Pizza with tomato and Castello® Fetta Cubes with Black Olives

1h 4 servings

Crust:

  • 25 g yeast
  • 300 ml cold water
  • 2 tbsp olive oil
  • 700 g flour

Tomato sauce:

  • 1 clove garlic
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 can tomatoes
  • ½ tsp dried oregano
  • salt and pepper

Topping:

Pizza with tomato and Castello® Fetta Cubes with Black Olives

Preparation

Crispy pizza topped with a delicious homemade tomato sauce, flavourful Castello® Fetta Cubes in Oil with Black Olives, red onion and basil. Simplicity at its best. 

Dissolve the yeast in water and add oil, salt, and most of the flour. Work into a smooth dough, adding flour as needed. Cover the bowl with plastic wrap and let the dough rise for about 1.5 hours at room temperature.

Meanwhile, in a frying pan saute garlic and tomato puree in the oil from the Fetta marinade. Add the crushed tomatoes and oregano. Reduce the mixture until it forms a thick sauce - this will take approx. 20 minutes. Season with salt and pepper and leave to cool.

Preheat the oven to 250° C. Divide the dough into 4 portions and roll them into four thin, round pizza bases. Place the bases on baking trays lined with paper, top with sauce and onion and bake for around 10 minutes. Once done top with Castello® Fetta Cubes with Black Olives and add fresh basil.

Tips:

Use a baking stone for an extra crispy crust. Alternatively, you may leave a baking tray in the oven while heating and transfer the pizza only immediately before baking.