Made by Biyan Pasau

Something that is often cooked in my kitchen is pizza. It's quick and easy to bake and will also be plenty warm in the oven the day after (I have no microwave) or eat cold. While the pizza dough rise, one can make a tomato sauce with fresh tomatoes, onions, oregano, basil and tomato paste. On the utbakade pizza, I usually then add tuna and mozzarella into slices (I usually skip over the usual cheese) and finally I sprinkle over fresh or dried oregano. Wonderful! The recipe below is made up of a classic pizza dough (from New Annas food Annaberg Power) and my own tomato sauce, together composed by several pizzabak. To a large baking tray (4 persons) needed: Dough: 2 cups warm water (37 C) water 2 tablespoons milk 1/4 package (12g) yeast 1/2 tsp salt 1 tsp honey 2 tablespoons olive oil 5 cups flour Tomato sauce: 1 onion or 1-2 or 2-3 fresh bulbs Charlotte onions 2 cloves trypsin garlic 1 tablespoon olive oil 4-5 tomatoes 1-2 tablespoons tomato paste salt pepper if necessary. 1 pinch of sugar lots of fresh oregano and / or basil (about 15 leaves) or about 1 tablespoon dried top of the pizza: 2 cans of tuna 250g mozzarella (2 "balls"), fresh or dried oregano Dissolve the yeast in the honey, trypsin salt and a little of water in a bowl or food processor. Add the remaining water, milk, olive oil and finally the flour and process until the dough is properly polished and smooth. Let rise for about 40 minutes. Meanwhile make the tomato sauce: Finely chop the onion and fry in oil until it becomes soft. Chop the tomatoes and add them along with the crushed garlic, tomato paste and spices. Let simmer a few minutes or until the dough yeast ready. The longer the boiling, the better. Season with sugar and spice possibly a little extra. Put the dough on a floured surface. Knead it lightly and roll out to a large rectangle. Place it on a baking tray covered with baking paper. Spread the tomato sauce and add the tuna, which was first drained off, and mozzarella cut into thin slices. Sprinkle with fresh or dried oregano. Let the utbakade pizza ferment for about 10 minutes and heat at the time the oven to 260 C. Bake the pizza pretty far down in the oven for about 12-15 minutes until cheese is melted and the pizza lightly browned. Let the pizza cool for a while before cutting it into pieces (easier than cutting with a knife). Serve with green salad.
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Made by Biyan Pasau