings: 4