Margherita Pizza
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- For the base
- 3.333 cups flour
- 1 tsp easy blend Yeast
- 1 tsp salt
- 1 tsp sugar
- 6 Tbsps olive oil
- 1 cup milk (lukewarm)
- flour (for working)
- For the topping
- 12 Tomatoes
- olive oil
- 1 clove garlic cloves (crushed)
- 1 tsp dried thyme
- ½ bunch Basil (chopped)
- 4 Mozzarella
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 großer hoher Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Large knife, 1 Immersion blender, 1 Paper towel, 1 Small skillet, 1 Slotted spatula, 1 Ladle
Preparation steps
1.
To make the dough, sift the flour into a bowl and add the yeast, salt and sugar. Pour in the olive oil and warmed milk and mix well to make a smooth dough.
2.
Turn onto a floured board, knead for about 5 minutes then put into a large oiled bowl, cover with a clean cloth and leave in a warm place to prove for about 50 minutes or until doubled in size.
3.
For the topping, drop 8 tomatoes into boiling water for a few seconds then skin, quarter, deseed and dice. Quarter, deseed and dice the remaining tomatoes.
4.
Heat 2 tbsp oil and gently fry the garlic until soft. Add the skinned tomatoes and cook for a further 5 minutes then add the thyme. Stir in the basil, season with salt and pepper and set aside.
5.
Heat the oven to 220C (200C fan) 425F, gas 7.
6.
Turn the dough out of the bowl and knock back on a floured board. Knead for 2 minutes, cut into four pieces and roll each piece into a circle approx. 20 cm diameter.
7.
Place the pizza bases onto oiled baking sheets, forming a slight rim around the edge of each one.
8.
Brush the top of each base with a little oil and spread over the tomato sauce. Slice the mozzarella and arrange on the top of the pizzas, scatter with the diced tomatoes and drizzle with a little more oil.
9.
Bake for 15 - 20 minutes or until golden brown.
