Ingredients
Scale
For the tomato sauce
- 1/4 cup (60ml) olive oil
- 2 small onions, diced finely
- 6 garlic cloves, diced finely
- 3.5 oz. (100g) tomato paste
- 3/4 cup (180ml) red wine
- 3/4 cup (180ml) passata
- 7 oz. (200g) fresh diced tomatoes
- 1 tsp. instant vegetable broth (powder)
- salt, pepper
- pinch of sugar
- pinch of cinnamon
For the dough
- 0.9 oz. (25g) fresh yeast
- 1 tsp. honey
- 1 cup (240ml) lukewarm water (plus more if needed)
- 3 1/2 cups (450g) all-purpose flour
- 1/4 cup (60ml) olive oil
- 1 tsp. salt
For the topping
- 9 oz. (250g) mozzarella
- 2 oz. (60g) parmigiano cheese, grated
- fresh cherry tomatoes
- chorizo, sliced
- fresh basil (optional)
Instructions
- Peel the onions/garlic and dice finely. Add the olive oil to a saucepan and heat up. Add the diced onions and cook until soft and opaque. Add the diced garlic and let cook as well. Add the tomato paste and let cook while stirring constantly – let it develop some flavors. Deglaze with the red wine and let cook a bit. Add the passata, diced tomato and the instant vegetable broth – mix well. Season with salt, pepper, sugar and cinnamon and let simmer for about 20 minutes. If you don’t like tomato pieces in your sauce, mix it with an immersion blender to get a smooth sauce. You can make the sauce ahead of time and store it in the fridge or even freeze it to have it at hand whenever you want to make pizza :)
- For the pizza dough mix the fresh yeast with honey in a large bowl until combined. Add the lukewarm water and mix until the yeast has dissolved. Cover with a kitchen towel and let rise for about 10 minutes. Add the flour, olive oil and salt to the bowl and knead (with a kitchen machine) until you get a nice smooth dough – if the dough is too dry, add some more water. Take out of the bowl and knead for some time with your hands. Spread some oil in the bowl and place the ball of pizza dough back in that bowl. Cover with a kitchen towel and let rise for about 50 minutes in a warm place.
- Preheat the oven to 425˚F (220°C) – the baking sheet should stay inside the oven to heat up too (if you have a pizza stone, use that one). Divide the dough into four equal pieces and roll out on a floured surface. Place on baking parchment and add some tomato sauce on top – spread all over the dough. Add chorizo, sliced tomatos and mozzarella and sprinkle with some grated parmigiano (or do any other toppins you like). Place on the hot baking sheet (or pizza stone) and bake for abotu 15-18 minutes. Serve hot.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4