This is a harder recipe to master since it is difficult to describe the dough consistency in a post. But I am sure if not the first time, the second time it will be godly.
Preparation time is roughly 1.5 hours including rest time.
- 2 cups flour of your choice (e.g. spelt flour or wheat flour)
- 2 tablespoons of olive oil
- 1 pack of dry yeast (around 10-12 g)
- a sprinkle of salt
- 1/2 to 3/4 cups of water (depending on the flour)
Mix all dry ingredients in a bowl. Add the olive oil, water and start working the dough. It should be kneaded for at least 10 minutes. It should be fairly sticky, add more flower little by little while kneading. It should be good right after it stops sticking to your hands but is still very elastic. Spread it in a tray lined with baking paper and leave it in a warm place to rest for at least 30 min.
- 350 g Tomato paste (or one can)
- 1 tablespoon olive oil
- 1 crushed garlic clove
- a couple of leafs of fresh basil
- cherry tomato halves
- anything else you might fancy 🙂
Mix them all together and let them sit at room temperature while the pizza dough rests. I found that it tastes better if it is prepared ahead.
Putting it all together
After the pizza dough is ready, spread the tomato sauce and sprinkle the desired ingredients on top. Here we had paprika mushrooms and spinach. Other nice combinations include sautéed eggplants, rucola with walnuts, dry tomatoes or broccoli. It could also get a sprinkle of oregano at the end. The sky is the limit.
After it is assembled, it goes into the oven 200 °C for 15 to 18 minutes.