{"id":14295,"date":"2019-05-26T06:00:26","date_gmt":"2019-05-26T05:00:26","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/05\/26\/ravioli-pizza-wirrettenwaszurettenist\/"},"modified":"2024-11-13T11:40:57","modified_gmt":"2024-11-13T03:40:57","slug":"ravioli-pizza-wirrettenwaszurettenist","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/05\/26\/ravioli-pizza-wirrettenwaszurettenist\/","title":{"rendered":"Ravioli Pizza #wirrettenwaszurettenist"},"content":{"rendered":"

Es ist wieder Rettungszeit! Diesmal ist das Thema \u201cPizza\u201d! Ueberall auf der Welt gibt es Pizza-Staende, Pizza Restaurants, Pizza Lieferdienste und das benuetzen viele, um Arbeit und Backen zu vermeiden. Es ist so einfach, eine Pizza zu bestellen oder im Restaurant abzuholen, eine aus dem Tiefkuehler aufzubacken, etc, aber wisst Ihr auch, was drauf ist? Oft wird kein Mozzarella benuetzt, sondern billiger Presskaese. Ich finde die Pizzas oft uebersalzen, sie machen unglaublich durstig.
\nAber eigentlich kann man Pizza sehr gut selber machen. So kann man auch seine eigenen  Gelueste ausleben, denn Pizzateig ist geduldig. Es ist nicht schwierig und man kann alles gut vorbereiten! Ich mache immer Teig im Voraus und friere ihn ein. Ich habe auch immer Tomatensauce bereit, auch gefroren. Alle anderen Zutaten kann man selbst bestimmen, oder man benuetzt Reste von Speisen, die man noch im Kuehlschrank hatte.
\nMein Sohn liebt Pizza und er macht immer unglaublich viel Kaese drauf, dass sie ueberlauft. Yummy!
\nAber ich habe diesmal etwas total verruecktes gemacht. Ich habe Raviolireste darauf getan! Wenn Ihr jetzt denkt, dass dies unmoeglich ist, nein gar nicht, diese Pizza ist eigentlich bereits in verschiedenen Pizzaerias in Amerika erhaeltlich! Doch wuerden sich die traditionellen italienischen Pizzabaecker an den Kopf tippen, aber in der Kueche darf man kreativ sein!<\/p>\n

Ich moechte den Administratoren der Gruppe fuer ihre Arbeit hinter den Kulissen danken. Da ist Britta von Brittas Kochbuch ,<\/a> Barbara von Barbaras Spielwiese <\/a> und Tamara von Cakes, Cookies and more<\/a>.  Und nicht zu vergessen, Brittas Mann Martin, der uns in Technischen belangen immer zur Seite steht und die ganzen Links in die passenden Files umwandelt! Es steckt viel Arbeit dahinter, dass schlussendlich alles klappt! Herzlichen Dank dafuer!<\/p>\n

************<\/p>\n

It\u2019s time to save food again! This time the theme is \u201cPizza\u201d! All over the world you can find Pizza Stalls, Pizza Restaurants Pizza deliveries and many of us are using these services to avoid the work. It\u2019s so much easier to just pick up the phone and order one or take a frozen one from the freezer. But do you know what is on the pizza? Often, they use no Mozzarella but a cheap processed cheese. Often also they are over salty and make you thirsty!<\/em>
\nBut, it\u2019s not hard to make your own pizza. You can add any flavor you like and make it special. And you can prepare so much in advance. I always have pizza dough portions in the freezer and the tomato sauce is also frozen. All other ingredients are up to you, you can even use leftovers.<\/em>
\nMy son loves pizza and he uses a lot of cheese on it, so it overflows. Yummy! But this time I did something crazy! I user leftover Ravioli on it! If you think, this is impossible, you are wrong. This pizza is already quite well known in America. But I believe the traditional Italian pizza bakers would just shake their heads. I believe in the kitchen everything is possible! Be creative!<\/em><\/p>\n

I would like to thank our groups administrators for their hard work in the background. These are Britta from Brittas Kochbuch<\/a>, and Barbara from Barbaras Spielwiese<\/a> and Tamara from Cakes, Cookies and more<\/a>. Also not to forget Martin, Britta’s husband, who helps us with all the technical stuff and set’s all the links into a perfect file.  There is a lot of work to be done to make these events happening. Thank you!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 1 Pizza, 30 cm Durchmesser:
\n250 g Pizzateig nach diesem Rezept<\/a>
\n150 ml Pizza Sauce nach diesem Rezept<\/a>
\n1 Frischer Mozzarella
\n150 g gekochte Ravioli
\nEtwas Schinken nach Wunsch
\nPfeffer
\nOregano
\n1 Aubergine
\n2 EL Olivenoel
\nRucola Blaetter oder\/und Basilikum Blaetter<\/p>\n

Die Aubergine in kleine Wuerfel schneiden und in Oel knusprig braten, auf einem Kuschenpapier abtropfen lassen. Den Mozzarella in duenne Scheiben schneiden. Am Besten ist es, wenn man, wie beim Chinesisch Kochen, alle Zutaten bereit stellt. Ich stele sie in kleinen Schaehlchen bereit, so dass ich nur noch zugreifen muss.
\nWenn Ihr einen Pizzastein habt, dann muesste der jetzt in den Ofen und auf 250 C Grad vorgeheitzt werden. Es geht auch ohne Pizzastein, aber der Ofen und das Backblech muessen richtig heiss sein.
\nDen Pizzateig ganz duenn auswallen. Wir lieben ihn duenn und knusprig! Den heissen Pizzastein aus dem Ofen nehmen und den Teig darauf legen. Die Tomatensauce darauf streichen, 1 grossen Loeffel davon zurueck behalten. Dann die gekochten Ravioli darauf verteilen. Den Mozzarella und Schinken darueber geben. Die Auberginenwuerfel darueber streuen, mit Pfeffer und Oregano wuerzen und die restliche Tomatensauce darueber giessen. Mit Olivenoel betraeufeln.
\nSofort in den Ofen geben und bei 230 C Grad ca 10 Minuten backen, bis der Teig knusprig ist! Rucola oder Basilikum darueber streuen und sofort servieren.<\/p>\n

 ************<\/p>\n

For 1 Pizza, of 30 cm diameter:<\/em>
\n250 g Pizza dough from this recipe<\/a><\/em>
\n150 ml Pizza Sauce from this recipe<\/a><\/em>
\n1 Fresh Mozzarella<\/em>
\n150 g cooked Ravioli<\/em>
\nSome Ham to taste<\/em>
\nPepper<\/em>
\nOregano<\/em>
\n1 Eggplant<\/em>
\n2 tbsp Olive Oil<\/em>
\nRocket leaves or\/and Basil leaves<\/em><\/p>\n

Dice the eggplant and fry in oil until crisp. Let drip excess oil out on a kitchen paper. Slice the mozzarella. Best is, to prepare all ingredients and put them into small bowl for you to just be able to put them onto the dough later.<\/em>
\nIf you have a pizza stone, put it into the oven and heat it up to 250 C. It also works without this stone, but you need to heat up the baking tray and the oven.<\/em>
\nRoll the dough out very thin. We lave it thin and crispy!<\/em>
\nTake the hot pizza stone or the baking tray from the oven and put the dough onto it. Spread the tomato sauce on it but keep a big spoon full aside. Put the cooked Ravioli, ham and Mozzarella onto it and sprinkle with the eggplant. Season with pepper and oregano, add the spoon full of tomato sauce and sprinkle with olive oil.<\/em>
\nPut back into the oven and bake at 230 C for 10 minutes until the dough is nice and crisp. Sprinkle with rocket leaves or basil. Serve immediately!<\/em><\/p>\n

\"\"<\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitrettern:<\/p>\n

Here are all the links to my colleagues recipes:<\/em><\/p>\n

Brittas Kochbuch – Pizza Pasta<\/a>
\nBarbaras Spielwiese – Foodblog – Tiefk\u00fchlpizza selbstgemacht (mit Variationen)<\/a>
\nCakes, Cookies and more – pizza<\/a>
\nTurbohausfrau – Pizza bianca mit K\u00e4se<\/a>
\nBrotwein – Pizza diavolo – scharfe Salami Pizza<\/a>
\nMadam Rote R\u00fcbe – Knusprige American-Vollkorn-Pizza mit Mozzarella-K\u00e4serand<\/a>
\nBrigittasKulinarium – Pinsa-romana<\/a>
\nlieberlecker – Pizza Miss<\/a>
\nAnna Antonia-Herzensangelegenheiten – Pizza international<\/a>
\nBackeBackeKuchen – Dinkel-Calzone mit Spinat-Camembert-F\u00fcllung<\/a>
\nCorumBlog 2.0 – Pizza mit Rhabarber und mehr…<\/a>
\nDas M\u00e4del vom Land – Pizza Margherita mit Tomatenbl\u00e4tterteig<\/a>
\nevchenkocht – BBQ Chicken Pizza-Sonne<\/a>
\ngenial lecker – Familienpizza <\/a>
\nBonjour Alsace – PIZZA TONNO E CIPOLLE<\/a>
\n1x umr\u00fchren bitte aka kochtopf – Pizza mit Zucchini & Chorizo <\/a>
\nOur food creations – Pizza Piccolini Bianca)<\/a>
\nkatha-kocht! – Salami-Schinken Pizza mit Artischocken und Oliven <\/a><\/p>\n

\"\"<\/p>\n

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Es ist wieder Rettungszeit! Diesmal ist das Thema \u201cPizza\u201d! Ueberall auf der Welt gibt es Pizza-Staende, Pizza Restaurants, Pizza Lieferdienste und das…<\/p>\n","protected":false},"author":5,"featured_media":163222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,61,639,1280,124,22,44,54,21,6,172,62,46,65],"tags":[66,127,26,50,58,25,67,173,68,52,71],"class_list":{"0":"post-14295","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-eggplant","10":"category-from-around-the-world","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-italien","16":"category-cheese","17":"category-pasta","18":"category-pizza","19":"category-sauce","20":"category-pork","21":"category-tomato","22":"tag-eggplant","23":"tag-meat","24":"tag-gemuse","25":"tag-main-dish","26":"tag-italien","27":"tag-kaese","28":"tag-pasta","29":"tag-pizza","30":"tag-sauce","31":"tag-pork","32":"tag-tomate","33":"post_format-post-format-gallery"},"yoast_head":"\nRavioli Pizza #wirrettenwaszurettenist - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/05\/26\/ravioli-pizza-wirrettenwaszurettenist\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli Pizza #wirrettenwaszurettenist\" \/>\n<meta property=\"og:description\" content=\"Es ist wieder Rettungszeit! 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