John Myers
Contents
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Ingredients
- 200 g Flour
- 0,5 packet Dry yeast
- 0,5 tsp Salt
- 2 tbsp Rapeseed oil
- 100 ml Water
- 5 tbsp Pizza tomatoes
- 1 medium sized Red Onion
- 125 g Mozzarella minis
- 6 Pc. Black pitted olives
- 6 piece Pickled olives
- 4 piece Pickled hot peppers
- 6 Pc. Basil leaves
- Salt and pepper
Instructions
- For the pizza dough: put the flour, oil and 1/2 teaspoon salt in a bowl, mix lukewarm water with the dry yeast, add the water-yeast mixture to the flour and knead with the dough hook of the hand mixer for at least 3 minutes until the dough is nice and elastic Cover and let the pizza dough rest in a warm place for 30 minutes, knead the dough again for 3 minutes and let rise for another 45 minutes
- Preheat the oven to 220 degrees. Put the pizza dough in a round silicone baking tin and roll out evenly to the edge. Peel the onion and cut into fine rings. Prick the pizza dough with a fork. Use a spoon to spread the pizza tomatoes on the base, with salt and pepper.
- Place onion rings, mozzarella minis, black olives, green olives and peppers on top. Bake the pizza margherita in the oven for about 15-20, sprinkle with basil leaves, cut into pieces and serve.
Nutrition
Serving: 100gCalories: 212kcalCarbohydrates: 23.3gProtein: 6.2gFat: 10.4g
