Servings: 4
Prep Time: 40 minutes
Rest Time: 3 hours
Cook Time: 20 minutes
Ingredients
Pizza Dough
7 g (1/4 oz) instant yeast
35 g (1 oz) olive oil
245 g (8.5 oz) warm water
500 g (17 oz) all-purpose white flour
10 g (1/3 oz) salt
Tomato Sauce
500 ml (2 cups) Roma tomatoes, diced or canned
45 ml (3 tbsp) olive oil
1 clove garlic, crushed
10 ml (2 tsp) dried oregano
15 ml (1 tbsp) tomato paste
250 ml (1 cup) water
10 ml (2 tsp) fresh basil, chopped.
Salt and pepper to taste
The filling
Qsham sliced into strips, grated mozzarella, roasted peppers in strips, sliced mushrooms, sliced pepperoni, etc.
The browning
30 ml olive oil
2 pinches of thyme leaves
Preparation
For the pizza dough, in a bowl, mix the yeast, olive oil and lukewarm water. Set aside
In the mixer bowl, sift the flour and salt then gradually incorporate the prepared mixture by kneading with a hook at medium-high speed for about 5 minutes. The dough should be smooth without being too sticky.
Form a ball.
In a large bowl previously coated with olive oil or floured, place the ball of dough, cover and let the dough rise, at least one hour in the refrigerator.
For the tomato sauce, in a saucepan, heat the olive oil and garlic, add the tomato paste, oregano and cook for 2 minutes.
Add the tomatoes, water, salt, pepper, bring to the boil then cook covered and over high heat for 10 to 15 minutes. Then over low heat, continue cooking for another 5 minutes. Check the seasoning and adjust the acidity if necessary by adding sugar.
Using a hand blender, puree the preparation then add the chopped basil.
Preheat the oven to 260 °C (500 °F).
Cut the dough into 12 pieces and shape into balls. Leave to rise for 2 hours at room temperature.
On the work surface, roll out each dough to form discs.
On each disc of dough, spread the fillings of your choice.
Close the dough on itself to form a ball.
In a bowl, mix the olive oil and thyme.
Butter the muffin molds. Place a ball in each mold. Using a brush, brush the top of the balls with thyme oil and bake for 10 to 15 minutes.
