Crispy thin pizza with chorizo ​​and mozzarella

ingredients for 8 portions

• 400g Flour type 550
• 100 g semolina, durum wheat
• ½ cube yeast
• 320ml water, lukewarm
• 2 Tea spoons salt
• 4 tbsp olive oil
• 8th Tomato(es) (Roma tomatoes)
• 2 Tea spoons Oregano, dried
• salt
• 140g Sausage (chorizo), in one piece
• 2 ball Mozzarella (buffalo mozzarella)

Nutritional values ​​per serving

• kcal 420
• protein 17.09g
• fat 16.44g
• carbohydrate 48.99g

preparation

• Working time about 30 minutes
• Total time about 30 minutes

First, for the pizza dough, thoroughly mix the flour, semolina and salt. Dissolve the yeast in the warm water, leave for 5 minutes and then add to the flour mixture. Knead the ingredients with the dough hook of the hand mixer, in the food processor or by hand until an elastic dough is formed, which takes about 10 minutes. If the dough is too firm, just add some warm water, if the dough is too runny, add some flour. Only then knead in the olive oil.

Wrap the dough in cling film or let it rise under a tea towel for at least 30 minutes. The dough can also be prepared excellently in the yeast dough program of a bread maker.

In the meantime, halve the Roma tomatoes crosswise and use a fine grater to grate down to the skin. Strain the excess water from the tomatoes through a fine sieve, leaving only the tomato juice and the inside of the tomatoes. Season these tomatoes with a little salt to taste.

Brush a baking tray with good, heatable olive oil and preheat the oven to 250°C top and bottom heat. Knead the dough again by hand and roll out on a floured board, about the size of the tin, from the center outwards. The dough should be rolled out to about 3mm thick.

Place the rolled out dough on the baking sheet and spread the tomatoes very thinly (this is important!). Sprinkle with the oregano. Cut the chorizo ​​into fine pieces and spread on the pizza. Tear the mozzarella into pieces by hand and sprinkle over the pizza.

Bake on the second shelf from the bottom for about 10 minutes. If you have a pizza stone, you can of course save yourself the baking on the tray and instead form two round pizzas from the dough.