Empty My Fridge
Cook with Me Live
Zutaten
- Flour
- Salt
- Olive oil3 EL
- Tomato sauce2 EL
- Cheese · shredded¼ Tassen
- Basil5–7 Blätter
- Cracked pepper
- Za'atar2 EL
- Fig2
- Fennel · thinly sliced5–6 + 1
- Red onion · thinly sliced3–4
- Caper1 EL
- Balsamic glaze
Zubereitung
- In a large bowl, combine the flour and pink salt. Add the warm water and a drizzle of olive oil, and mix with a spatula until a dough forms.
- Knead the dough by hand for a few minutes, cover the bowl with a towel, and let it rest for 15 minutes.
- Prepare the toppings: thinly slice the fennel, slice the figs, and cut the red onion into thin rings. Set aside the fennel trimmings. Mix the za'atar with the olive oil to make a paste.
- Roll the dough into a thick log and divide it into 2 portions. Shape each into a disc and roll out thinly with a rolling pin.
- Heat a skillet on medium-high for about 4-5 minutes until hot.
- Cook each flatbread in the skillet for about 1.5 minutes per side. Move the cooked flatbreads to a cooling rack.
- Top the margherita with tomato sauce, cheese, basil, cracked pepper and a drizzle of olive oil. Top the Mediterranean with the za'atar paste, figs, fennel, red onion, capers and fennel trimmings, then finish with balsamic glaze.
- Place the pizzas on a baking tray and broil on low for 2-3 minutes.
Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.
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