For the crust: one tablet of fresh biological yeast (15 g), 1/3 cup warm water (80 ml), 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 and 1/4 cups all-purpose flour (150 g)
For the filling: 2 cloves garlic, 4 tomato slices, 1/4 cup olive oil, 500g meatloaf, 1 tablespoon Worcestershire sauce, Salt to taste
For the crust: one tablet of fresh biological yeast (15 g), 1/3 cup warm water (80 ml), 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 and 1/4 cups all-purpose flour (150 g)
For the filling: 2 cloves garlic, 4 tomato slices, 1/4 cup olive oil, 500g meatloaf, 1 tablespoon Worcestershire sauce, Salt to taste
Prepare the crust: in a processor or blender, combine yeast, water, baking powder, salt, and olive oil
Process quickly
Add the flour mixture and knead well
Cover and let rest for 30 minutes
While that's resting, prepare the filling: blend garlic and tomato in a processor. Reserve
Fry the meatloaf in a pan with some olive oil until it browns
Season with Worcestershire sauce and tomato puree
Cover the pan and simmer over low heat for 15 minutes. Reserve
Roll out the crust on a flat surface and line a 30cm diameter pizza mold with it
Bake in a preheated oven (200°C) for 20 minutes
Remove, spread the filling on top, and return to the oven for an additional 15 minutes
351 calories per serving
