Pizzazungen mit Sardellen und Kapernäpfeln

Ingredients

• 0.5 cube yeast (21 g)
• pinch sugar
• 400 g flour
• 2 tbsp olive oil
• 1 tsp salt
• flour for dusting
• 500 g date tomato
• 400 g goat soft cheese roll
• 50 g green olives (pitted)
• 4 tbsp olive oil
• 60 g anchovies (in oil)
• 50 g capers (glass)
• 60 g caper berries (glass)
• 1 handful thyme
• pepper from grinder

Instructions

1. 1.

   For the dough, crumble the yeast into a bowl, stir in the sugar and about 175 ml lukewarm water until smooth. Add the flour, olive oil and salt and knead everything into a supple dough. If necessary add more water or flour. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile, wash and halve the tomatoes for the topping. Roughly cube the cheese. Chop the olives as finely as possible and mix with 2 tbsp olive oil. Pat the anchovies dry. Drain the capers and caper berries. Rinse the thyme, pat dry and pluck the leaves.

3. 3.

   Preheat the oven to 240°C fan with one (or several) baking trays.

4. 4.

   On a floured work surface knead the dough again, divide into 8 pieces and shape each into small elongated flatbreads, forming a slightly thicker edge. Place the flatbreads on parchment paper, brush with olive oil leaving the edge free. Spread the capers, tomatoes and anchovies over them and bake in the oven for about 10 minutes. Then add the cheese, thyme and caper berries and bake for another 5 minutes.

5. 5.

   Drizzle the finished pizzas with the remaining oil, pepper and serve immediately.