Margherita pizza

Ingredients

Directions

1. 1

   Mix flour 1 teaspoon salt and yeast. Add 250 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Form into 4 balls of the same size, cover and leave to rise for another 30 minutes.

2. 2

   Peel and chop the onion and garlic. Heat the oil in a pot. Sauté onion and garlic for about 5 minutes while stirring. Add the tomatoes and chop with a spatula. Bring to the boil and simmer for 30-40 minutes.

3. 3

   Season with oregano and dried basil. Season to taste with sugar, salt and pepper.

4. 4

   Drain the cheese and cut into slices. Wash basil, shake dry, pluck leaves from the stalks. Wash, clean and slice the tomatoes.

5. 5

   Roll out the dough balls on a floured work surface and place 2 dough circles next to each other on a baking tray lined with baking paper (approx. 36 x 41 cm).

6. 6

   Spread each with about 1/4 of the tomato sauce. Cover each with about 1/4 of the tomatoes and about 1/4 of the cheese. Sprinkle with basil, except for something to garnish. Bake in a preheated oven (electric cooker: 250°C/ circulating air: 225 °C/ gas: see

7. 7

   Herst.) Bake for about 13 minutes. Remove from the oven and sprinkle with basil.