Tomato Pizza Conventions

Name: Tomato Pizza Conventions
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 240 g Flour; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 1/2 cube (21 g) fresh yeast (alternatively 1 packet of dry yeast); 200 g red and yellow cherry tomatoes; 250 g lactose-free Mozzarella cheese; 4 Stem(s) Basil; 150 g Pizza tomatoes (tin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

240 g Flour
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
1/2 cube (21 g) fresh yeast (alternatively 1 packet of dry yeast)
200 g red and yellow cherry tomatoes
250 g lactose-free Mozzarella cheese
4 Stem(s) Basil
150 g Pizza tomatoes (tin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 1/2 teaspoon salt and olive oil in a mixing bowl. Dissolve yeast in 150 ml lukewarm water, add and knead everything 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 about 30 minutes. Wash the tomatoes, grate dry and cut into slices. Knead the pizza dough again slightly and quarter it. Roll out dough pieces on a floured work surface to 4 oval pizza tongues and place them on 2 baking trays lined with baking paper. Cover and leave to rise in a warm place for another 15 minutes.
2
Cut mozzarella into slices. Wash the basil, dab dry and chop 2 stems finely. Mix pizza tomatoes and basil and season with salt and pepper if necessary. Spread pizzas with pizza tomatoes first, then cover with tomato slices and mozzarella. Bake one after the other in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover the 2nd baking tray during this time and refrigerate if necessary. Garnish finished pizzas with basil leaves
3
Waiting time approx. 15 minutes