Margherita pizza
very easy
90 mins
90 mins
Ingredients
- 500 g Flour (type 550)
- 7-10 Tbsp Salt
- 1 sachet (7 g each) Dry yeast
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp dried oregano
- 7-10 Tbsp dried basil
- 1 TABLESPOON Sugar
- 7-10 Tbsp Pepper
- 2 (125 g each) balls of mozzarella cheese
- 1/4 Pot of basil
- 400 g Tomatoes
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Mix flour 1 teaspoon salt and yeast. Add 250 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Form into 4 balls of the same size, cover and leave to rise for another 30 minutes.
- 2
Peel and chop the onion and garlic. Heat the oil in a pot. Sauté onion and garlic for about 5 minutes while stirring. Add the tomatoes and chop with a spatula. Bring to the boil and simmer for 30-40 minutes.
- 3
Season with oregano and dried basil. Season to taste with sugar, salt and pepper.
- 4
Drain the cheese and cut into slices. Wash basil, shake dry, pluck leaves from the stalks. Wash, clean and slice the tomatoes.
- 5
Roll out the dough balls on a floured work surface and place 2 dough circles next to each other on a baking tray lined with baking paper (approx. 36 x 41 cm).
- 6
Spread each with about 1/4 of the tomato sauce. Cover each with about 1/4 of the tomatoes and about 1/4 of the cheese. Sprinkle with basil, except for something to garnish. Bake in a preheated oven (electric cooker: 250°C/ circulating air: 225 °C/ gas: see
- 7
Herst.) Bake for about 13 minutes. Remove from the oven and sprinkle with basil.
Nutrition Facts
660 kcal
98 g
17 g
28 g
More Delicious Recipes
