California Pizza

California Pizza

Pizza California has a particularly loose and thick dough. Dissolve dry yeast with sugar in 50 ml lukewarm water. Pour the flour into a mixing bowl and mix with salt. Add 1 tablespoon olive oil. Add the yeast mixture to the dough and knead in. Gradually add 250 ml lukewarm water until a smooth dough is obtained. Lightly flour the dough and place in a plastic bowl with a lid. Press air out and close cover tightly. Place the bowl in hot water and let the dough rise for about 20 minutes. Place the dough on a baking tray lined with baking paper and form into a round, thicker pizza, or halve the dough and place in a lightly greased pizza tray. The edge of the dough should be slightly thicker, as can be seen in the picture above. Drain the tomato cubes and spread on the pizza. Cut the onion and garlic into thin slices and sprinkle over the pizza. Season with freshly ground pepper and salt. Cut the artichoke bottoms into slices and spread over the Pizza California. Brown the fresh spinach leaf in a little fat, or defrost the frozen spinach. Lightly squeeze out the spinach leaf and place on top of the California pizza. Cut the pickled peppers into pieces and pour onto the pizza. Slice the olives with paprika and place on the California pizza. Sprinkle with finely grated Emmentaler and drizzle with 2 tsp olive oil. Preheat oven to 250°. Bake Pizza California on the middle shelf for about 10 to 15 minutes until the edge turns slightly golden brown.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
593 kcal
107 g
20 g
8 g

(C)opyright by Marions Kochbuch