- active dry ferment - 700 Grams
- warm water - 1 glass
- sugar - 1 teaspoon
- salt - 2 teaspoons
- olive oil - 1 st. a spoon
- flour - 10 glasses
- garlic - 2 teeth
- leaves of basil - 1 st. a spoon
- For filling: olive oil - 1/2 cup
- garlic - 1 st. a spoon
- tomato sauce - 1/4 Cups
- tomato - 1 glass
- black olives - 1/4 Glass
- red sweet peppers - 5 pieces
- Mozzarella cheese - 2 Cups
- Basilica - 4 Art. spoons
1. In a large bowl, dissolve the leaven in warm water, let stand and come for 10 minutes. Add salt, olive oil and flour, wait until the dough is above the edges of the bowl. 2. Pour the surface on a surface covered with flour, stir for about 8 minutes. Ready to put the dough in a greased bowl and cover with a damp cloth. Wait for another 1 hour. Again vymeshat, adding basil and garlic. Set aside for about 1 hour until the dough is doubled in size. 3. Heat the grill, half a glass of olive oil for 30 seconds, preheat in the microwave. 4. Stir the dough again, divide into 2 equal parts and give the pellets an elongated shape and a thickness of not more than 1 cm. 5. Lubricate the grill grill with a mixture of olive oil and garlic. Place one cake on the grill - it will immediately come up. When the bottom of the cake is browned, turn the cake over. 6. Quickly grease the sides of the flat cake with garlic butter, and top with 2 tablespoons of tomato sauce. Over spread half a glass of tomato, half of olives, roasted red pepper, grated cheese and basil. 7. Cover the grill with a lid and cook the pizza until the cheese melts. Repeat the whole procedure with the second crust. Full success of the dish is guaranteed!
Servings: 16