Pizza with Olives and Feta

Pile the flour on a work surface, along with a pinch of salt, and create a well in the center.

Crumble the yeast into a jug and mix with the sugar. Mix with about 80 ml of lukewarm water (approximately 1/4 cup) and let stand for 20 minutes. Pour into the well in the flour along with 2 tablespoons of oil and another 50 ml of lukewarm water (approximately 1/4 cup).

Knead everything together to form a smooth dough. Add a little more lukewarm water if necessary.

Cover the dough and let it rise for 1 hour in a warm place.

Preheat the oven to 250°C (approximately 475ºF).

Knead the dough well and roll out flat on a floured work surface, so that it fits on a greased baking sheet.

Rinse, blanch and peel the tomatoes and cut into pieces. Lay the tomato pieces on the pizza base. Crumble the feta cheese over the tomatoes and then distribute the olives on top.

Shower with oregano leaves and drizzle with olive oil. Season with pepper but be careful with salt because feta cheese is already quite salty.