Pizza Margherita with Burrata
very easy
60 mins
60 mins
Ingredients
- 500 g Flour (Type 550)
- 1/2 cube (21 g) fresh yeast
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 3 TABLESPOONS Olive oil
- 1 Onion
- 1 Garlic clove
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp dried oregano
- 7-10 Tbsp dried basil
- 7-10 Tbsp Pepper
- 6 Stem(s) Basil
- 2 (125 g each) balls of burrata cheese
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Pour the flour into a bowl and make a depression in the middle. Dissolve the yeast and 1 pinch of sugar in 250 ml of lukewarm water, pour into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes.
- 2
Add 1/2 tsp salt and 2 tbsp oil to the pre-dough and knead everything for 5-10 minutes to a smooth dough. Form into 4 balls and let them rise covered for about 30 minutes.
- 3
Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 5 minutes while stirring. Add the tomatoes and chop with a spatula.
- 4
Bring to the boil and simmer at low heat for 30-40 minutes, stirring occasionally (be careful, it splashes!). Season with dried herbs, season to taste with salt, pepper and sugar.
- 5
Wash the basil, shake dry, pluck the leaves. Roll out dough balls on a floured work surface until round (approx. 22 cm Ø). Place 2 shelves on a baking tray covered with baking paper. Spread with tomato sauce.
- 6
Spread the cheese with a spoon. Spread basil leaves on top, except for some for garnishing. Bake the pizzas in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) one after the other for about 13 minutes.
- 7
Garnish with basil.
Nutrition Facts
670 kcal
96 g
19 g
28 g
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