Mozzarella Pizza
Ingredients
- 750 g flour sea salt
- 75 g yeast
- 5 tbsp olive oil
- 500 ml chopped tomatoes
- 2.5 tbsp oregano
- freshly ground pepper
- chili flakes
- 2.5 bunch spring onions
- 7 tomatoes
- 500 g Oldenburger Mozzarella 40% fat i.d.m.
- salt pepper
- 1 bunch basil leaves
- olive oil extra virgin
Instructions
Preparation
Wash tomatoes and slice thinly. Wash and clean spring onions and chop into rings. Slice Oldenburger Mozzarella and cut into chunks.
Preheat oven to 220 degrees (fan oven: 200 degrees, gas oven: gas mark 5).
The Pizza Dough
Mix flour and salt in a bowl. Dissolve yeast in 425ml lukewarm water. Mix yeast mixture and oil with flour to form a smooth ball of dough. Leave dough covered in a warm place to rise for approx. 1 hour. Longer rising time will result in a fluffier dough.
The Tomato Sauce
Season chopped tomatoes with some olive oil, salt, pepper and chilli. Bring to the boil in a casserole and simmer for 30 minutes.
Preparing The Pizza
Roll pizza dough into five round dough bases. Spread a layer of tomato sauce onto the dough, and distribute over the pizza, leaving out a rim at the edge. Season with pepper. Distribute Oldenburger Mozzarella over the pizza and top with chopped spring onions and thin slices of tomato. Place on a baking rack and bake pizza on the bottom shelf of a hot oven for approximately 20 minutes or until the cheese is melted nicely and just about starts browning.
The Final Touch
Scatter some oregano and the fresh basil leaves over the pizza and serve immediately.
Tips from Chefs to Chefs
01. Real cheese makes all the difference when melted cheese is asked for. It has a superior taste and excellent melting qualities – and tastes great even when cooling down. Real cheese is made from fresh cow’s milk with no added flavourings. It is a highly valuable grocery and part of a health conscious diet. Cheese is an excellent source of protein.
02. Due to its short maturing time, mozzarella is a fresh tasting type of cheese. It is produced by kneading and subsequent brewing and then spun thus gaining its characteristic fibrous texture.
