Lightning Pizza

Ingredients for 1 servings:

• 450 g flour
• n. B. Water, warm, approx. 250 – 280 ml
• 1 tsp, leveled salt
• 2 tbsp olive oil
• 2 tsp baking powder
• 400 g tomatoes, pureed
• 3 basil leaves, fresh
• 1 tsp oregano, dried
• 2 tbsp olive oil
• 1 garlic clove(s), chopped or squeezed
• e.g. salt and pepper
• e.g. tomato(s), fresh
• e.g. mozzarella
• n. B. cheese, grated
• e.g. salami or ham
• e.g. mushrooms
• e.g. tuna

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

Dough, sauce and topping ready in 25 minutes, pizza without yeast, makes 4 servings

First, preheat the oven to 220°C (top/bottom heat). The baking tray should be in the oven without any baking paper so that it can also heat up properly. To make the dough, mix the flour with the baking powder and salt, then knead it with the water, olive oil and baking powder until you have a smooth dough. Divide the dough into four equal portions and form them into balls. Let the balls rest for five minutes to make it easier to roll out. This five minutes of resting time is the perfect time to prepare the tomato sauce. Mix the passata with the remaining ingredients and the sauce is ready. The garlic and basil leaves can, of course, also be added whole to the sauce and pureed. This works too. Once the tomato sauce is ready, the dough has rested long enough and can be rolled out thinly. Depending on the size, up to two flatbreads can be placed on a hot baking tray and topped with each. It’s best to spread the sauce on top first, then the cheese, and then the remaining ingredients. After about seven minutes in the preheated oven, the quick pizza is ready. The baking time varies slightly from oven to oven, so it’s best to check it every now and then to make sure the pizza doesn’t burn.