Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Glass
Knife
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Dough scraper
Spatula
ruler
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Halve the dough, shape into balls, flatten on a lightly floured work surface, roll out into a circle (approx. 30 cm in diameter). Place one round of dough on a baking tray lined with baking paper.
Sun
Combine the tomato puree and oregano, season with salt, spread over the dough round on the tray, leaving a border of approx. 1 cm.
Drain the peppers, retaining the oil. Chop the peppers, arrange on top together with the mozzarella.
Cover with the second round of dough, place a glass in the middle (approx. 7 cm in diameter). Cut into the dough 20 times as far as the glass in a radial design. Twist the strips of dough, brush with a little of the reserved oil. Coarsely chop the pine nuts, sprinkle with the fleur de sel.
Bake
Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, slide the pizza onto a rack, allow to cool slightly, serve warm.
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