Pizza for the nutrition-conscious

Ingredients for 1 servings:

• 500 g flour (whole wheat or whole spelt)
• 210 ml water, lukewarm
• 30 g fresh yeast (alternatively 1 sachet of dry yeast)
• ½ tsp, leveled salt
• 2 tbsp extra virgin olive oil
• 4 tbsp extra virgin olive oil
• 3 garlic cloves
• 1 pinch of salt
• 4 tbsp tomato paste
• 1 tbsp extra virgin olive oil
• 1 tbsp water, lukewarm
• 1 pinch of chili, dried, ground
• 2 garlic cloves
• e.g. oregano or other herbs of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl and make a well in the center. Add the salt, 2 tablespoons of olive oil, and some of the lukewarm water. Crumble the fresh yeast into the well and mix lightly with the water and a little flour. Once a creamy dough forms, quickly knead the dough with the remaining water. Knead only until the dough is smooth and not too soft – add a little more flour if necessary. The dough shouldn’t stick to your fingers! Cover the dough and let it rise in a warm place for at least an hour. Then divide the dough into two pieces, knead briefly, and stretch into shape – depending on the desired thickness, this will be enough for one or two pizza trays. Place the dough on a prepared baking sheet (or two baking sheets). To get the dough extra crispy without the oven temperature exceeding 300 degrees C, I brush the stretched dough with salted garlic oil – I make this by combining 4 tablespoons of olive oil with 3 chopped cloves of garlic and a pinch of salt. Pierce the dough several times with a fork to prevent bubbles from forming. Place in a preheated oven at 230°C for about 3 minutes. While the pizza is baking, mix together the ingredients for the tomato sauce. Then spread it over the base. Top the pizza with your favorite toppings and sprinkle with cheese if desired. Finish baking in the hot oven for another 5 to 6 minutes. Once the cheese has melted, the pizza is ready to serve.