Edam Pizza

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Contemporary Dutch fusion recipe. Utensils: Three large warm circular baking trays, Three supermarket plastic bags, Oil brush, Garlic crusher, Large warm baking bowl, and A large wooden board for kneeding the dough. Put it on the heater for a minutes before use.

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Ingredients [?]

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  • add   1/2 clove garlic
  • add   salt
  • add   1 can tomato concentrate (optional)
  • add   red peppers
  • add   1 packet active dry yeast
  • add   1 can plum tomatoes
  • add   chili powder (hot)
  • add   extra-virgin olive oil
  • add   3 lbs strong bread flour
  • add   1 lb edam cheese
  • add   onions
  • add   green peppers
  • add   oregano


  1. Add the dry yeast to the flour and mix with a pint or more of luke warm water.
  2. Add 3 tablespoons of olive oil.
  3. Kneed the dough for at least ten minutes, dusting the board with flour as necessary.
  4. Gently heat the garlic in a little oil with some salt.
  5. Put it in a bowl with a oil brush ready to paint on the baking trays.
  6. Put the chopped tomatoes into a small pan with the tomato concentrate and heat gently.
  7. Add some oil, garlic, salt, chili pepper and oregano to taste.
  8. Chop three large onions, red peppers, bits of sausage and anything else you want to add to the pizza.
  9. Grate the edam.
  10. Roll out the dough on the oiled baking trays.
  11. Paint the top of the dough with garlic oil.
  12. Put in carrier bag to preserve the moisture while the dough rises.
  13. Place in a warm atmosphere for half to one hour.
  14. Too much heat kills the yeast.
  15. Dollop on the tomato mixture and spread it around.
  16. Sprinkle on all the toppings and cover with edam.
  17. Sprinkle on oregano and pour on the rest of the garlic oil.
  18. Place in preheated oven at about 400 degrees.
  19. Check after ten minutes.
  20. Deep pan takes a little longer.