Crispy pizza with feta & olives

Name: Crispy pizza with feta & olives
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 80 g Wheat flour (for B. Type 1050); 1 tsp (5 g) Dry yeast; 7-10 Tbsp salt, white pepper; 2 Spring onions; 1 medium sized tomato; 3 (10 g) peppers for olives; 1 TABLESPOON Tomato paste; 1/4 TEASPOON dried; 7-10 Tbsp Italian herbs; 25 g Feta or sheep's cheese; 25 g Poultry cold cuts; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

80 g Wheat flour (for B. Type 1050)
1 tsp (5 g) Dry yeast
7-10 Tbsp salt, white pepper
2 Spring onions
1 medium sized tomato
3 (10 g) peppers for olives
1 TABLESPOON Tomato paste
1/4 TEASPOON dried
7-10 Tbsp Italian herbs
25 g Feta or sheep's cheese
25 g Poultry cold cuts
baking paper

Directions

1
Mix flour and yeast. Knead to a smooth dough with 4-5 tablespoons of lukewarm water and salt. Cover the dough and let it rise in a warm place for about 20 minutes
2
Clean and wash the spring onions and tomatoes. Cut spring onions into rings and tomato into slices. Halve the olives. Mix tomato paste, 1-2 tablespoons water and herbs. Dice cheese finely
3
Knead the dough. Roll out round (approx. 20 cm Ø) on a tray lined with baking paper. Spread tomato sauce on it. Cover with tomato, onions, cold cuts, olives and cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 20 minutes
4
Great if you only need small quantities: sheep's cheese cubes in a cup with brine. The cheese stays fresh for some time even when opened