Classic Tomato, Olive and Cheese Pizza
7,2 / 10
1 hr 30 min.
ready in 2 h. 50 min.
- For the topping
- 6 ½ cups ripe tomatoes (or 400 g | 2 cups tin tomatoes)
- 1 shallot
- 1 clove garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps tomato puree
- 1 tsp oregano (dried)
- freshly ground peppers
- 4 cups grated Mozzarella
Mix the yeast in a bowl with about 200 ml lukewarm water and the sugar. Then add the flour, olive oil and salt and knead to a pliable dough. Cover and put to rise in a warm place for about 1 hour.
Shape the dough into 4 balls and roll out on a lightly floured surface into circles of approximately 22 cm Ø, leaving the edges a little thicker. Lay on a greased baking tray. Heat the oven to 220°C (200° fan) | 425F | gas 7.
Drop the tomatoes into boiling water for a few seconds, then skin and chop. Peel and finely chop the shallot and garlic and sweat in 2 tbsp olive oil. Add the tomatoes and tomato puree and stew gently for about 15 minutes. Season with oregano, salt and pepper, then spread on the pizza bases, leaving a narrow border free at the edge.
Scatter the grated mozzarella on top of the tomato. Drizzle with a little olive oil.
Bake in the preheated oven for about 15-20 minutes. Take out and top with fresh tomato slices, oregano and olives. Serve immediately.