Tomato Pizzas with Ricotta
Ingredients
- For the dough
- 350 grams Pastry flour
- ½ cube Yeast (21grams)
- 1 pinch salt
- 1 generous pinch sugar
- 75 milliliters olive oil
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the dough, combine the yeast, sugar and 80 ml (approximately TK cup) of lukewarm water. Knead with remaining dough ingredients with the dough hook of an electric mixer until smooth. Cover and let rise in a warm place for 45 minutes.
For the topping, blanch the tomatoes, peel, seed and dice finely. Rinse the basil, shake dry and pluck the leaves. Finely chop half the basil and mix with ricotta and tomatoes. Season with salt and pepper. Chop the olives.
Knead the dough on a floured surface, shape into a roll and cut into 16 portions. Roll out small pizzas and place them on a greased baking tray. Top with the tomato mixture. Sprinkle with olives and drizzle with olive oil. Bake for 20-25 minutes. Serve with remaining basil for garnish.
