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Tear-and-share pizza
40 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 546
  • Fat about 23g
  • Carbohydrates about 58g
  • Protein about 23g
This is needed
This is needed for 4 people
Dough
  • 350 g light spelt flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g)
  • 2 dl water
  • 3 tbsp olive oil
Filling
  • 100 g tomato puree
  • 150 g mozzarella, torn
  • 80 g diced bacon (e.g. Fired Bacon)
  • 0.5 bunch oregano, leaves torn off
Tools
  • For a baking tray approx. 28 cm in diameter, lined with baking paper
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. On a lightly floured surface, roll out the pastry to approx. 5 mm thick. Cut out circles approx. 10 cm in diameter.
Filling
Spread the tomato puree over the circles of dough and top with mozzarella, diced bacon and oregano. Fold the dough twice, to create corners. Lay the pieces of dough closely together on the prepared tray, tips facing down.
Bake
For approx. 30 mins. in the bottom half of an oven preheated to 200°C.