🍕 Pizza Margherita

Name: Pizza Margherita
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube fresh yeast; 500 g spelt flour Type 1050 (+ 1 tbsp for working); 6 tbsp olive oil; salt; 8 tomatoes; 1 clove garlic; 1 tsp dried oregano; 2 tbsp tomato paste; 0.5 bunch basil; 2 pinch raw cane sugar; pepper; 2 balls mozzarella (125 g each; 45 % fat in dry matter)

773 kcal · 30 min · 4 servings

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Ingredients

0.5 cube fresh yeast
500 g spelt flour Type 1050 (+ 1 tbsp for working)
6 tbsp olive oil
salt
8 tomatoes
1 clove garlic
1 tsp dried oregano
2 tbsp tomato paste
0.5 bunch basil
2 pinch raw cane sugar
pepper
2 balls mozzarella (125 g each; 45 % fat in dry matter)

Instructions

1. Crumble the yeast into a bowl.
2. Stir the yeast smoothly with 250 ml of lukewarm water.
3. Add 250 g flour, 3 tbsp olive oil, and 1 tsp salt to the dough.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Let the dough rise, covered, in a warm place for about 1 hour.
6. Wash all tomatoes thoroughly.
7. Quarter four tomatoes and remove the core.
8. Dice these four tomatoes finely and set them aside.
9. Blanch the remaining tomatoes with hot water.
10. Peel the skin off the blanched tomatoes.
11. Quarter the peeled tomatoes and remove the core.
12. Dice the remaining tomatoes.
13. Peel the garlic.
14. Finely chop the garlic.
15. Heat 2 tbsp of oil in a pan.
16. Sauté the garlic for 3–4 minutes over medium heat.
17. Stir in the diced tomatoes, oregano, and tomato paste.
18. Let the sauce simmer for about 10 minutes.
19. Wash the basil and shake it dry.
20. Slice the basil leaves into thin strips.
21. Add the basil strips to the tomato sauce.
22. Season the sauce with sugar, salt, and pepper to taste.
23. Remove the sauce from the heat.
24. Knead the dough vigorously on a floured work surface.
25. Divide the dough into four equal portions.
26. Knead each portion individually.
27. Roll each dough ball into a circle the size of the pizza tray.
28. Grease each pizza tray.
29. Place the dough into the greased trays.
30. Form a crust edge on the dough.
31. Brush the dough with a little oil.
32. Spread the tomato sauce over the dough.
33. Slice the mozzarella cheese.
34. Place the mozzarella slices on the sauce.
35. Sprinkle the previously diced tomatoes over the top.
36. Drizzle the pizza with a little oil.
37. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
38. Bake the pizza for about 20 minutes until golden brown.

Nutrition per serving

kcal: 773
Protein: 30 g · Fett/Fat: 31 g · Carbs: 93 g