Mexican Style Pizza
- Dough (for 2 pizzas)
- ½ cube Yeast (20 grams)
- 1 pinch sugar
- 400 grams Pastry flour
- 4 tablespoons olive oil
- 1 teaspoon salt
- For covering
- 1 large can peeled tomatoes (800 grams)
- freshly ground peppers
- 2 teaspoons dried oregano
- ¼ yellow Bell pepper
- ¼ green Bell pepper
- ¼ Red Bell pepper
- 2 button Mushroom
- 1 white onion
- 4 Artichoke hearts (from a jar)
- 50 grams Kidney beans (canned)
- 50 grams Corn kernel (canned)
- 8 Baby corn cobs (canned)
- 8 small pickled red Pepperoncini (from a jar)
For the dough: Mix the yeast with 200 ml (approximately 3/4 cup) of lukewarm water and the sugar until smooth. Mix the flour with the oil and salt in a mixing bowl and add the dissolved yeast. Knead with the dough hook of the electric mixer into a smooth dough. Cover and let rise in a warm place for 45 minutes.
Rinse the peppers, cut in half, remove the seeds and ribs and cut into thin strips.
Wipe the mushrooms with paper towels and cut into slices.
Peel onion, cut in half and cut one half into thin strips and cut the rest into small cubes.
Drain the beans, corn and baby corn cobs.
Drain the artichoke hearts and pepperoncini and cut in half.
Divide the dough into 2 portions, roll out on a floured work surface and place on one (or two) greased baking sheet.
Drain tomatoes, mash with a fork and spread over the pizza bases, leaving the edges uncovered. Season with salt, pepper and oregano.
Top the pizzas with the prepared ingredients and drizzle with olive oil. Bake in a preheated oven (220°C) (approximately 425°F) for about 15 - 20 minutes.