°1 1/4 tsp. t dried baker’s yeast

°1 tbsp. sugar

°120ml warm water

°240g flour

°1 1/2 tsp. flour

°3/4 tsp. salt

°2 tbsp. tsp butter

°1 tbsp. oil

°1 tbsp. rapeseed-oil


°2 tbsp. olive oil

°1 onion, grated or finely mince

°1 tbsp. tsp dried oregano

°1/2 tsp. tablespoon red pepper flakes (optional)

°3 garlic cloves, minced

°1 can crush tomatoes in sauce with basil

°2 tbsp. tomato-purée


°170g mozzarella, cutting to rounds

°2 sausages, sliced ​​(optional)

°2–3 tbsp. Parmesan cheese

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For mixture: in bowl, mixing dry yeast, sugar and tepid water, and letting represent one min. In bowl, consolidate flour, corn flour and salt. Add the yeast blend, softened margarine and oil to the dry fixings and blend until it frames a ball. Move to a clean, daintily floured surface, and ply the mixture for a couple of moments, until smooth and delicate. Setting ball mixture in salad bowl; cover it with oil, as well as sides of salad bowl, cover with a fabric likewise pass on to rest for a 1h . In the mean time, getting ready pureed tomatoes: heat the oil in pot and add the ground or onion, salt, oregano, likewise bean stew drops. At the point when onions become brown, adding garlic, smash tomatoes* and tomato purée. Diminish intensity to low and stew for 30 min Remove from intensity and put away until use. Preheat the broiler to 215°C. Eliminating mixture from bowl and transfering it to flour surface. Carry out into an enormous circle around 30cm in breadth. The mixture ought to be to covering lower part of container and sides. Utilizing a moving pin, put the mixture on a 23×5 cm shape or in a cast iron skillet. Utilize your fingers to press the mixture against the edges, with the goal that it sticks well to the walls. Trim the overabundance cake with a little blade to level out the edges. Brush the edges of the mixture with just enough olive oil, giving the batter a brilliant sheen. Embellish the pizza with a first layer of mozzarella, a second layer of cut Italian frankfurter (discretionary), then, at that point, cover with pureed tomatoes. Sprinkling ground parmesan on top. Prepare for 20 to 30 minutes, or until the cake is brilliant brown and the filling is set. To keep the edges from consuming, cover with aluminum foil following 15 minutes of cooking.

Enjoy !

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