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Ingredients
Mushroom and Olive Pizza
- For the dough
- 300 grams Pastry flour
- ½ cube Yeast (21 grams)
- 4 Tbsps olive oil
- salt
- For the sauce and topping
- 700 grams crushed Tomatoes (canned)
- 500 grams Tomatoes
- 250 grams button Mushroom
- 50 grams Olives
- 200 grams Emmentaler cheese
- 4 sprigs thyme
- salt
- peppers
- Fat (for the baking sheet)
For the dough, mix flour with salt in a bowl. Dissolve the yeast with 125 ml (approximately ½ cup) lukewarm water and add to the flour along with olive oil. Knead until smooth. Cover the dough and let rise for 1 hour in a warm place.
For the topping, rinse the tomatoes and cut into slices.
Trim the mushrooms and slice thinly.
Cut the olives into thin slices.
Grease the baking sheets well with olive oil. Knead the dough again and roll out on a floured surface into a pizza base. Place the pizza base on the baking sheet and form edges on the base. Spread the crushed tomatoes over the pizza base and pre-bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 10 minutes.
Take out the pizza base from the oven and sprinkle with tomato slices, mushrooms and olives. Sprinkle with the cheese, and season with salt and pepper. Bake the pizza for about 10 minutes until finished. Serve sprinkled with thyme leaves before serving.
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |