Pizza with tomatoes, mozzarella and ham

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm 50 ml water with sugar until lukewarm. Dissolve yeast in it. Put the flour in a bowl and press a depression into it. Add yeast mixture and dust with flour. Cover and leave to rise in a warm place for about 5 minutes until the flour shows cracks.

2. 2

   In the meantime press the potatoes through a potato press, add 75 ml water, oil and salt to the pre-dough and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Drain the mozzarella and then cut it into slices about 3 mm thick. Wash and clean the tomato and cut into approx. 5 mm thick slices. Season chunky tomatoes with salt and pepper. Roll out the dough on a floured work surface to a round (20-25 cm Ø) thickness of approx. 5 mm. Place on a baking tray lined with baking paper and spread with the chunky tomatoes. Spread slices of tomato, mozzarella cheese and olives on top. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) on the lower rack 15-20. Wash the basil, dab dry and remove the leaves.

3. 3

   Roll out the dough on a floured work surface to a round (20-25 cm Ø) thickness of approx. 5 mm. Place on a baking tray lined with baking paper and spread with the chunky tomatoes. Spread slices of tomato, mozzarella cheese and olives on top. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) on the lower rack 15-20. Wash the basil, dab dry and remove the leaves. Take the pizza out of the oven, cover with Parma ham and basil. Serve immediately

Nutrition Facts

KCAL
510 kcal

CARBS
67 g

FATS
18 g

PROTEINS
21 g