Pizza O-Sole-Mio

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Crumble the yeast in 1/4 lukewarm water and dissolve with 1 teaspoon sugar while stirring. Put the flour and 1 teaspoon salt in a bowl. Add yeast water and 2 tbsp. olive oil. First knead with the dough hooks of the hand mixer, then with lightly floured hands for 5-10 minutes. dust the dough with flour, cover and leave to rise in a warm place for approx. 45 minutes until the volume has doubled

2. 2

   Peel and finely dice the onion and garlic. Heat 2 tablespoons of olive oil in a saucepan, fry the onion and half the garlic. Add the tomato paste and sauté briefly. Add the tomatoes and chop them in the pot with a spatula. Season with salt, pepper and 1 pinch of sugar. Let simmer for about 20 minutes at a mild heat, season again. Heat 1 tablespoon of oil in a pan and fry the minced meat until crumbly. Add the remaining garlic and thyme and fry briefly. Season with salt and pepper

3. 3

   On a floured work surface knead the dough with your hands for another 10 minutes. Whisk the dough on the work surface from time to time to allow the air to escape. Divide the dough into eighths and form into balls. Let it rise again for another 30 minutes. In the meantime wash and clean the pimientos and dab them dry. Heat 3 tablespoons of oil, fry the pimientos in it while turning. Sprinkle with sea salt. Cut the mozzarella into slices

4. 4

   Roll out each ball of dough oval (approx. 20 cm long). At the same time roll a little thinner in the middle and form a slightly higher rim. Distribute on two baking trays lined with baking paper. Spread the pizzas with tomato sauce and spread the chopped mass on top. Cover with Piementos and Mozzarella. Sprinkle with the Piementos' frying oil. Bake one after the other in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 15-20 minutes

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
550 kcal

CARBS
48 g

FATS
28 g

PROTEINS
26 g