Tear-and-share pizza

Tear-and-share pizza

Total: 2 hr 10 Min. | Active: 40 Min.
Nutritional value / people: 546 kcal
, Fat: 23 g
, Carbohydrate: 58 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g light spelt flour
1 ½ tsp salt
¼ cube yeast (approx. 10 g)
2 dl water
3 tbsp olive oil

Filling

100 g tomato puree
150 g mozzarella, torn
80 g diced bacon (e.g. Fired Bacon)
½ bunch oregano, leaves torn off
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Utensils

For a baking tray approx. 28 cm in diameter, lined with baking paper

How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. On a lightly floured surface, roll out the pastry to approx. 5 mm thick. Cut out circles approx. 10 cm in diameter.

Filling

Spread the tomato puree over the circles of dough and top with mozzarella, diced bacon and oregano.

Fold the dough twice, to create corners. Lay the pieces of dough closely together on the prepared tray, tips facing down.

Bake

For approx. 30 mins. in the bottom half of an oven preheated to 200°C.

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