Summary

Ingredients

For the dough:

• 1 packet yeast (dry yeast)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• 250 ml water, warm
• 375 grams flour
• 1 tablespoon corn grits and flour for the baking paper

For the sauce: (pizza sauce)

• 1 tablespoon olive oil
• 1 onion (s), finely diced
• 2 clove (s) garlic, crushed
• 400 g tomato (s), peeled (can), finely chopped
• 2 teaspoons basil, chopped
• 2 teaspoons oregano
• 1 teaspoon sugar
• salt and pepper

For covering:

• 250 g auberine (s), cut into slices approx. 1 cm thick
• 2 tablespoon olive oil
• 2 tomato (s), sliced
• 250 g minced meat (lamb), other types if necessary
• 15 olives, black
• 100 g feta cheese (made from cow`s milk), crushed
• 100 g cheese (ratin cheese liht), rated

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Instructions

1. For the pizza dough, mix the yeast, salt, sugar and water. Cover with a foil and place next to the heater (approx. 15 min.) Until the mixture starts to bubble. Sieve the flour into a bowl, make a well in the center, add the yeast-water and work into a smooth dough for about 5 minutes. Cut the baking paper, flour it and spread the corn grits on top. Then roll out the dough on the baking paper to the size of the tray.
2. For the pizza sauce, fry the oil and onions over a low heat for 5 minutes. Now add the garlic, tomatoes, herbs and sugar and simmer for 10 minutes until the sauce thickens. Season with salt and pepper and remove from the heat. Preheat the oven to 210 ° C.
3. Brush the pizza dough with the tomato sauce. In the meantime, fry the minced lamb in a pan. Spread the aubergines evenly on the pastry base and brush the tops with the olive oil. Now distribute the tomatoes, minced meat, olives, feta cheese and gratin cheese evenly on the pizza in this order.
4. Bake the pizza for about 25 minutes, until the cheese has melted and the batter is brown and crispy. Cut into 10 pieces and serve.