Pizza "Picton Margarita"

Ingredients for 2 servings:

• 250 g flour
• 1 bag(s) of dry yeast
• 125 ml water, lukewarm
• 1 dash of oil, preferably olive oil
• 1 handful of cheese, grated
• 2 small cans of tomatoes
• ½ cup ricotta
• basil
• oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

For the dough, knead the flour, water, yeast, and a dash of oil together and let it rise for about 30 minutes. Then knead the dough again, roll it out, and place it on a greased baking sheet. For the topping, place the canned tomatoes in a sieve and rinse off the tomato juice with water. Crush the tomatoes by hand and press out the water. If the tomatoes retain too much liquid, the dough will become mushy later. Brush the dough with a little oil. Spread a little cheese on the dough. (I always use about a handful of grated Emmental cheese.) Distribute the squeezed tomatoes over the dough and the cheese. The tomatoes should no longer be whole and should now be in bite-sized pieces. Now you can spread some ricotta on the pizza with a teaspoon. There should be enough space between the tomatoes. Bake the pizza at 180°C for about 30 minutes. After baking, tear a few basil leaves and scatter them on the pizza. The pizza is quite mild. If you like, you can of course season it to your liking. I usually season the dough a little more heavily, which saves me the trouble of adding more seasoning later. You can also roll out the dough immediately after kneading and then let it rise on a baking sheet. This makes the base a little thicker. I personally use a relatively small baking tray for this pizza, so two small cans of tomatoes are enough for me. The dough itself is also enough for a large baking tray. In that case, however, I would recommend at least two large cans of tomatoes, maybe even three.