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 with the sugar. Then add the lukewarm water. Stir everything until the yeast is completely dissolved. Then let it rest covered for 10 minutes.
Add flour, olive oil, and salt to the yeast mixture and knead everything into a smooth dough. Place in a large oiled bowl and let rise, covered, for at least 60 minutes.
Step 2 of 5:
In the meantime, mix all ingredients for the pizza sauce and set aside.
Step 3 of 5:
Add some oil to the pan and flatten half of the dough into the pan with your hands, and let it rise again, covered, for approx. 30 minutes.
Step 4 of 5:
Cut the bell pepper into rings and slice the fennel. Also slice the zucchini. Spread the sauce on the dough and scatter half of the mozzarella, torn into pieces, over the pizza.
Step 5 of 5:
Distribute the vegetables over the pizza and bake in a hot oven (230C top/bottom heat) for approx. 15 minutes.
