Leek pizza from the tray

Name: Leek pizza from the tray
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 700 g thin sticks of leek (leek); 1 package (460 g) Basic mix and "pizza dough" for pizza and vegetable pies (Mondamin); 1 package (370 g) chunky tomato puree with herbs (Knorr); 1-2 TABLESPOONS Olive oil; 60 g medieval Gouda cheese; 3 (approx. 150 g) Tomatoes; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

700 g thin sticks of leek (leek)
1 package (460 g) Basic mix and "pizza dough" for pizza and vegetable pies (Mondamin)
1 package (370 g) chunky tomato puree with herbs (Knorr)
1-2 TABLESPOONS Olive oil
60 g medieval Gouda cheese
3 (approx. 150 g) Tomatoes
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Clean the leek, cut in half lengthwise and wash. Grease a baking tray (approx. 42 x 29 cm). Put the contents of the bags of the basic mixture into a bowl and add 1/4 litre of lukewarm water. Knead with the dough hooks of the hand mixer to a smooth dough until the dough comes off the bowl rim. Then knead briefly with your hands. Roll out the dough on a floured work surface to a rectangle (approx. 48 x 35 cm), place on the baking tray and prick several times with a fork.
2
Spread tomato puree on it and drizzle oil over it. Pre-bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes. Grate cheese on the coarse side of a household grater. Wash, clean and slice the tomatoes. Cover pre-baked pizza with tomato slices and sprinkle with cheese. Bake at the same temperature for another 15-20 minutes