Margherita pizza

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, sugar and 1/2 teaspoon salt in a mixing bowl. Dissolve yeast in 100 ml lukewarm water. Add the yeast mixture and 2 tablespoons of olive oil to the flour 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 45 minutes. Season the strained tomatoes with salt, pepper and 1 tablespoon of Italian herbs.

2. 2

   Wash and slice the tomatoes. Drain the mozzarella and cut into slices. Knead yeast dough well, cut dough in half. Roll out to 2 round pizzas (approx. 26 cm Ø) on a floured work surface and place on 2 baking trays lined with baking paper. Spread the strained tomatoes on top and leave a rim of approx. 1 cm wide. Cover with tomatoes and mozzarella slices. Sprinkle with 1 tablespoon of herbs and parmesan cheese. Sprinkle with 2 tablespoons of olive oil. Bake one after the other (with convection oven at the same time) in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

3. 3

   Cover with tomatoes and mozzarella slices. Sprinkle with 1 tablespoon of herbs and parmesan cheese. Sprinkle with 2 tablespoons of olive oil. Bake one after the other (with convection oven at the same time) in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Wash basil and thyme, dab dry and remove leaves. Remove from the oven, sprinkle with herbs and serve immediately

Nutrition Facts

KCAL
530 kcal

CARBS
44 g

FATS
27 g

PROTEINS
29 g