Pizza Margherita with mozzarella and tomatoes

Ingredients for 4 servings:

• 180 g wheat flour type 405, preferably pizza flour
• 10 g dry yeast
• 100 g water, lukewarm
• 5 g chicken broth, granulated
• 2 tsp sugar
• 2 tbsp mushroom powder
• 2 tbsp sunflower oil
• 5 tbsp pesto, red (pesto rosso, see appendix)
• 120 g Mozzarella, matured, alternatively Emmental, nutty
• 3 m.-large tomato(s), fully ripe
• 2 pinches of salt
• 2 tsp chili flakes, dried, with seeds, hot
• 1 pinch(s) black pepper, freshly ground
• 2 tsp oregano
• n. B. basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes

A simple pizza that’s turned into an absolute hit with the pesto rosso. It’s hard to beat in terms of taste. Recipe from Naples, Italy.

This recipe is for a 28cm pizza. Serves 4-6 as a full meal or up to 12 as an appetizer. Combine the ingredients for the dough to form a smooth, slightly glossy dough. Knead for at least 12 minutes. Let it rise in a warm place for 2 hours, then knead it lightly and refrigerate it in an airtight container for at least 4 hours. Bring the dough to room temperature, roll it out to 28cm, let it rise for 30 minutes, pierce it with a fork, and pre-bake it in a 32cm pan or in the oven until light brown on one side. In the meantime, wash, stem, peel, and quarter the tomatoes, removing the green stem ends and seeds. Finely chop two quarters. Spread the pre-baked side with the pesto rosso, sprinkle with the finely chopped tomatoes, and then sprinkle with the mozzarella. Season the remaining tomato quarters with salt and place them on top of the cheese. Garnish with pepperoni flakes and oregano and bake at 220°C (425°F) bottom heat on medium heat until the cheese is melted. Remove from the oven, cut into 12 pieces on a cutting board, garnish with basil, serve hot, and enjoy. Attachment: https://www.chefkoch.de/rezepte/3900541594283148/Rote-Pizzapaste-Pesto-rosso.html