Pizza Margherita

Ingredients for 2 servings:

• 20 g fresh yeast
• 125 ml water, lukewarm
• 250 g flour
• 4 tbsp olive oil
• Salt
• 2 tbsp olive oil
• 1 tsp thyme, dried
• Salt and pepper, white
• 400 g tomatoes
• 2 cloves garlic
• 150g mozzarella
• ½ bunch basil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Put the flour in a bowl and make a well in the middle. Crumble the yeast and mix with a little water. Put it in the well, dust with flour and cover and let rest for 15 minutes. Add the remaining water, salt and oil and knead everything into a supple, smooth dough. Cover the dough and let it rise in a warm place for about 1 hour, until it has almost doubled in size. Meanwhile, pour boiling water over the tomatoes, let it stand briefly, then refresh and peel them. Then cut them into small cubes, add them to a saucepan with 1 tablespoon of oil and simmer uncovered over high heat for about 5 minutes. Season the tomatoes with thyme, salt and pepper. Finely chop the garlic and mix in. Slice the mozzarella. Wash the basil, shake it dry and pluck the leaves from the stems. Brush the pizza pan with a little oil. Knead the dough well again, roll it out on a lightly floured surface and then place it in the pizza pan. Thicken the edges a little and brush with oil. Preheat oven to 250°C (480°F). Spread the tomato sauce over the dough. Top with mozzarella and basil and drizzle with the remaining olive oil. Bake the pizza in the hot oven for about 15 minutes, until the dough is browned and the cheese is melted.