Two kinds of pizza from the tray
easy
50 mins
50 mins
Ingredients
- 1/2 cube (about 21 g) fresh yeast
- 300 g Flour
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 4-5 Tbsp Oil
- 1 can(s) (425 ml) Pineapple Rings
- 100 g Mushrooms
- 125 g Chorizo Sausage
- 125 g Spring onions
- 1 Onion
- 1 package (370 g) chunky tomatoes with herbs
- 1-2 TABLESPOONS dried oregano
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 100 g mild pickled green peppers
- 200 g Schmand
- 125 g cooked ham (in very thin slices)
- 150 g grated gouda cheese
- 7-10 Tbsp Oregano
- 7-10 Tbsp Flour
Directions
- 1
For the yeast dough, dissolve the yeast in 200 ml lukewarm water while stirring. Mix flour, salt and sugar in a bowl. Add yeast water and oil and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Then knead well with floured hands, roll out thinly on a greased baking tray (25 x 40 cm) and let it rise again in a warm place for about 20 minutes. In the meantime, drain the pineapple well in a sieve. Clean and clean the mushrooms and cut them into thin slices. Cut the chorizo sausage into thin slices. Clean and wash spring onions and cut into rings. Peel onion and chop very finely. Mix tomatoes, onions, oregano and tomato paste. Season well with salt, pepper and paprika. Spread evenly on the yeast dough. Cover one half of the pizza with chorizo sausage, spring onions and pepperoni. Spread the sour cream in several blobs on top. Cover the other half with pineapple, ham and mushrooms. Sprinkle cheese evenly on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and garnish with oregano
- 2
With 8 people:
- 3
50 minutes waiting time
Nutrition Facts
440 kcal
38 g
23 g
20 g
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