Pizza Margherita with Tabasco

A classic of Italian cuisine is Margherita pizza. Tender dough, ripe tomatoes, basil and cheese - you just can’t help but like this dish.

1. Calories
   175,88 kcal
2. Protein
   8,12 gram
3. Fat
   8,54 gram
4. Carbohydrates
   17,99 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Dry yeast

   ---

   
   7 g
2. Salt

   ---

   
   1 tsp. = 7 g
3. Olive oil

   ---

   
   2 tbsp. l. = 34 g
4. Water

   ---

   
   180 ml = 180 g
5. Wheat flour bakery

   ---

   
   300 g
6. Tomato

   ---

   
   500 g
7. Garlic

   ---

   
   4 cloves = 20 g
8. Sugar

   ---

   
   1 tsp. = 8 g
9. Tabasco sauce

   ---

   
   1 tsp. = 5 g
10. Basil

    ---

    
    8 sheet = 8 g
11. Oregano (oregano)

    ---

    
    2 tsp. = 8 g
12. Mozzarella

    ---

    
    250 g

Steps:

1. 
   Prepare all ingredients.
2. 
   ​​Prepare the pizza dough. Place a mound of flour on your work surface. Make a well in the center and pour olive oil into it, add dry yeast. Use a fork to grab the flour from the edges, mixing in the butter and yeast. Add a little water and salt and continue stirring in the flour. It is very important to add salt and yeast at different stages. Continue kneading the dough on the work surface, stretching it until all the ingredients are thoroughly mixed. Cover the dough with cling film and let it rise for 30 minutes.
3. 
   Flatten the ball of dough into a flat circle. Then gently stretch it to create a round, even, thin pizza base. Prepare the filling. Place chopped basil and dried oregano in a bowl with blended tomatoes and garlic. Add olive oil. If desired, you can add sugar and a teaspoon of Tabasco sauce for spiciness.
4. 
   Using a spoon, carefully spread the filling throughout the dough. Sprinkle grated Parmesan cheese on top and place in the oven for 10 minutes. Cut the mozzarella into pieces. Once the pizza is browned, top with mozzarella and return to the oven for another 5 minutes.
5. 
   Garnish the finished pizza with green basil leaves.