Pan Pizza
This pan pizza comes from @tinastausendschoen and was prepared in the Original-Profi Collection® Serving Pan.
45 min
Total Time
15 min
Cooking Time
30 min
Preperation Time
Ingredients
| Dough | |
| 400 g | Flour 550 |
| 240 ml | lukewarm water |
| 15 g | Fresh yeast |
| 1 tsp | sugar |
| 2 tsp | salt |
| 40 ml | Olive oil |
| Sauce | |
| 150 g | Passata (strained tomatoes) |
| 1 clove of garlic, pressed | |
| 1 tsp | olive oil |
| 1 tsp | Balsamic vinegar |
| 1 tsp | dried oregano |
| 1 pinch | sugar |
| Salt & Pepper | |
| Topping | |
| 200 g | Mozzarella |
| 1/2 each of red and yellow bell peppers | |
| 1 | Fennel |
| 1 | Zucchini |
| Cherry tomatoes | |
| fresh basil |
Instructions
Step 1 of 5:
Crumble the yeast and mix it with the sugar. Then add the lukewarm water. Stir everything together until the yeast has fully dissolved. Then cover and let it rest for 10 minutes.
Add the flour, olive oil, and salt to the yeast mixture and knead everything into a smooth dough. Place it in a large oiled bowl and leave it to rise, covered, for at least 60 minutes.
Step 2 of 5:
Meanwhile, mix together all the ingredients for the pizza sauce and set aside.
Step 3 of 5:
Add a little oil to the Frying Pan and press half of the dough into it flat with your hand, then leave it to rise again, covered, for about 30 minutes.
Step 4 of 5:
Cut the pepper into rings and slice the fennel. Slice the courgette as well. Spread the sauce over the dough and tear half of the mozzarella over the pizza.
Step 5 of 5:
Spread the vegetables over the pizza and bake in the hot oven (230C top/bottom heat) for about 15 minutes.
