Margherita pizza

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 250 g Flour
  • 1/2 cube (approx. 20 g) Yeast
  • 5 TABLESPOONS Olive oil
  • 1 can(s) (850 ml) peeled tomatoes
  • 100 g black olives
  • 300 g Mozzarella cheese
  • 1 potty Basil
  • 80 g grated parmesan cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Pour the flour into a mixing bowl and press a depression into it. Add crumbled yeast and 200 ml warm water. Mix with some flour to make a pre-dough. Cover and leave to rise for about 15 minutes.

  2. 2

    Add 2 tablespoons of oil and first work vigorously with the dough hooks of the hand mixer. Then knead into a smooth dough on a lightly floured work surface. Quarter the dough quantity. Roll out on a floured work surface to four round plates (each approx. 12 cm Ø).

  3. 3

    Place on a baking tray lined with baking paper. Drain the tomatoes, olives and mozzarella. Dice the tomatoes, cut the cheese into slices. Wash the basil, pluck the leaves from the stems. Spread the pastry bases with 1 tablespoon of oil.

  4. 4

    Cover with tomatoes, olives and cheese. Sprinkle with parmesan. Season with salt and pepper. Drizzle with remaining oil. Bake the pizzas in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.

  5. 5

    After 15 minutes baking time, cover with basil leaves.