Pizza variations
Ingredients for 1 tray:
Basic yeast dough
320 g strong white flour
30 g fresh crumbled yeast or 2 x 7 g
sachets of fast action dried yeast
1 tsp salt
30 g oil
170–180 ml lukewarm water
Basic quark dough:
180 g quark
60 ml milk
60 g oil
1 tsp salt
3 eggs yolks
375 g plain flour
3 tsp baking powder
Approx. 300 g tomato passata per
pizza
Method:
1a. To prepare the
yeast dough
:
Mix the flour, yeast, salt, oil and water
together and knead until you have a
smooth dough. Leave to rise at room
temperature for approx. 20 minutes.
1b. To prepare the
quark dough
:
Mix together the quark, milk, oil, salt
and egg yolk. Sift together the flour and
baking powder, and fold half into the
quark mixture, then knead in the rest of
the flour to a smooth dough.
2. Roll out onto a baking tray.
3. Spread some tomato passata over
the pizza, and season with salt, pepper
and oregano.
4. Arrange the topping of your choice
on the pizza and bake immediately.
Topping:
– Margherita:
600 g sliced tomatoes
300 g mozzarella cheese, sliced
Olive oil
Oregano
– Onion pizza:
650 g finely sliced onions
Salt, fresh rosemary
4 tbsp olive oil
– Vegetable:
300 g broccoli florets, cooked
300 g sliced white mushrooms
120 g leeks, sliced in rings and
cooked
300 g mozzarella cheese, diced or
sliced
Pizza
81
Summary of Contents for H 5081
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