NLO (neidentifikovani leteći objekat) je specijalitet Botako picerije, jedne od najboljih picerija u Beogradu. Fenomenalno testo bogato filovano slojevima njeguškog pršuta, praške šunke, dimljenih crnih maslina u vinu, šampinjonima, svežim paradajzom, pavlakom i sirom, i sve to preklopljeno još jednim testom, sa savršenim namotajem koji je posut susamom, pa onda još pride i bogato nafilovana povšina sa pavlakom i sirom. Sve to glavni pica majstor sprema pred vama, a onda ide u peć na drva. Nakon brojnih degustacija, jer smo bili navučeni na NLO, vremenom sam došla do recepta za moju kućnu verziju NLO. Nije ista naravno, ali nije ni loša. Ovde možete pogledati i FB stranicu Botaka, a detaljan članak o Botaku možete pročitati kod Katarine na blogu Eating with passion.
Ovo je recept za NLO koja se pravi i peče na obrnutom plehu od rerne, a količina je dovoljna za 6-8 osoba.
TESTO
600g mekog brašna
5g suvog kvasca
prstohvat šećera
ravna kašičica soli
2 kašike maslinovog ulja
300ml tople vode
FIL
100g njeguške pršute - suve svinjske pršute
100g praške šunke - tanji veći komadi
180g kisele pavlake
1 veći paradajz oko 250g - kockice pulpe
100-130g crnih maslina bez koštica (iz crnog vina ako ih nađete)
200g Mozzarele ili rendane Gaude
4 velikih šampinjona (može i više)
40g Parmigiano-Reggiano
origano
PREMAZ
180g kisele pavlake
250g rendane Gaude
origana
JOŠ
malo ili susamovog ulja
belog kukuruzno brašna (ne palenta)
susam
TESTO
U šerpu sipati pola količine brašna, so, šećer, kvasac, toplu vodu, maslinovo ulje, pa pomešati. Postepeno dodati ostatak brašna i zamesiti glatko i elastično testo koje se ne lepi za ruke. Ostaviti testo u šerpi da se odmara oko sat vremena. Uključiti rernu na 230 stepeni. Testo potom premesiti, i podeliti na dva dela. Dobro posuti radnu površinu belim kukuruznim brašnom, ne palentom, pa oklagijom rastanjiti kuglu testa u kružni oblik prečnika oko 32cm.
FILOVANJE
Pleh od rerne okrenuti naopačke, pa ga sasvim blago nauljiti salvetom koju ste namočili u malo ulja. Posuti ga kukuruznim brašnom pa prebaciti razvučen krug testa na pleh tako da testo prelazi ivice i pada sa strane. Služite se oklagijom i dodatno kukuruznim brašnom da prenesete testo. Poređati po celoj površini njeguški pršut (ili neku drugu pršutu) i prašku šunku koju ste rukama iscepkali na veće komade. Veći komadi sprečavaju da tečniji sastojci ugnjecave donje testo. Preko staviti tanke listiće svežih šampinjona, masline, pobacati sitne kockice pulpe paradajza (bez semenki i soka). Kašičicom na desetak mesta spustiti pavlaku ali bez razmazivanja. Naneti rendanu Gaudu ili šnite mozzarele i posuti sa parmezanom. Posuti sa malo origana.
Razvući i drugu kuglu testa i staviti je preko fila. Blago prstima pritisnuti obod da se spoje ivice. Iseći višak ako ga ima, pa preklapati ivicu sa falticama. Faltice se dobiju tako što se testo vrti oko svoje ose, a posle svakog namotaja bočnom stranom kažiprsta pritisnete ukoso, pa opet namotate, pritisnete dobro... Obod premazati mešavinom maslinovog ili susamovog ulja i vode. Nemojte premazivati centar. Samo obod posuti susamom. Izbockati viljuškom površinu pice i staviti da se peče na 230 stepeni oko 15 minuta, smanjiti na 160 i peći još 10 minuta, a onda uključiti donji grejač i peći još 10 minuta.
Razvući i drugu kuglu testa i staviti je preko fila. Blago prstima pritisnuti obod da se spoje ivice. Iseći višak ako ga ima, pa preklapati ivicu sa falticama. Faltice se dobiju tako što se testo vrti oko svoje ose, a posle svakog namotaja bočnom stranom kažiprsta pritisnete ukoso, pa opet namotate, pritisnete dobro... Obod premazati mešavinom maslinovog ili susamovog ulja i vode. Nemojte premazivati centar. Samo obod posuti susamom. Izbockati viljuškom površinu pice i staviti da se peče na 230 stepeni oko 15 minuta, smanjiti na 160 i peći još 10 minuta, a onda uključiti donji grejač i peći još 10 minuta.
Izvaditi NLO, ostaviti par minuta, pa premazati sa pavlakom i posuti kačkavaljem i origanom, štedeći obod. Vratiti u isključenu rernu samo da se kačkavalj otopi. Iseći na osmine i uživati.
DOUGH
10g of dry yeast
1.1g of flour
teaspoon of salt
5 tablespoons of olive oil
550g of warm water
I made almost double the amount of dough that I needed in this recipe since I did not know how much I would need. You can scale down the recipe to almost 50%, but I suggest you make it like this and use the left over dough for making another pizza or bread sticks like I made them You can use your favorite recipe for pizza dough just double it since you will need the dough for the bottom and the top. I made the UFO on the back side of the oven pan since I needed it to be as large as possible and the sides that are rolled needed to hang of the pan. You can roll the dough out on the baking paper and transfer the whole UFO in the pan.
FILLING
100g of prosciutto
100g ham
180g sour cream
1 tomato-pulp without seeds and juice, diced
100-130g black olives
200g mozzarella or Gouda
3 large mushrooms
40g Parmigiano Reggiano
oregano
TOPPING
180g sour cream
250g Gouda
ADDITIONAL
sesame or olive oil
white corn flour (not polenta or corn meal)
sesame seeds
To make the dough place the flour, yeast, salt,, warm water and olive oil in a pot, stir and then gradually add the remaining flour and knead until you get a nice and elastic dough. Leave it to rest in a bowl for app. 60 minutes. Knead again, and punch all the air out. Grab around 600g of the dough. Throw a handful of white corn flour (not polenta) on a work surface and roll out the dough to a 32cm diameter. sprinkle the top with corn flour and transfer with a rolling pin on the up-side-down oven pan that you have oiled and sprinkled with corn flour. The dough will stretch and now fall off the sides of the pan, and that is what we want.
Place the prosciutto pieces and ham that you have ripped into large pieces on top of the dough. Place thinly sliced mushrooms, cubes of tomato pulp, and drop, do not smear the sour cream in around 10 places. Place mozzarela or other cheese and Parmigiano-Reggiano. Use oregano if you like.
UFO PIZZA
A COPY CAT RECIPE OF ONE OF THE BEST PIZZERIAS IN BELGRADE
A COPY CAT RECIPE OF ONE OF THE BEST PIZZERIAS IN BELGRADE
My husband and I were hooked on this fantastic pizza place we found in Belgrade that serves the best pizza in town. They have a wood burning oven and a fantastic selection of pizzas and this UFO. Why is it called a UFO? Well, it is not a pizza, it is not a calzone, it is a double crusted pizza stuffed with goodness. Something like Chicago styled pan pizza. Smoked black olives infused with red vine, mozzarella, prosciutto, mushrooms, ham, sour cream, and a crust with sesame seeds. We were so infatuated with the place that we ended up going there 5 times last month. I wanted to recreate this UFO at home, even though I do not have a wood burning oven. I came pretty close, damn close! If you are lucky and can get your hands on store bought smoked black olives infused in red vine, use them by all means. I made my home version with olives soaked in vine, but that does not come close. If you are ever visiting Belgrade, besides the local delicasies, drop by this place, Botaco pizzeria and order yourself a UFO, or a NLO as it is called here, and tell them I sent you there! They are located here, and they deliver, but only to a small area in Belgrade. Catherine from the blog Eating with passion wrote a great review with pictures that you can see here.
10g of dry yeast
1.1g of flour
teaspoon of salt
5 tablespoons of olive oil
550g of warm water
I made almost double the amount of dough that I needed in this recipe since I did not know how much I would need. You can scale down the recipe to almost 50%, but I suggest you make it like this and use the left over dough for making another pizza or bread sticks like I made them You can use your favorite recipe for pizza dough just double it since you will need the dough for the bottom and the top. I made the UFO on the back side of the oven pan since I needed it to be as large as possible and the sides that are rolled needed to hang of the pan. You can roll the dough out on the baking paper and transfer the whole UFO in the pan.
FILLING
100g of prosciutto
100g ham
180g sour cream
1 tomato-pulp without seeds and juice, diced
100-130g black olives
200g mozzarella or Gouda
3 large mushrooms
40g Parmigiano Reggiano
oregano
TOPPING
180g sour cream
250g Gouda
ADDITIONAL
sesame or olive oil
white corn flour (not polenta or corn meal)
sesame seeds
To make the dough place the flour, yeast, salt,, warm water and olive oil in a pot, stir and then gradually add the remaining flour and knead until you get a nice and elastic dough. Leave it to rest in a bowl for app. 60 minutes. Knead again, and punch all the air out. Grab around 600g of the dough. Throw a handful of white corn flour (not polenta) on a work surface and roll out the dough to a 32cm diameter. sprinkle the top with corn flour and transfer with a rolling pin on the up-side-down oven pan that you have oiled and sprinkled with corn flour. The dough will stretch and now fall off the sides of the pan, and that is what we want.
Place the prosciutto pieces and ham that you have ripped into large pieces on top of the dough. Place thinly sliced mushrooms, cubes of tomato pulp, and drop, do not smear the sour cream in around 10 places. Place mozzarela or other cheese and Parmigiano-Reggiano. Use oregano if you like.
Roll out the second dough and transfer it on top of the UFO. Pinch around to close and then make a closing pinching and flipping like in the picture. I used my index finger to make an indent after each flip. As you close it cut out the dough in excess. Glaze the edge with a mixture of water and oil and sprinkle some sesame. Do not glaze the center. Bake at 230 degrees Celsius for 15 minutes, turn down to 160 and bake for 10 more minutes, then just turn on the bottom heater and bake for 10 more minutes.
Take out of the oven and smother the top with sour cream. Place cheese on top and return to the oven until the cheese melts.
