Pizza with tomatoes, goat cheese, bell peppers, capers and herbs

Pizza with tomatoes, goat cheese, bell peppers, capers and herbs: Method

1. Dissolve the yeast and olive oil in the lukewarm water
2. Add the flour and run in a dough mixer, medium speed, for 8 min, add the salt and run for another 2 min
3. Put the pizza dough in a bowl and cover with plastic wrap
4. Preferably, let the dough proof in the fridge over night, or if you are in hurry, 40 min at room temperature will do as well
5. Knead the dough for 4 or 5 minutes until you have a silky and elastic dough
6. Split the dough into smaller pieces and use a rolling pin to make thin pizza bases
7. Pour the tomatoes into a bowl and gently crush them into chunky pieces, using the back of a fork
8. Season with salt and pepper
9. Cover the pizza bases with tomatoes, bell peppers and sprinkle over the goat cheese
10. Bake on a pizza stone in a charcoal grill, or in a regular oven on the highest temperature
11. Bake the pizzas until they are golden and crispy, 3-5 min depending on thickness and oven
12. Top the pizzas of with capers, chopped parsley and olive oil before serving
13. Put the pizza dough in a bowl and cover with plastic wrap
14. Preferably, let the dough proof in the fridge over night, or if you are in hurry, 40 min at room temperature will do as well
15. Knead the dough for 4 or 5 minutes until you have a silky and elastic dough
16. Split the dough into smaller pieces and use a rolling pin to make thin pizza bases
17. Pour the tomatoes into a bowl and gently crush them into chunky pieces, using the back of a fork
18. Season with salt and pepper
19. Cover the pizza bases with tomatoes, bell peppers and sprinkle over the goat cheese
20. Bake on a pizza stone in a charcoal grill, or in a regular oven on the highest temperature
21. Bake the pizzas until they are golden and crispy, 3-5 min depending on thickness and oven
22. Top the pizzas of with capers, chopped parsley and olive oil before serving