Pizza and Turkish flatbreads
A light vegetarian pizza topped with ingredients common in Mediterranean cooking, including dried tomatoes, black olives and arugula. Creamy goat cheese balances the vegetables’ bold flavors.
Dissolve the yeast in the lukewarm water. Add the olive oil, flour and salt, then knead into an elastic dough. Cover and let it rise for 45 minutes.
Stretch the risen dough into a round and spread a thin layer of strained tomatoes over it.
Distribute the mozzarella evenly, then top with the dried tomatoes, black olives and goat cheese.
Bake in an oven preheated to 250°C / 480°F for 12–15 minutes, until the cheese melts and the crust edges are golden.
Top the pizza with fresh arugula as soon as it comes out of the oven. Slice and serve.
Soften the dried tomatoes in warm water for a few minutes before using them; otherwise, they may remain tough during baking. Allergens: contains wheat (gluten) and dairy products.
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