Oliven-Hefefladen

Ingredients

• 350 g flour
• 20 g yeast
• 1 oil
• Salt
• 2 Garlic cloves
• 700 g onions
• 2 tsp Olive oil
• 1 tbsp capers
• 1 tbsp tapenade (glass, ready-made)
• 10 black olives
• 1 tsp thyme leaves

Instructions

1. 1.

   Dissolve yeast in 200 ml lukewarm water. Then knead with flour, oil and ½ tsp salt into a smooth dough. Cover and let rise at room temperature for about 1 hour until the volume has doubled.

2. 2.

   For the topping peel garlic and onions and slice finely. Sauté both in a pan with oil for about 10 minutes. Salt and let cool. Mix in capers.

3. 3.

   Knead the dough on a floured surface thoroughly and divide into quarters. On a baking sheet lined with parchment, roll out two oval pizza bases each.

4. 4.

   Spread tapenade over the dough, leaving a rim of about 2 cm around the edge. Distribute the garlic-onion mixture on top. Sprinkle olives and thyme leaves. Let rise again for 15 minutes.

5. 5.

   Bake the pizzas in a preheated oven at 240 °C (Gas 5-6) for about 20 minutes. Serve hot or cold.