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🍕 Colorful Tomato and Mozzarella Pizza

835 kcal · 30 min · 4 servings

Ingredients

• 21 g yeast (0.5 cube)
• 1 pinch sugar
• 450 g flour
• 4 tbsp olive oil
• 1 tsp salt
• 800 g ripe tomatoes
• 2 yellow tomatoes
• 4 red tomatoes
• 300 g mozzarella
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 bunch basil (half of it chopped)

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Stir the yeast smoothly with about 200 ml of lukewarm water and the sugar.
3. 3. Add flour, olive oil, and salt to the dough.
4. 4. Knead everything into a smooth dough.
5. 5. Cover the dough and let it rise in a warm place for about 1 hour.
6. 6. Form 4 balls from the dough.
7. 7. Sprinkle some flour on the work surface.
8. 8. Roll out the dough balls into round flatbreads with a diameter of about 22 to 26 cm.
9. 9. Leave the edge of the pizzas slightly thicker than the center.
10. 10. Place the pizza bases on 4 round pizza trays with perforated bottoms.
11. 11. Preheat the oven to 200°C fan-forced.
12. 12. Blanch the ripe tomatoes briefly with boiling water.
13. 13. Remove the skin from the tomatoes.
14. 14. Chop the peeled tomatoes finely.
15. 15. Mash the chopped tomatoes slightly.
16. 16. Season the tomato mixture with salt and pepper.
17. 17. Wash the remaining tomatoes.
18. 18. Remove the stem area from the tomatoes.
19. 19. Slice the tomatoes crosswise into rounds.
20. 20. Spread the tomato puree over the pizza bases.
21. 21. Leave a small border around the pizzas.
22. 22. Slice the mozzarella into thin rounds.
23. 23. Place the mozzarella slices and tomato slices on the pizzas.
24. 24. Drizzle the pizzas with a little olive oil.
25. 25. Bake all pizzas together in the oven.
26. 26. Bake the pizzas for about 25 to 30 minutes.
27. 27. Sprinkle the finished pizzas with fresh basil.
28. 28. Serve the pizzas hot.

Nutrition per serving

• kcal: 835
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 94 g