Crust:
100 g of mozzarella cheese, sliced
2 diced tomatoes
1 onion, sliced into rings
40 g of green olives, pitted
Salt and oregano to taste
100 g of ham, diced.
Sauce:
4 diced tomatoes
1 tablespoon of oregano
1 cup of water
Salt and pepper to taste
3 tablespoons of olive oil.
Dough:
1/2 cup (scant) of whole milk, 2% or skim
1 tablespoon of light margarine
1 pinch of salt
1 teaspoon of active dry yeast
2 cups of all-purpose flour
Crust:
100 g of mozzarella cheese, sliced
2 diced tomatoes
1 onion, sliced into rings
40 g of green olives, pitted
Salt and oregano to taste
100 g of ham, diced.
Sauce:
4 diced tomatoes
1 tablespoon of oregano
1 cup of water
Salt and pepper to taste
3 tablespoons of olive oil.
Dough:
1/2 cup (scant) of whole milk, 2% or skim
1 tablespoon of light margarine
1 pinch of salt
1 teaspoon of active dry yeast
2 cups of all-purpose flour
Sauce:
Mix the first four ingredients
Warm up the olive oil and add the sauce
Let it reduce in low heat
Dough:
Combine all the ingredients
Knead with your hands until it comes away from the sides – if needed, dust with more flour
Leave it to rest for 20 minutes in a warm place, covered with a cloth
After that, roll it out on a floured surface
Preheat the oven to medium temperature, at 180°C (350°F)
Next, sprinkle some flour into a round baking dish, place the dough, spread some of the sauce and put it in the preheated oven for 12 minutes
Cover with the topping and return to the oven until golden brown.
