Pizza with Tomatoes and Goat Cheese

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Before baking, sprinkle the pizza with 50 g of chopped olives.

Ingredients

Wheat Flour - 10.6 oz
Sugar - 1 tablespoon
Salt - 1 tablespoon
Olive Oil - 5 tablespoons
Water - 6 fl oz
Grated Pecorino Pepato Cheese - 4.4 oz
Goat cheese - 5.3 oz
Garlic - 1 clove
Ground Black Pepper - to taste
Fresh basil leaves - to taste
Marinated cherries - 12.3 oz
Dr.Oetker Dry Yeast - to taste

Step by Step guide

Step 1

Dough: Thoroughly mix the flour with the yeast in a bowl. Add the remaining ingredients and mix with a mixer (using the dough hook attachment) for a while on low speed, then on high speed for about 5 minutes until a smooth, homogeneous dough forms. Cover the dough and let it rise in a warm place until noticeably increased in size. Line a baking sheet with parchment paper. Preheat the oven (top/bottom heat to about 392°F; air temperature to about 356°F).

Step 2

Filling: Wash the tomatoes and slice them into thin rounds. Cut the young goat cheese into about 20 slices. Peel and finely chop the garlic. Place the dough on a lightly floured work surface. Divide the dough into 10 equal parts, roll them into balls, and shape them into rectangles about 5x12 cm with oiled hands. Place the rectangles on the baking sheet. Arrange the tomato slices in a fan shape on top, and place 2 slices of cheese on each rectangle, leaving the edges free. Season with salt, garlic, pepper, add a little olive oil, and bake for about 20 minutes.

Step 3

Wash the basil, pat it dry, separate the leaves from the stems, and cut them into strips. Before serving, sprinkle the pizza with the sliced basil, Parmesan, and pepper.