Italian tomato mozzarella pizza
easy
60 mins
60 mins
Ingredients
- 1 pack of (2 bags of 230 g each) Pizza dough base mix
- 2 TABLESPOONS dried Italian herbs
- 7-10 Tbsp a few leaves of different herbs
- 500 g yellow and red cherry tomatoes
- 375 g Mozzarella cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 1 Pot of basil
- baking paper
Directions
- 1
Put the contents of two bags of base mixes pizza dough into a bowl. Add 250 ml of lukewarm water. Knead to a smooth dough with the dough hooks of the hand mixer. Knead briefly with your hands. Divide into 5 pieces. Roll out 4 pieces of dough into oblong ovals (so that they fit on a baking tray) and place them on a baking tray lined with baking paper.
- 2
Sprinkle with dried herbs. Roll out the remaining dough thinly and cut out small cookies (5-6 cm Ø). Also spread on a baking tray lined with baking paper. Brush with water and cover each with 1 herb leaf. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes. Clean and wash the tomatoes. Cut mozzarella into cubes. Spread tomatoes and mozzarella on the oval pizzas. Season with salt and pepper, drizzle olive oil over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Wash the basil and cut into fine strips.
- 3
Clean and wash the tomatoes. Cut mozzarella into cubes. Spread tomatoes and mozzarella on the oval pizzas. Season with salt and pepper, drizzle olive oil over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Wash the basil and cut into fine strips. Sprinkle generously on pizza edges after baking. Serve garnished with small pizzas
Nutrition Facts
790 kcal
78 g
40 g
29 g
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