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Pizza Margherita

Pizza Margherita

Category: Finger food

15 Minutes
Preparation time
Ingredients for 4 people
1/2 cube (21 g) yeast
Sugar
350 g wheat flour
Salt
2 tbsp. olive oil
1 tin (400 g) chopped tomatoes
1 tbsp. tomato paste
Pepper
1 tsp. pizza spices
1/2 bunch of basil
1 package (250 g) of Zottarella Roll Classic
Wheat flour to work with
  1. Mix the yeast with 1 pinch of sugar and a bit of flour in 200 ml water. Leave covered in a warm area for about 10 min.
  2. Add the rest of the flour, 1 tsp. salt and the olive oil and mix with a hand blender with dough hooks for about 5 min. until it becomes a smooth dough. Leave in a warm area covered with a clean kitchen towel for about 1 hour.
  3. To make the sauce, cook the tomatoes together with the tomato paste for about 5-10 min. Season with salt, pepper, 1 pinch of sugar and pizza spices. Let cool. Wash the basil, shake dry and remove the leaves. Drain and slice the Zottarella Roll.
  4. Pre-heat oven to 220 °C with top and bottom heating. Lay baking paper on a baking sheet.
  5. Briefly knead the dough once more on a lightly floured work area and divide into 4 portions. Roll out thin rounds about 28 cm in size and cover with tomato sauce. Bake in the oven one after the other for about 8 min. Take out of the oven, top with Zottarella slices and bake again for about 3-5 min. Scatter basil on top and serve.

Recipe inspirations from the
Zottarella cookbook