Whole-topped pizza


Pizza :

  • 1 cup of herb tomato sauce (see preparation)
  • 2 tablespoons of traditional sauce, or to taste
  • 2 tablespoons of tomato paste 350g grated mozzarella cheese
  • 5 mushrooms, sliced
  • ½ red pepper, sliced
  • ½ onion 150g of chorizo or salami, sliced
  • 125ml of olives Pizza dough (see preparation)

Pizza dough (2 large pizzas):

  • 1 1/4 cups of warm water
  • 2 1/4 teaspoons of instant yeast
  • 1 teaspoon of sugar
  • 2 tablespoons of olive oil
  • 4 cups of all-purpose flour
  • 1 teaspoon of salt

Herb tomato sauce:

  • 4 diced tomatoes
  • 4 cloves of garlic Salt and pepper
  • 1/2 teaspoon of herbs
  • ½ teaspoon of dried oregano
  • 3 basil leaves
  • 1 teaspoon of olive oil
  • 2 tablespoons of traditional sauce
  • 2 tablespoons of tomato paste


Pizza dough:

  1. Mix the water, yeast, and sugar in a bowl. Let it rest for about 5 minutes, until the mixture foams.
  2. Mix the flour and salt on a work surface, make a well in the center and gradually pour in the water and olive oil mixture until you have a smooth dough. Flour the dough to prevent sticking.
  3. Place the dough in a lightly oiled bowl and cover it with a clean cloth. Let it rise in a warm, draft-free place for about 30 minutes.
  4. Divide the dough in half and roll out one half. The other half can be frozen for later use.

Pizza :

  1. Preheat the oven to 380°F.
  2. On a floured surface, roll out half of the pizza dough to the desired diameter (35 cm) and place it on the pizza pan.
  3. Mix the herb tomato sauce, tomato paste, and traditional sauce, then spread the mixture over the dough.
  4. Spread the grated cheese, mushrooms, chorizo, onions, red pepper, and olives over the pizza.
  5. Bake the pizza for 18 to 22 minutes.
Shopping Cart
Scroll to Top