Colourful pizza

Valentine Lee
4 3
105 mins
105 mins


Servings: 1
  • 400 g Flour
  • 25 g fresh yeast
  • 1/2 TEASPOON Salt
  • 7-10 Tbsp Flour and fat
  • 1 can(s) (850 ml) peeled tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TEASPOON dried marjoram and thyme
  • 1 baby onion
  • 2 Garlic cloves
  • 400 g Mushrooms
  • 1 (125 g) Beutel Mozzarella-Käse
  • 375 g Mett
  • 1 potty Marjoram


  1. 1

    For the dough put flour in a bowl. Press a depression in the middle and crumble the yeast into it. Add 5-6 tablespoons of lukewarm water. Mix with yeast and some flour to a pre-dough and let it rise covered for about 20 minutes. Knead in salt and about 1/2 litre of lukewarm water. Let it rise again for another 30 minutes. Meanwhile, for the topping, let the tomatoes and liquid boil down open for about 30 minutes, stirring occasionally. Season with salt, pepper and dried herbs, then allow to cool. Peel onion and garlic. Cut onion into slices, garlic into slices. Wash, clean and halve the mushrooms. Drain mozzarella and cut into pieces. Knead yeast dough with your hands. Roll out on a floured work surface the size of the fat pan of the oven. Grease the fat pan and dust with flour. Put the dough in and let it rise for 15 minutes. Spread tomato sauce on top. Sprinkle onion slices, garlic, ground pork in small flakes, mushrooms and cheese on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-30 minutes. Wash the fresh marjoram, pluck off the leaves and sprinkle over the pizza. Cut into 9 pieces and serve

  2. 2

    1550/ kJ/ 370 kcal

  3. 3

    Dishes: ASA (striped plate)

  4. 4

    Dishes: IDC (plate stack)

  5. 5

    Glasses: Royal Copenhagen