Tomato Mozzarella Pizza

Summary

Ingredients

• 500g flour
• 1 cube yeast
• 0.25 liter ¼ warm water
• 2 tablespoon honey, more liquid
• 1 teaspoon, leveled salt
• 6 tablespoon olive oil
• 1 clove garlic
• 100 g tomato (s), dried
• 120 g cheese, rated
• 4 tomato (s), ripe
• 250 g mozzarella

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Instructions

1. Put the flour in a bowl, make a well in the middle, crumble the yeast into it, pour the honey and some of the water over it. Let the yeast rise in a warm place. When the yeast bubbles up, add the remaining ingredients and knead everything into a smooth dough. Knead for at least 5 minutes. Cover the dough with a clean towel and let it rise for at least 40 minutes, until it approximately doubles in size. Then knead the dough again and roll out into a rectangle.
2. Spread the remaining oil and the pressed garlic clove on the dough. Pre-bake the dough on the lowest rack for 5 minutes at top / bottom heat 220 degrees, so it will be nice and crispy!
3. In the meantime, puree the sun-dried tomatoes with 6 tablespoons of water. Cut the fresh tomatoes into thin slices. Now brush the pre-baked dough with the sauce, sprinkle with the grated cheese, then spread the tomatoes on top and chop the mozzarella into pieces and sprinkle on top.
4. Now bake the pizza for another 15-20 minutes.
5. Tip: After baking, you can top the pizza with rocket, which you have dressed with balsamic vinegar and olive oil beforehand. Or if you want, you can spread pesto on the baked pizza or bake thin salami slices with it. There are no limits to your imagination!