White pizza

Ingredients for 1 servings:

• 400 g flour
• 6 tbsp sunflower oil, or safflower or olive oil
• 1 pinch(s) of sugar
• Salt, to taste
• 1 packet of dry yeast
• 150 ml water
• 250 g mozzarella, if possible buffalo
• 150 g mild sheep’s cheese
• 50 g Parmesan or Pecorino, grated
• 3 cloves garlic, smoked if possible
• some smoked salt
• 1 handful of sage
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Sounds simple, but is an incomparable taste experience

Mix all the ingredients for the yeast dough and let it rise in a warm place for 1 hour. The dough is ready when it has fine bubbles and can be easily rolled out on a greased baking sheet. Place the risen dough on a greased baking sheet. Then prepare the topping. Drain the brine from the mozzarella and let it drain slightly. Do the same with the feta cheese. Cut the cheese into 1 cm cubes. Rinse the sage briefly under running water, pat dry, and then cut into fine strips. Thinly slice or grate the smoked garlic. It also tastes good with regular garlic, as it will also be sprinkled with smoked salt. First, distribute the cheese cubes on the dough, making sure to have a little of both types as much as possible. Then distribute the garlic and sage evenly. Grate the Parmesan or Pecorino over the top. Sprinkle a little smoked salt on top. Bake the pizza in an oven preheated to 210°C for about 10-15 minutes. Once the mozzarella melts and is lightly browned, the pizza is ready. Cut into slices and serve warm, but season lightly with salt and pepper beforehand. Or you can set up salt and pepper mills on the table, so everyone can adjust the amount and intensity of seasoning to their liking.