Tomato and Mozzarella Pizza

Ingredients

• 1 cube fresh yeast (42 g)
• 600 g flour
• 1 tsp salt
• 60 ml olive oil
• flour (for work surface)
• 2 balls mozzarella (125 g each)
• 6 ripe tomatoes
• 120 g black pitted olives
• 400 g peeled canned tomatoes
• 2 tbsp Tomato paste
• pepper (ground)
• 2 tsp dried oregano
• oil (for baking sheets)
• 1 bunch Basil

Instructions

1. 1.

   Crush the yeast and dissolve it in 300 ml lukewarm water. Mix the flour with salt, place in a bowl, create a well in the center, and pour in the yeast mixture and olive oil. Knead into a smooth dough with your hands on a floured surface for about 10 minutes. If the dough feels too dry or wet, add more lukewarm water or flour as needed. Return the dough to the bowl, cover, and let rise in a warm place for about an hour.

2. 2.

   Meanwhile, drain the mozzarella and slice it. Wash the tomatoes, remove the stems, and slice them. Drain the olives. Puree the tomatoes with tomato paste and season with salt, pepper, and oregano. Preheat the oven to 220°C (428°F) with upper and lower heat. Oil the baking sheets. Knead the dough again on a floured surface, divide into four equal portions, and roll each out to fit a sheet. Line the prepared sheets with the dough and form a thicker edge.

3. 3.

   Spread tomato sauce over the dough and top with tomato slices. Place mozzarella on top and sprinkle with grated Goud cheese. Lightly salt and pepper, distribute olives across the pizzas, and bake in the preheated oven for 15-20 minutes until golden brown. Wash basil, shake dry, and pluck leaves. Remove pizzas from the oven and serve sprinkled with basil.