Pizza "Margherita"

Ingredients for 2 servings:

• 250 g spelt flour
• 20 g yeast, fresh
• 1 tsp sugar
• 150 ml water, lukewarm
• 2 tbsp rapeseed oil
• 1 tsp salt
• 1 tsp pizza seasoning (oregano, basil…)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp rapeseed oil
• 2 tbsp tomato paste
• 1 can of pizza tomatoes
• salt and pepper
• nutmeg
• Sugar
• 1 handful of cocktail tomatoes
• 2 balls of mozzarella
• ½ bunch basil, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

with spelt flour

Put the flour in a mixing bowl, make a well in the center, and crumble in the yeast. Add the sugar and pour in the water. Spread the oil, salt, and herbs over the edge of the flour and knead everything together. Shape the dough into a ball, cover, and let it rise in the mixing bowl in a warm place. In the meantime, prepare the sauce: Peel and finely dice the onion and garlic, and sauté in the oil until translucent. Add the tomato paste and sauté briefly. Deglaze with the tomatoes, season, and simmer briefly. Wash, trim, and halve the cherry tomatoes. Drain the mozzarella and slice it. Pick, wash, and roughly chop the basil. Knead the yeast dough again well with your hands, divide it into two pieces, roll it out, and place it on two baking sheets lined with baking paper. Spread the tomato sauce on top and top with the tomatoes and mozzarella. Bake at 250°C fan oven for 10-12 minutes. After baking, sprinkle with fresh basil and serve immediately.