Preparation
50 minutes
Resting time
1 hour 30 minutes
Cooking time
9 minutes
Portions
4
Preparation
260 g white flour
15 g yeast
fresh, crumbled
165 ml water
lukewarm
1 tbsp olive oil
1 tsp salt
Mix all the ingredients together and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1–1.5 hours until double in volume.
300 g peeled plum tomatoes
tinned
2 slices of ham
cooked
4 artichoke hearts
pickled
5 olives
black, pitted
2 champignons
large
150 g mozzarella
Salt
Pepper
freshly milled
oregano
dried
(Pre-)heat cooking space to 250 °C with PizzaPlus
Crush the plum tomatoes with a fork and drain in a sieve. Reduce the plum tomatoes to about 150 g in weight. Season the sauce with salt, pepper and oregano.
Cut the ham into strips. Quarter the artichoke hearts and halve the olives. Slice the champignons. Finely slice the mozzarella.
Roll the dough out to the size of the baking tray and place it on the lined baking tray.
Spread the tomato sauce, ham, artichokes, olives and champignons evenly over the dough. Season with oregano and pepper.
Spread the slices of mozzarella evenly over the top. Put the tray into the preheated cooking space. Bake.
Put the pastry in
PizzaPlus 250 °C for 9 Mins
Additional information
Created by
V-ZUG Ltd.
Created on
2/27/23