Margherita pizza

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, sugar and 1/2 teaspoon salt in a mixing bowl. Dissolve yeast in 125 ml warm water. Add the yeast mixture and 2 tablespoons of olive oil to the flour and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes. In the meantime, pour the tomatoes into a sieve and let them drain.

2. 2

   Then pour into a mixing bowl and crush with a fork. Season with salt, pepper and paprika. Wash the tomatoes and cut them into thin slices. Drain mozzarella and cut into slices. Knead yeast dough on a floured work surface until firm. Then cut in half. Roll out to two pizzas (approx. 22 cm Ø) on a floured work surface and place them offset on a baking tray lined with baking paper. Spread crushed tomatoes on top and leave a rim of about 1 cm wide. Cover with tomato slices and mozzarella. Sprinkle with herbs from Provence and Parmesan and drizzle with 3 tablespoons of olive oil.

3. 3

   Roll out to two pizzas (approx. 22 cm Ø) on a floured work surface and place them offset on a baking tray lined with baking paper. Spread crushed tomatoes on top and leave a rim of about 1 cm wide. Cover with tomato slices and mozzarella. Sprinkle with herbs from Provence and Parmesan and drizzle with 3 tablespoons of olive oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime, wash the basil, dab dry and pluck the leaves from the stalks. Remove from the oven, sprinkle with basil and serve immediately

Nutrition Facts

KCAL
490 kcal

CARBS
40 g

FATS
27 g

PROTEINS
24 g