Crispy Pizza

Andreas Kavazis


Preparation Time:

120 min

Cooking Time:

20 min


4 servings
Category:Oven Dishes

Made with

Passata 500g
Tomato Paste 70g
Village Flour 1Kg


Pizza dough

  • 500g Mitsides Village flour
  • 10g instant yeast
  • 1 teaspoon of salt
  • 325glukewarm water

For the pizza sauce

  • 1 medium onion, grated
  • 2 Tbsp , olive oil
  • 3-4 basil leaves
  • ½ tsp thyme
  • 750g Mitsides Passata
  • 1 tsp Mitsides tomato paste
  • 1 tsp salt
  • 1/3 tsp pepper


In a bowl, add the water and then the yeast and leave it aside. Place the flour and salt in the bowl of a mixer. Place the hook and stir the ingredients at low speed. Slowly add the water with the yeast. Mix the dough until it sticks to the hook. If it’s too sticky add a tablespoon of flour. Remove the dough from the bowl and knead with your fists on a clear surface. Then cut the dough into four pieces. Form in balls, sprinkle a baking pan with a little flour, place the dough balls, cover with a towel and allow to rest for 2 hours.
In a saucepan, add the olive oil and fry the onion. When softened add remaining ingredients. Stir and when the sauce starts to boil, lower the heat and simmer for 20 minutes. Remove the basil leaves and let the sauce cool down slightly. Using a rolling pin, roll out the dough in round shapes. Spread some sauce (avoiding the edges). Add mozzarella, fresh vegetables or cold cuts, and bake in the oven for about 20 minutes until the cheese melts and the edges turn golden brown.

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