Stuffed Pizza from the tray

Name: Stuffed Pizza from the tray
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 500 g Flour; 2 (7 g each) bags of dry yeast; 7-10 Tbsp Salt; 16 TABLESPOONS Olive oil; 1 small onion; 1 Garlic clove; 1 can(s) (425 ml) Pizza Tomatoes; 7-10 Tbsp Pepper; 3 TSP Pizza spice "Italian"; 500 g white mushrooms; 1 (approx. 500 g) chunky vegetable onion; 2 (125 g each) balls of mozzarella cheese; 200 g sliced boiled ham; 1 (approx. 125 g) Tomato; 1 sprig of rosemary; 2-3 stem(s) fresh oregano; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

500 g Flour
2 (7 g each) bags of dry yeast
7-10 Tbsp Salt
16 TABLESPOONS Olive oil
1 small onion
1 Garlic clove
1 can(s) (425 ml) Pizza Tomatoes
7-10 Tbsp Pepper
3 TSP Pizza spice "Italian"
500 g white mushrooms
1 (approx. 500 g) chunky vegetable onion
2 (125 g each) balls of mozzarella cheese
200 g sliced boiled ham
1 (approx. 125 g) Tomato
1 sprig of rosemary
2-3 stem(s) fresh oregano
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Mix flour, yeast and 1/2 teaspoon salt in a mixing bowl. Add 10 tablespoons of olive oil and 1/4 liter of lukewarm water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for 45-60 minutes. Meanwhile peel onion and garlic and dice finely. Heat 1 tablespoon of olive oil in a saucepan, briefly sauté the onion and garlic. Add the pizza tomatoes. Season with salt, pepper and 1 teaspoon of pizza spice. Bring to the boil and let it boil down at medium heat for 10-15 minutes.
2
Stir from time to time. Leave to cool. Clean and slice the mushrooms. Peel and roughly dice the vegetable onion. Heat 1 tablespoon of olive oil in a large frying pan and sauté the onion. Take out. Heat 2 tablespoons of oil in the frying fat. Fry the mushrooms in it. Add onion again, season with salt, pepper and 2 teaspoons of pizza spice and let cool down a little. Drain the mozzarella. Cut 1/2 ball into about 5 slices. Dice the rest. Cut ham into strips. Knead pizza dough on a floured work surface again briefly and cut in half. Roll out one half on a floured work surface to a large oval flat cake (approx. 38 x 30 cm). Lift it onto a greased and floured baking tray. Spread with tomato sauce, leaving a 1-2 cm wide edge free. Stir ham and mozzarella cubes into the onion and mushroom filling.
3
Drain the mozzarella. Cut 1/2 ball into about 5 slices. Dice the rest. Cut ham into strips. Knead pizza dough on a floured work surface again briefly and cut in half. Roll out one half on a floured work surface to a large oval flat cake (approx. 38 x 30 cm). Lift it onto a greased and floured baking tray. Spread with tomato sauce, leaving a 1-2 cm wide edge free. Stir ham and mozzarella cubes into the onion and mushroom filling. Spread on the tomato sauce. Moisten the edges of the dough with water. Roll out the rest of the pizza dough on a floured work surface to an oval of the same size and place it over the filling. Press the edges of the dough well. Let the pizza rise for another 10 minutes. Wash the tomato, dab dry and cut into slices. Wash the herbs, shake dry and pluck roughly into pieces. Spread tomato, mozzarella slices, herbs and 2 tablespoons of oil on the pizza. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes
4
Spread on the tomato sauce. Moisten the edges of the dough with water. Roll out the rest of the pizza dough on a floured work surface to an oval of the same size and place it over the filling. Press the edges of the dough well. Let the pizza rise for another 10 minutes. Wash the tomato, dab dry and cut into slices. Wash the herbs, shake dry and pluck roughly into pieces. Spread tomato, mozzarella slices, herbs and 2 tablespoons of oil on the pizza. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes