for 4 person

Dough

500 g	white flour
1 tsp	salt
190 g	red tapenade
¼ cube	yeast (approx. 10 g, crumbled
2 dl	water

Topping

250 g	mozzarella, torn into pieces
120 g	mushrooms, cut into pieces

100 g	cherry tomatoes, quartered
½ bunch	basil, finely chopped
3 tbsp	olive oil
a little	sea salt

How it's done

Dough

Mix the flour and salt in a bowl. Add the tomato tapenade, yeast and water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. Divide the dough into quarters. On a lightly floured surface, shape the dough into balls, flatten by hand, shape into oval pizzas, place on two trays lined with baking paper.

Topping

Spread half of the mozzarella and mushrooms on top of the pizzas.

To bake

Bake each pizza for approx. 30 mins. on the bottom shelf of an oven preheated to 220°C, then remove from the oven.

Topping

Top with the remaining mozzarella and tomatoes. Mix the basil and oil, drizzle over the top. Sprinkle with a little Fleur de Sel.

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