Pizza with Peppers and Mushrooms
Ingredients
- For the dough
- 125 milliliters lukewarm water
- 200 grams all-purpose flour
- 50 grams Semolina flour
- 5 grams Dry yeast
- salt
- sugar
- For the topping
- 2 Tbsps Ketchup
- 1 Tbsp Tomato paste
- 1 Tbsp bell pepper paste
- 150 grams Emmentaler cheese (grated)
- 1 sm can Corn
- 150 grams button Mushroom
- ½ paprika (red)
- ½ paprika (yellow)
- 2 Pickle
- 1 small onion
- peppers
- 2 tsps oregano
Preparation steps
For the dough: Mix all the ingredients for the dough in a bowl and knead vigorously for about 10 minutes. Dust with flour and place in a bowl. Cover with plastic wrap and let rise for 1 hour.
Knead the dough again and let rise for another hour. Preheat the oven to 250°C (approximately 480°F).
Remove the dough from the bowl and knead briefly. Divide into two halves. Roll out the pizza dough into two large pizzas.
For the toppings: Stir the ketchup with the tomato paste and pepper paste. Add enough water to make a spreadable tomato sauce. Rinse the mushrooms and pat dry with a paper towel. Cut into thin slices. Rinse the peppers, cut in half and remove the seeds and white membranes. Cut into strips. Peel the onions, cut in half and cut into a fine dice. Cut the pickles into small pieces. Drain the corn and let dry. Divide the cheese into 3-4 piles. Spread the tomato sauce over each pizza dough. Sprinkle with a layer of cheese. Cover with the various toppings. Sprinkle with the remaining cheese. Season with oregano. Bake in the oven for about 8-10 minutes.
