Ingredients 4 servings
- Yeast: 25 g
- Water, max 37 °: 2½ dl
- Butter & rapeseed oil: 2 tablespoons
- Salt: ½ tsp
- Sifted pine flour: 6 dl
Filling:
- tomato sauce: 4 dl
- Yellow onions like fresh: 2
- Zucchini: 400 g
- Salt: ½ tsp
- Black pepper: 1 pinch
- Butter & rapeseed oil: : 2 tablespoons
- Dried oregano:2 tsp
- Grated pizza cheese: 300 g
- Black olives: 1 dl
- Pine nuts: 25 g
How to prepare
- Crumble the yeast in a bowl. Add water, Arla® butter & rapeseed oil, salt and most of the flour. Work into a smooth dough. Allow the dough to ferment covered for about 30 minutes.
- Set oven to 250 °.
- Cut the onion into narrow chunks and the zucchini into slices. Lightly mill it in butter & rapeseed oil in a frying pan. Salt and season with pepper and oregano.
- Roll out the dough into 2 large or 4 small thin bottoms. Lay them on baking sheet paper on plates. Wide on the tomato sauce. Sprinkle with 2/3 of the cheese. Add the zucchini, onions and olives. Sprinkle with the rest of the cheese.
- Bake in the middle of the oven 10 – 15 min. Sprinkle with pine nuts and some oregano.
