John Myers
Contents
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Ingredients
Dough:
- 300 g Spelt flour type 630
- 12 g Fresh yeast
- 2 tbsp Olive oil
- 1 tsp Sugar
- 1 tsp Salt
- 150 ml Water warm
Tomato sauce:
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 pinch Sugar
- 1 tbsp Vinegar
- 1 Can Chopped tomatoes
- 150 ml Water
- 150 ml Garlic pepper
- 150 ml Seasoned salt
- 150 ml Telly cherry pepper
- Chopped herbs
Covering:
- 400 g Mozzarella
- 200 g Grated Emmental
- 250 g Tomatoes
- Basil
Extra:
- Parchment paper
Instructions
Dough:
- Put the flour in a bowl and make a well. Then add warm water and crumble sugar and yeast into it. Mix a little and dust with a little flour. Let rise until bubbles form! Then knead the pre-dough with salt and olive oil well and let the dough rise again for about 45 minutes!
Sauce:
- Peel and finely chop the onion and garlic! Heat olive oil in a saucepan and fry until translucent. Then briefly toast tomato paste and add chopped tomatoes. Swirl out the tomato can with 150 ml water and add to the sauce. Add vinegar and sugar and season with seasoned salt, garlic pepper and pepper. Simmer the sauce for about 30 minutes. Finally add herbs!
Covering:
- Wash tomatoes, cut into slices and remove the stalk! Drain the mozzarella and pluck finely! Pluck and wash the basil leaves!
Dough: (PREHEAT THE OVEN TO 250 ° DEGREES!)
- Divide the dough into 2 parts and roll out each on a sheet of baking paper! Spread the tomato sauce and tomato slices on top. Now prebake for 10 minutes on the bottom rail for each base!
Covering:
- Then distribute half of the two types of cheese on the bases and bake again on the lowest baking rack for about 8-10 minutes!
- Let cool down briefly, cut into pieces, sprinkle with basil and serve!
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 14.6gProtein: 10.1gFat: 15.2g
