Tomato Pizza

Ingredients

• 500 g flour
• 1 cube yeast
• 1 tsp salt
• 1 tsp sugar
• 6 tbsp Olive oil
• 250 ml milk
• flour (for working)
• 300 g goat cheese (chunked)
• 1 clove garlic
• 100 g Pecorino (grated)
• 170 g dried tomatoes in oil (4 jars)
• 0.5 tsp thyme (dried)
• 1 tbsp mint (fresh chopped)
• 2 tbsp basil (chopped)
• Salt
• Pepper
• 70 g pine nuts
• Salt
• ground pepper

Instructions

1. 1.

   Whisk yeast with about 50 ml lukewarm milk until smooth. Place flour in a bowl, make a well in the center and add the yeast. Cover and let rise for about 20 minutes in a warm place.

2. 2.

   Add remaining lukewarm milk, salt, sugar and olive oil to the pre‑mix and knead with hand mixer hooks into a smooth dough. Cover and let rise another 30 minutes.

3. 3.

   For the topping drain the tomatoes; reserve the oil. Dice the tomatoes.

4. 4.

   Peel and finely chop the garlic. Sauté in 1 tsp hot oil, set aside. Cut the cheese into cubes.

5. 5.

   Take the dough from the bowl, knead again on a floured surface and divide into four pieces. Roll each piece into a circle the size of a pizza base or cut 1/3 off, roll the remaining 2/3 into a rectangular sheet for a baking tray and use the 1/3 for half a tray.

6. 6.

   Oil each pan or sheet and place dough inside, shaping a rim.

7. 7.

   Brush dough with some tomato oil and spread tomato cubes on top. Sprinkle Pecorino and pine nuts. Distribute garlic, herbs and cheese cubes over the topping and bake in a preheated oven at 220°C (fan) for about 15‑20 minutes until golden brown.