Pizza with Tomatoes, Mozzarella and Basil

Ingredients

• 400 g spelt flour type 1050 (+ a little extra for the work surface)
• 1 cube fresh yeast
• 1 tsp raw cane sugar
• Salt
• 3 tbsp olive oil
• 400 g cherry tomatoes
• 125 g mozzarella
• 1 bunch basil (20 g)
• Pepper

Instructions

1. 1.

   Sift the flour into a large bowl and make a well in the center. Add the yeast with sugar and 100 ml lukewarm water to the well, sprinkle some flour on the edges, cover and let the pre‑starter rise for about 10 minutes.

2. 2.

   Add 1 tsp salt, olive oil and 100 ml lukewarm water to the pre‑starter. Knead the dough on a floured surface for 10 minutes, return it to the bowl, cover and let it rise in a warm place for about an hour.

3. 3.

   Meanwhile wash the tomatoes and pluck them from the stems. Drain the mozzarella and slice it into thin rounds. Wash the basil, shake off excess water and pick off the leaves; cut half of the leaves into thin strips.

4. 4.

   Knead the dough again, divide it into two equal portions and roll each into a thin flatbread. Place on a baking sheet lined with parchment paper. Top with tomatoes and mozzarella, sprinkle with basil strips, season with salt and pepper, and bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 20 minutes.

5. 5.

   Remove the pizza, scatter the remaining basil leaves on top, cut into pieces and serve.