Summary

Ingredients

For the dough:

• 250 g wheat flour, type 405
• 125 g water, lukewarm
• 13 g yeast, fresh
• 20 g butter, or mararine
• 1 teaspoon, leveled sugar
• 1 teaspoon salt
• some olive oil

For covering:

• 1 bag mozzarella, fresh in the brine
• 100 ml tomato (s), passed
• 10 olives, (green or black)
• 1 bell pepper (s)
• 2 cloves garlic, chopped
• 1 can artichoke hearts, quartered
• salt and pepper

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Instructions

1. Carefully knead all ingredients for the dough until a smooth, elastic dough is formed. Cover and let rest for about an hour. At this stage the dough has doubled in volume, is shiny and does not stick.
2. Flour the dough a little and roll out to about 1 cm or a little less. Cut out slices using a template. 9 pizzettes are cut out of this.
3. Place this on an oiled tray, top with tomato, olives, peppers in strips, a little garlic, artichoke hearts or just as you like. Salt and pepper.
4. In between, the oven is preheated to 250 °. Slide in the tray and bake everything for about 5-6 minutes.
5. Cut the mozzarella into thin slices and after the first baking spread on top and then bake for another 5-6 minutes.