Zutaten
Mehl1000 grams
Joghurt2 cups
Öl3 tablespoons
Knoblauchpulver1 teaspoon
Getrockneter Oregano1 teaspoon
Salz1 teaspoon
Zucker2 tablespoons
Schnellhefe2 tablespoons- Warm Water2 cups
Mozzarella3 cups- Pitted Olives1 cup
Scharfe Paprika1 piece- Tomatoes6 pieces
Lorbeerblätter2 leaves
Oregano1 tablespoon- Large Onion1 piece
- Cloves of Garlic5 cloves
- Salz0.5 teaspoon
Schwarzer Pfeffer0.5 teaspoon
Wurst10 pieces- Öl2 tablespoons
- Small Onion1 piece
Schritte
- 1
In a large bowl, combine the flour, yeast, yogurt, garlic powder, and oregano.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
Dissolve the sugar in warm water and knead it into the mixture, adding it to the flour as needed for the dough.
5 Min - 3
When the dough begins to come together, add the salt and knead well until it is firm yet slightly soft. Add the oil last and knead the dough with it. Let it rest for an hour in a warm place to rise.
60 Min - 4
To prepare the sauce, combine the tomatoes, onion, garlic, bay leaves, and oregano in a pot and cook over heat until tender with one cup of water.
10 MinBenötigte Werkzeuge:
Topf - 5
Blend the cooked ingredients in a blender, strain, and add salt and black pepper. Set aside to cool.
5 MinBenötigte Werkzeuge:
Mixer - 6
In a frying pan over heat, add 2 tablespoons of oil and the sausage. Add the grated onion and sauté for 5 minutes, then remove from heat.
5 MinBenötigte Werkzeuge:
Bratpfanne - 7
Divide the dough into 6 pieces and roll them out with a rolling pin.
5 Min - 8
Spread the sauce, then add the grated cheese, followed by the pitted olives, then the sausage. Top with more grated cheese, let it rest for 5 minutes, then bake in a hot oven until puffed and cooked through.
10 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Mehlpro 100gJoghurtpro 100gÖlpro 100gKnoblauchpulverpro 100gGetrockneter Oreganopro 100gSalzpro 100gZuckerpro 100gSchnellhefepro 100gMozzarellapro 100gScharfe Paprikapro 100gLorbeerblätterpro 100gOreganopro 100gSalzpro 100gSchwarzer Pfefferpro 100gWurstpro 100gÖlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.