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LINDA GEBHARDT
Pizza mare
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Ingredients
Directions
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Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
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Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.
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Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.
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Now make the tomato sauce. Fry the garlic in the olive oil. Add the tomatoes and oregano or Italian herbs and smother with the lid on the pan until a thick sauce.
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Puree the sauce and season with salt and pepper.
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Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with tomato sauce.
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Divide boiled mussels, strips of anchovies from oil and very thin slices of fennel.
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Sprinkle with some capers and fry the pizza in a hot oven for about 15 minutes until crispy.
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Remove from the oven and pour a stream of garlic oil with chili pepper over it.
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10 minLunchRye bread, avocado, Dutch shrimps, boiled egg, truffle mayonnaise,Danish rye bread with avocado shrimps
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10 minLunchparsnip, baking flour, olive oil, thyme, chickpea, paprika, coriander powder (ketoembar), cumin powder (djinten), dried oregano, vegetable stock,parsnip-cauliflower soup with spicy chickpeas
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5 minLunchwholemeal ball, pre-cooked beef meatball, American coleslaw,bun ball with coleslaw
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25 minLunchafbak focaccia, zucchini, olive oil, lemon, green asparagus tips, roasted peppers from a pot, hummus natural, arugula, tuna on olive oil, capers,sandwich with grilled asparagus and zucchini
Nutrition
1525Calories
Sodium0% DV0g
Fat80% DV52g
Protein104% DV52g
Carbs67% DV202g
Fiber0% DV0g
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