Tomato and Mozzarella Pizza
- For the dough
- 400 grams Pastry flour
- 1 cube Yeast (42 grams)
- 1 teaspoon honey
- 2 tablespoons olive oil
- vegetable oil (for greasing)
For the dough, combine the flour and 1 teaspoon salt in a bowl, make a well in the center. Crumble the yeast into the well and dissolve with the sugar and 100 ml (approximately 1/2 cup) of lukewarm water. Sprinkle some flour over the yeast. Cover and let rest in a warm place for 15 minutes.
Add 125 ml (approximately 2/3 cup) of lukewarm water and olive oil to the flour bowl and knead until combined. On a floured surface vigorously continue kneading until the dough is elastic Cover and let rise in a warm place for 45 minutes.
Grease a baking sheet with oil. Roll out dough on the baking sheet.
For the topping, combine the tomato paste, oregano, 2 tablespoons oil and 4 tablespoons water and spread on the pizza crust. Halve mozzarella and cut into slices. Rinse tomatoes and cut crosswise into slices. Peel and mince garlic.
Spread everything on the pizza sauce. Season with salt and pepper. Drizzle with olive oil. Bake in an oven preheated to 220°C (approximately 425°F) for about 20 minutes. Pluck and chop the basil leaves. Sprinkle over the pizza and serve.