John Myers
Ingredients for 2 servings:
- 200 g flour
- 125 ml milk, low-fat
- 3 tbsp water
- 20 g yeast, fresh
- 1 tsp salt
- 1 pinch(s) of sugar
- 1 small can of tomatoes, chopped
- 1 clove(s) garlic
- 1 shallot(s)
- salt and pepper
- 1 can/n tuna, in water
- 2 onions, red
- 8 Pepper, mild
- 3 processed cheese with herbs (small corners) from Du Darfst
- some water
- basil
- oregano
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Make a yeast dough from flour, lukewarm milk, yeast, sugar, salt, and water. The dough needs to rise twice, for 30 minutes each time. Simmer the chopped tomatoes with the finely chopped onion and garlic clove, season with salt and pepper, and stir in the herbs. Drain and shred the tuna. Melt the cheese wedges with a little water in a small saucepan. Divide the dough and roll each piece out to fit a 26 cm springform pan. Place in a springform pan lined with baking paper and pierce several times with a fork to prevent bubbles. Spread with the tomatoes, arrange half of the tuna, top with a sliced onion and 4 pepperoni, and drizzle with half of the cheese mixture. Do the same with the second batch of dough. Bake the pizzas in a preheated oven at 180°C for about 20 minutes. Each pizza has 8.5 points according to the WW (WW), 550 kcal, and 9.00 according to the LF30 (food intake).
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