John Myers
Ingredients for 3 servings:
- 450 g flour
- 250 ml water
- 1 bag(s) of dry yeast
- 2 tbsp olive oil or other, according to your taste
- 1 tbsp sugar
- 1 tsp salt
- 200 g tomatoes
- 1 bunch oregano (fresh)
- 1 clove(s) garlic
- 1 onion(s)
- Salt
- pepper
- 3 pieces of mozzarella
- 1 handful of mushrooms
- 1 bunch of basil
- Oil for frying (e.g. refined rapeseed or olive)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
as a main course or starter
For the dough, mix all the dry ingredients together, then knead with the oil and water and let it rise for one hour. After it has risen, knead the dough and add flour until it is no longer sticky. For the sauce, roughly chop the tomatoes. They don’t need to be too small; this will give the sauce a nicer texture. Place the tomatoes in a pot and bring to a boil. Dice the onion and add it. Press in the garlic clove. Chop the oregano and add it. Season with salt and pepper and simmer until the consistency is right for you. Roll out the dough into pizzas and fry in a pan over medium heat until slightly risen. Place the pre-baked flatbreads on a baking sheet lined with baking paper and spread generously with sauce. Crumble the mozzarella cheese on top and then top with the sliced mushrooms. Place in the oven preheated to 230°C for about 20 minutes. Garnish with fresh basil leaves before serving. Tip: This also makes a great appetizer. Simply use a third of the dough per pizza and you’ll have a great appetizer beforehand.
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