John Myers
Contents
show
Ingredients
- 250 g Sifted flour
- 10 g Salt
- 0,5 Yeast cubes
- 50 ml Extra virgin olive oil
- 4 Pc. Ripe tomatoes fresh
- 1 pinch Sugar
- Salt
- Black pepper from the mill
- 60 g Diced onions
- 1 Red peppers, pitted, peeled and finely diced
- 200 gr Oyster mushrooms, cleaned, plucked into strips
- 1 Garlic clove chopped
- 0,5 tsp Thyme
- 150 g Goat cheese roll, roughly diced
- 100 g Iberico ham in slices
Instructions
- Grate the tomatoes in a sieve on a coarse grater. Catch the juice. Drain the pulp well. Put in a bowl and season with salt, pepper and, if necessary, with sugar. Warm the juice.
- Put the flour in a bowl and mix with the salt. Make a well in the middle and add the crumbled yeast with 100 ml of tomato water. Pour in 40 ml of olive oil and process in a food processor to a smooth dough. You can of course also do it by hand. Covered on one Let the warm place rest for 30 minutes until the volume has doubled, knead again and let rest for another 30 minutes.
- During the rest period. Heat the remaining oil, cover and sauté the garlic, paprika and onions. Finally fold in the mushrooms and cook for about 2-3 minutes. Season with thyme, salt and pepper.
- Halve the dough and roll out each half on a floured surface onto a 24 cm pizza. Brush with the tomato pulp. Cover with the mushroom mixture. Cover with coarsely cut ham and sprinkle with the cheese cubes. Bake at 230 degrees top / bottom heat for 12-15 minutes, drizzle with olive oil and serve.
Nutrition
Serving: 100gCalories: 352kcalCarbohydrates: 49.8gProtein: 6.8gFat: 13.9g
