Extra thin thin crust pizza

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Crumble the yeast in 150 ml lukewarm water and dissolve it with 1⁄2 TL sugar while stirring. Leave to stand for approx. 5 minutes until the yeast water throws bubbles.

2. 2

   Put 250 g flour in a large bowl and press a depression in the middle. Pour yeast water into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes.

3. 3

   1⁄2 Add a teaspoonful of salt and 2 tablespoons of oil. Knead with the dough hooks of the mixer for about 5 minutes, then with floured hands for 5-10 minutes to a smooth dough. Form the dough into a ball and let it rise in the bowl covered in a warm place for about 45 minutes.

4. 4

   Meanwhile wash parsley, shake dry, pluck off leaves and chop finely. Peel garlic and chop finely. Mix feta and crème fraîche until smooth, season with pepper. Add garlic and 3⁄4 to the parsley.

5. 5

   Rinse the prawns, dab dry. Wash and halve the tomatoes. Cut mozzarella into slices.

6. 6

   Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Line baking tray with baking paper. Knead pizza dough well on the floured work surface. Roll out into an oval (approx. 45 cm long, approx. 36 cm wide in the middle).

7. 7

   Place diagonally on the baking tray. Spread with the feta cream, leaving a rim of about 1 cm. Spread the shrimps and tomatoes on top. Cover with mozzarella. Season with pepper. Sprinkle with 2 tablespoons of oil.

8. 8

   Bake in a hot oven for 18-20 minutes. Sprinkle with the rest of the parsley.

Nutrition Facts

KCAL
730 kcal

CARBS
49 g

FATS
37 g

PROTEINS
45 g