Tomato pizza with mozzarella

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preparation: Put flour, 1 teaspoon of salt and 10 tablespoons of olive oil in a mixing bowl. Dissolve the yeast in 250 ml of 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. In the meantime peel onion and garlic. Finely dice the onion.

2. 2

   Press the garlic through a garlic press. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic in it and add the strained tomatoes. Bring to the boil, season with salt and pepper and simmer for about 5 minutes. Wash the basil, dab dry and cut half of the leaves into strips. Stir the basil into the sauce and let it cool down. Wash and drain the tomatoes and cut them into slices. Cut mozzarella into slices as well. Knead the dough again, cut in half and roll out two round pizzas (28-30 cm Ø each) on a floured work surface. Place on two baking trays lined with baking paper. Cover with two tea towels and leave to rise for another 15 minutes.

3. 3

   Cut mozzarella into slices as well. Knead the dough again, cut in half and roll out two round pizzas (28-30 cm Ø each) on a floured work surface. Place on two baking trays lined with baking paper. Cover with two tea towels and leave to rise for another 15 minutes. Spread the pizzas with tomato sauce and cover with tomatoes and mozzarella. Season with salt and pepper and bake them one after the other or together in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Sprinkle the finished pizzas with remaining basil leaves and serve immediately

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
940 kcal

CARBS
101 g

FATS
45 g

PROTEINS
36 g