Pizza with cheese crust

Ingredients for 5 servings:

• 800 g flour
• 2 tsp salt
• 2 tsp sugar
• 1 cube of yeast
• 440 ml water, approx. 30 °C
• 30 g olive oil plus a little for greasing the dish
• 8 small sticks of cheese (children’s cheese sticks)
• 1 pack of tomatoes, pureed
• 4 tsp tomato paste
• Chili salt, mild
• pepper
• oregano
• Thyme
• Parsley
• e.g. salami, ham, pineapple, tuna, etc.
• 200 g mozzarella or Gouda, grated

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 47 minutes

fluffy yeast dough

Mix the flour, salt, and sugar in a large bowl and form a well in the center. Dissolve the yeast in the water and pour it into the well. Pour the oil onto the floured edges around the well. Starting in the center, knead the ingredients, first with a fork and then by hand, until they form a smooth ball of dough. Rub the bowl with oil, place the ball of dough in the bowl, and cover and let it rise in a warm place until it has doubled in size. Divide the dough into 5 equal pieces and roll out into round or oval shapes. Cut each cheese stick lengthwise into 4 strips and place them one behind the other along the edge of the dough. Fold the edges of the dough over the cheese sticks and press firmly. Mix the passata, tomato paste, chili salt (you can also use plain salt), pepper, oregano, thyme, and parsley to make the pizza sauce and spread it on the pizzas. Now it’s time to get creative with the toppings. Top the pizzas as desired. Last but not least: the grated cheese! Bake each pizza at 200°C (top/bottom heat) for 12 minutes (depending on your oven). Note: The dough can also be frozen. To do this, mix/knead the dough, flatten it slightly, wrap it in airtight plastic wrap, and freeze. Place the dough in the refrigerator the evening before the day you need it and let it rise in a warm place the next day. Note: The dough may take longer to rise when cold.