Roman-Pizza

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

Ingredients for Dough

• 7 g of Active Dry Yeast
• 1 tsp White Sugar
• 1 cup of Water (warm)
• 2 ½ cup of Bread flour
• 1 tbsp ELAIESE Red Palm Oil
• 1 tsp Salt

Ingredients for Sauce & Others

• 1 tbsp (plus more for drizzling) ELAIESE Red Palm Oil
• 100 g of Cherry Tomatoes (halved)
• 120 ml Tomato Puree
• 250g of Buffalo Mozzarella (sliced)
• 16 leaves of Sweet Basil Leaves (torn)
• Sugar for taste
• Salt for taste

Instructions:

1. Preheat oven to 210 degree Celsius. In a medium bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes.
2. To make the dough, combine the yeast mixture with flour, salt and red palm oil. Let it rest for 5 minutes. Turn the dough out onto a lightly floured surface and pat or roll into a round.
3. Transfer crust to a lightly greased baking pan or pizza pan.
4. To make the sauce, heat the red palm oil in a pan over medium-high heat. Add the tomatoes and tomato puree into the pan. Stir until slightly thickened for about 5 minutes. Season with sugar and salt.
5. Transfer the sauce into a food processor or blender, process the sauce until puree-like texture.
6. Spoon the sauce on the pizza dough and top with the sliced mozzarella. Drizzle some red palm oil on top.
7. Bake the pizza for 15-20 minutes, or until golden brown. Once done, add the basil leaves on the pizza and serve.