For the dough, dissolve the yeast with lukewarm water in a bowl, add the sugar, pepper, salt and slowly the flour, stirring with a spoon.
After it becomes a dough, knead it for 10 minutes (If you prefer a mixer, use the hook component).
Cover the dough with a wet towel or transparent film and let it double in a warm place for 1 hour
Line a baking tray (traditionally round) with a round piece of greaseproof paper and place the dough in the middle.
Open it with your palms and spread it evenly to cover the whole pan. Press with your fingers and make dimples in the dough.
Spread the tomato paste with a spoon all over the surface of the dough. Spread the chopped onion slices. Afterwards season with salt and pepper and finally spread the tomato slices on top.
Add salt and pepper. Sprinkle with fresh thyme and oregano. Add the olives and pour over olive oil.
Bake at 180-190οC for 40-50 minutes
Tip : In the mixer we use the hook accessory
Ingredients
Directions
For the dough, dissolve the yeast with lukewarm water in a bowl, add the sugar, pepper, salt and slowly the flour, stirring with a spoon.
After it becomes a dough, knead it for 10 minutes (If you prefer a mixer, use the hook component).
Cover the dough with a wet towel or transparent film and let it double in a warm place for 1 hour
Line a baking tray (traditionally round) with a round piece of greaseproof paper and place the dough in the middle.
Open it with your palms and spread it evenly to cover the whole pan. Press with your fingers and make dimples in the dough.
Spread the tomato paste with a spoon all over the surface of the dough. Spread the chopped onion slices. Afterwards season with salt and pepper and finally spread the tomato slices on top.
Add salt and pepper. Sprinkle with fresh thyme and oregano. Add the olives and pour over olive oil.
Bake at 180-190οC for 40-50 minutes
Tip : In the mixer we use the hook accessory
