Tomato Mozzarella Pizza

Ingredients for 4 servings:

• 500 g flour
• 1 cube of yeast
• ¼ liter of warm water
• 2 tbsp honey, liquid
• 1 tsp, leveled salt
• 6 tbsp olive oil
• 1 garlic clove(s)
• 100 g tomatoes, dried
• 120 g cheese, grated
• 4 tomatoes, ripe
• 250g mozzarella

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl, make a well in the center, crumble in the yeast, and drizzle over the honey and a little of the water. Let the yeast rise in a warm place. When the yeast starts to bubble, add the remaining ingredients and knead everything into a smooth dough. Knead for at least 5 minutes. Cover the dough with a clean towel and let it rise for at least 40 minutes, until it has roughly doubled in size. Then knead the dough again and roll it out into a rectangle. Spread the remaining oil and the crushed garlic clove over the dough. Pre-bake the dough at 220°C (425°F) for 5 minutes on the lowest rack to get it nice and crispy! In the meantime, puree the sun-dried tomatoes with 6 tablespoons of water. Thinly slice the fresh tomatoes. Brush the pre-baked dough with the sauce, sprinkle with the grated cheese, then arrange the tomatoes on top and tear the mozzarella into pieces and sprinkle on top. Now bake the pizza for another 15-20 minutes. Tip: After baking, you can top the pizza with arugula, which you’ve previously dressed with balsamic vinegar and olive oil. Or, if you like, you can spread pesto on the baked pizza or bake thin slices of salami with it. The only limits are your imagination!