Pizza

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Preparation

260 g white flour
15 g yeast, fresh, crumbled
165 ml water, lukewarm
1 tbsp olive oil
1 tsp salt
Mix all the ingredients together and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1–1.5 hours until double in volume.
300 g peeled plum tomatoes, tinned
2 slices of ham, cooked
4 artichoke hearts, pickled
5 olives, black, pitted
2 champignons, large
150 g mozzarella
Salt
Pepper, freshly milled
oregano, dried
(Pre-)heat cooking space to 250°C with Pizza Plus
Crush the plum tomatoes with a fork and drain in a sieve. Reduce the plum tomatoes to about 150 g in weight. Season the sauce with salt, pepper and oregano.
Cut the ham into strips. Quarter the artichoke hearts and halve the olives. Slice the champignons. Finely slice the mozzarella.
Roll the dough out to the size of the baking tray and place it on the lined baking tray.
Spread the tomato sauce, ham, artichokes, olives and champignons evenly over the dough. Season with oregano and pepper.
Spread the slices of mozzarella evenly over the top. Put the tray into the preheated cooking space. Bake.
Put the pastry in
Pizza Plus 250°C for 9 Mins

Baking tray

Quantity Ingredient
4 artichoke hearts
2 slices of ham
260 g white flour
1 tbsp olive oil
2 champignons
5 olives
oregano
15 g yeast
165 ml water
Pepper
300 g peeled plum tomatoes
Salt
1 tsp salt
150 g mozzarella

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