Grilled Flatbread Pizza with Tomato

COOKING TIME

35 min.

NO. OF PERSONS

2

INGREDIENTS

For the dough

• 3/4 Cups of Lukewarm Tap Water (110 ˚C)

• 1 Tsp of Active Dry Yeast

• 1 1/2 Tbsp Olive Oil

• 1 Tsp Sugar 2

• 1/4 Cups All-Purpose Flour

• 1/2 Tsp Salt

  
  

Topping

• 400 g Mutti Pizza Sauce

• 1 Mozzarella Ball

• Fresh Basil

• Salt/Pepper to taste

• Extra virgin olive oil for drizzle

  
  

PREPARATION

1. Add the heated tap water in a bowl and gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.

2. Sift together dry ingredients (2 cups of flour, salt and sugar.)

3. Add the olive oil to the yeast and water mixture. Then mix the wet and dry ingredients together in a bowl for 1-2 minutes with a wooden spoon.

4. Once that’s done, knead the dough for 4-5 minutes by hand until a dough ball is formed, cover with a tea towel and set aside in a warm place.

5. When the dough is ready, using a rolling pin, roll half of the dough into a rectangular shape the size of your pizza pan. Repeat for the second pizza.

6. Spread a good layer of the Mutti Pizza Sauce, evenly distribute the mozzarella over the flatbread and season with freshly crushed black pepper.

7. Bake for 10 minutes at 180˚C. Remove from oven and garnish with the chopped basil, drizzle with extra virgin olive oil, then finish under the grill (at 210˚) for 1-2 minutes (keep checking, so it doesn’t burn). Once ready slice into wedges and serve.