Make your own tomato pizza

Ingredients for 3 servings:

• 500 g wheat flour Type 550 Type 550
• ½ tsp sugar
• ½ tsp salt
• 15 g fresh yeast
• 2 tbsp olive oil
• 280 g water
• 2 garlic cloves
• 3 tbsp olive oil
• 2 rosemary sprigs
• Salt
• 2 balls of mozzarella
• 800 g tomatoes, mixed
• salt and pepper
• n. B. Oregano for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 2 minutes

a great pizza, not only with colorful tomatoes a pleasure

For the pizza dough, knead the flour, sugar, salt, yeast, olive oil, and water into a dough. Roll the dough into a ball on a floured work surface, return it to the bowl, and let it rise for another 30 minutes. Cover the bowl with a tea towel to prevent the dough from drying out. Finely chop the garlic cloves and put them in a mortar with a little salt. Add the olive oil and crush the garlic. Pick the rosemary leaves and finely chop them. Add everything to the garlic and oil paste and fold in. At the end of the dough’s rising time, preheat the oven to 220°C fan/convection oven. Roll out the dough, either for a whole baking sheet or for 3 thin sheets. Then place the dough on a baking sheet and let it rise briefly. Thinly slice the mozzarella and tomatoes. Spread the rosemary and garlic oil thinly over the pizza dough and top the pizzas with the mozzarella slices, then the tomatoes. Season the pizza with salt and pepper and bake at 220°C fan oven for about 12 minutes until crispy. Sprinkle with oregano, if desired. If you make three pizzas, one pizza has 945 kcal.