Recipe for four
Ingredients:
Dough:
1 teaspoon active dry yeast
2/3 cup warm water
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
Toppings:
1 cup mozzarella cheese, grated
1 cup emental cheese, grated
1/2 cup gorgonzola cheese, grated
1/2 cup ricotta cheese, crumbled
1 medium onion thinly sliced
3 teaspoons tomato paste
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon sugar
2 teaspoons oregano
1/3 teaspoon salt
1/3 teaspoon black pepper (powder)
Preparation:
First we start with the dough: Sprinkle the yeast and the sugar over the surface of the warm water in a cup. Let stand for 2 minute, and then stir to dissolve. Mix in a bowl the flour, salt and olive oil. Add the content of the cup (activated yeast) in the bowl and keep stirring. When the dough is too thick to stir, turn out onto a floured surface, and knead for 6-8 minutes. Knead in a little more flour if the dough is too sticky or some more water if is too hard to knead and the ingredients do not mix. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 220oC.
Toppings: In a bowl mix the tomato paste with olive oil, water, sugar, salt, black pepper, onion and oregano. Stir well to combine and let stand for 20 minutes to marinade itself. You may prepare this while preparing the dough to have it ready on time.
When the dough has risen (it takes at least 30 minutes), flatten it out on a lightly floured surface. Roll or stretch out into a circle and place on a baking pan. It should have a thickness not more than ½ a centimeter or less.
Spread the tomato mixture over the pizza dough. Spread evenly over tomato sauce the four cheeses.
Bake for 20-25 minutes in preheated oven or until the dough is crusty and cheeses melt completely and a nice golden crust is formed. Serve hot. Enjoy!
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