Pizza Margherita

For the Pizza Margherita, first preheat the stove to 220 °C (convection oven 200 °C).

Melt the yeast in the lukewarm water and mix with flour, olive oil and a pinch of salt to form a dough. Cover the baking bowl with cling film and let rise for 40 minutes.

Dice the tomatoes. Remove the skin from the shallots, dice them and sauté them in olive oil in a frying pan. Remove the skin from the garlic clove and squeeze it, add the tomato cubes. Toss on high heat until a thick tomato puree forms in the frying pan. Pull the frying pan off the stove, season with oregano, salt and pepper.

Dust a board with flour and roll out the dough on it to about 3 mm thick. Place the dough on a baking sheet lined with parchment paper or greased.

Spread the tomato sauce evenly on top. Cut the mozzarella into slices and spread evenly on the pizza. Bake in the heated oven for about 15 minutes.

Remove the Pizza Margherita from the oven and sprinkle basil leaves on top.

Preparation Tip:

You can expand the Pizza Margherita with other ingredients depending on your preference.

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