Pizza Espanola
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g wheat flour (type 550)
- 130 ml milk
- 40 ml olive oil
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- 1 pinch (s) salt
For covering:
- 0.5 can ½ (s) tomato (pizza tomato)
- 1 clove garlic
- oregano
- salt and pepper
- 1 scoop mozzarella
- 1 tomato (s)
- 50 g olives, reen, without stone
- 100 g ham (Serrano ham) or other smoked ham
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients into a non-sticky, easily malleable dough and cover it in a warm place for 30 minutes. Roll out the dough and place on a parchment-lined baking sheet.
- Season the chopped tomatoes vigorously with garlic, oregano, salt and pepper. Brush the pizza dough with it. Wash the tomato, cut into thin slices and distribute evenly on the pizza dough.
- Cut the mozzarella into thin slices and cover the tomatoes with it. Halve the olives and place on the mozzarella. Sprinkle the pizza with a pinch of salt and a little oregano.
- Bake in the preheated oven at maximum temperature for approx. 10-15 minutes, until the edge is crispy and brown and the cheese is lightly browned and spread. Spread the ham slices over the pizza before serving.
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