Ingredients portion 3
Chicken egg 1 piece
Vegetable oil 100 ml
Sugar 1 tablespoon
Dry yeast 10 g
Wholemeal flour 3 cups
Green basil 1 bundle
Mozzarella cheese 120 g
Tomatoes 5 pieces
Grated parmesan cheese 100 g
Garlic 1 clove
Tomato paste 2 tablespoons
Olive oil 1 tablespoon
Dried basil 1 teaspoon
Water 250 ml
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour and 30 minutes
1 Pour the warm water into a bowl, add the yeast, sugar, salt, vegetable oil, egg and flour. Knead the dough until it is firm and does not stick to your hands or hands. Place in a plastic bag and chill in the refrigerator for 1 hour.
2 Slice the tomatoes slightly at the top and soak for 1 minute in boiling water. Rinse in cold water and peel off the skins. Fry the shredded flesh in the heated olive oil. Peel the garlic and squeeze it through the press. Add the tomato paste, dried basil and garlic. Stir and remove from the heat.
3 Take the dough out of the refrigerator and knead again. Divide it into three portions and roll out the dough.
4 Spread an even layer of sauce on each cake. Bake for 5 minutes in a preheated oven at 250 degrees.
5 Cut the basil into leaves. Cut the mozzarella into rounds. The thinner the mozzarella slices, the better. Remove the pizza, arrange the mozzarella and return to the oven for 2 minutes. Sprinkle with the basil leaves, grated parmesan and pepper.
