Monday, September 19, 2011


This is a vegetarian/vegetable pizza. This recipe produces 2 pizzas.

25 g fresh yeast
1 cup lukewarm water (37 C)
2 tbs oil
1/2 tsp salt
2 2/3 cup flour

Tomato sauce:
3 mashed/sliced tomatoes
1/3 cup water
2 tsp olive oil
2-3 tsp tomato purée
2 tsp dry oregano (or fresh)
Some fresh basil leaves
2 garlic cloves
Salt and pepper to taste

Tomato purée
Tomato sauce
Fried eggplants (optional)
Tomato (optional)
Jalapeno (optional)

If you decide to make the pizza sauce yourself, make it first, because you can't spread a warm/hot pizza sauce on the unbaked pizza. You can make your own tomato sauce by cooking mashed tomatoes, water, finely sliced garlic, olive oil, basil leaves/oregano, salt and pepper. Let it cook until it gets a gravy like consistency.

Heat the water to 37 C. Crumble the yeast into a bowl and add the lukewarm water and stir with a spoon or your hand till water dilutes the yeast completely. Add oil and salt, lightly stir. Add the flour and knead and work the dough for 10 minutes. Let it rest covered in a bowl for 30 minutes. Meanwhile cut the pizza toppings. You could virtually add anything edible on your pizza. My mother likes fried eggplants on hers and I like jalapeno, for instance.

Roll the dough out on a floured surface and place it in a pizza tray or roll it out on a oven sheet directly. Let it rest for 15-20 minutes covered or covered. This will help the dough rise more. Spread the toppings. Start with the tomato puree/tomato sauce and finish with oregano/cheese. Bake in preheated oven at 200 C (almost 400 F) in the middle part of the oven for about 15-20 minutes.

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