Pizza with tomatoes and mozzarella

I have made pizza with tomatoes and mozzarella many times on days when I wanted something quick, without waiting for the dough to rise. I love it because it requires no planning, and you can improvise with whatever you have in the fridge. It's a straightforward recipe with no complicated steps.

Quick Info

Total time: about 50-60 minutes
Preparation time: 25 minutes
Baking time: 25-35 minutes (varies depending on the oven and thickness of the crust)
Servings: 2 trays (4-6 servings, depending on how big you cut the pieces)
Difficulty: easy
Recipe type: homemade pizza, for lunch or dinner

Ingredients

For the dough:
- 500 g all-purpose flour (type 650)
- About 50 g oats
- 1 packet of dry yeast (or equivalent fresh yeast)
- Salt to taste
- 250 ml warm water (you may need a little more or less, depending on the flour)
- 5-6 tablespoons oil
- A little sugar (half a teaspoon is enough)
- Sunflower seeds (about 1-2 tablespoons)
- Caraway seeds (1 teaspoon)
- Flax seeds (1 tablespoon)

For the topping:
- 1 package of mozzarella (usually 200-250 g)
- 4 tomatoes
- 150 g grated cheese
- Tomato paste (a few tablespoons, diluted with a little water)
- Dried basil

Instructions

1. In a large bowl, mix the yeast with salt and sugar. This step helps activate the yeast and prevents lumps from forming.
2. Add the flax seeds, caraway seeds, and sunflower seeds directly without toasting them.
3. Pour in the warm water and mix a few times.
4. Add the oats, then gradually add the flour.
5. Start kneading by hand. When the dough becomes sticky, add a tablespoon of oil to prevent it from sticking too much to your hands. Add the remaining flour until an elastic dough forms. The exact amount of flour depends on the humidity in the room and the type of flour. Knead for about 5-7 minutes for the right consistency.
6. Do not let the dough rise. Divide it directly in half and stretch it by hand or with a rolling pin, then place it in trays greased with a little oil. The crust shouldn't be too thin, but not as thick as bread.
7. Dilute the tomato paste with a little water and spread it over the dough using a spoon. It should be a thin layer.
8. Sprinkle dried basil over the sauce.
9. Slice the tomatoes and place them over the sauce.
10. Tear the mozzarella into pieces or slice it and place it among the tomatoes.
11. Sprinkle the grated cheese all over.
12. Place the trays in the oven at a moderate heat (180-200°C). Bake until the edges are golden and the cheese is melted and golden, about 25-35 minutes. The time may vary depending on the thickness of the crust and the oven.

Why I make this recipe often

It's one of the simplest no-rise pizza options. I love it because it requires no waiting, you can adapt the toppings based on what you have at home, and it's perfect for when you have more people at the table. The crust with seeds and oats has an interesting texture, and the combination of tomatoes and mozzarella is always appreciated.

Tips and Variations

Tips

- If using juicy tomatoes, let them drain a bit after slicing to avoid soggy crust.
- For a softer crust, let the stretched dough sit for 10 minutes in the tray before adding the toppings.
- Use parchment paper only if you know the tray tends to stick.

Substitutions

- You can use only sunflower seeds if you don't like caraway or flax seeds.
- Any melting cheese can replace the grated cheese.
- If you don’t have oats, you can skip them, but the crust will be more classic without the extra texture.

Variations

- You can add sliced olives or bell peppers on top if you want more veggies.
- For a stronger flavor, add a few thin slices of onion before the mozzarella.

Serving Ideas

- I prefer to cut it into square pieces and serve it warm with a simple green salad on the side.
- It also works cold, as a packed lunch, but the texture of the crust changes a bit after cooling.

Frequently Asked Questions

1. Can I make the dough a few hours in advance?
No, the recipe is designed to be no-rise. If you let the dough sit, it will harden and won’t rise in the oven.

2. Can I substitute mozzarella with another cheese?
Yes, any melting cheese is fine, but the texture and flavor will be different.

3. Can I make the crust thicker?
You can, but you will need to extend the baking time by 5-10 minutes and risk the center being slightly moist.

4. Without grated cheese, can I use only mozzarella?
Yes, but you will have a softer cheese layer and less browning from baking.

5. Can I use whole wheat flour?
You can mix some whole wheat flour with all-purpose flour, but if you use only whole wheat, the crust will be denser.

Nutritional Values

Approximately, one serving (out of 6) has about 300-350 kcal, with 12-15 g protein, 35-40 g carbohydrates, and 12-15 g fat. The exact value depends on the type of cheese and how much tomato paste you use. The seed crust adds some fiber and healthy fats, but it’s still pizza, so it’s more of a treat than a diet food.

Storage and Reheating

It keeps well in the fridge for 1-2 days, covered or in a container. For reheating, I prefer a non-stick pan with a lid on low heat, or the oven, to avoid sogginess. I don’t recommend freezing, as the oat and seed crust loses its texture. Pizza is best enjoyed fresh.

 Ingredients: Dough: 500g white flour (type 650) about 50g oats Salt to taste 1 packet of yeast 5-6 tablespoons of oil about 250ml lukewarm water a little sugar sunflower seeds cumin seeds Toppings: 1 packet of mozzarella cheese 4 tomatoes grated cheese, 150g tomato paste (diluted with a few tablespoons of water) dried basil

 Tags:  pizza