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Bread and rolls, pizza and savoury cakes 177
Pizza Margherita [Index: ]
MCRC00837948_BO_Pizza_Margherita-008_F39MCRC00838019_SE_Pizza_Margherita-009MCRC00903315_NF_Pizza_Margherita-015_RZ1Savoury bakingPizzaVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes
For 2 servings
Pizza tray, diameter 30 cm
YEAST DOUGH:
150 g flour
½ sachet dried yeast
1 pinch sea salt
Approx. 100 ml water, lukewarm
TOPPING:
150 g cherry tomatoes
125 g mozzarella
150 g tomato passata
Sea salt
Pepper, freshly ground
½ tsp sugar
3 tbsp basil, chopped
½ tsp salt
2 tbsp cooking oil
IN ADDITION:
1 tbsp cooking oil for the baking tray
Per serving
466 kcal, 62 g carbs, 16 g fat, 17 g protein,
5,2 BU
PREPARATION
1. To make the yeast dough, mix the flour and yeast in a bowl. Add all other ingredients and knead
the dough well. Allow dough to prove in a warm place for 30 minutes.
2. In the meantime, wash the cherry tomatoes and halve them. Cut up the mozzarella.
3. Grease the pizza tray with oil. Roll out the dough evenly on it and prick several times with a fork.
4. Season the passata with sea salt, pepper and sugar. Add half of the basil, mixing well.
5. Spread the tomato topping on the dough. Arrange the cherry tomatoes on the pizza. Distribute
the mozzarella evenly over the cherry tomatoes. Sprinkle the remaining basil over the pizza, add salt
and drizzle with olive oil.
6. Cook the pizza as indicated.
Oven setting:
Top/bottom heating
270 °C
Baking time: 20-25 minutes
Compact oven setting:
Top/bottom heating
270 °C
Baking time: 20-25 minutes
Tip:
Pizza Romana: instead of
adding basil, top the pizza with 4 salted ancho-
vies, which have been washed, de-boned and cut
up. Season with salt and 2 tsp oregano and
drizzle with oil.
Pizza al prosciutto: instead of basil, use 100 g
cooked ham that is not too lean.
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