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

Autumn casserole with bacon, black kale and chanterelles Smoked salmon macarons with finely chopped tomatoes


  • 3 cups plain flour
  • 300 ml lukewarm water
  • 28 g fresh yeast
  • 10 g salt
  • 2 tbsp olive oil
  • 2 cans of Mutti Cherry Tomatoes
  • 4 bell peppers, roasted, peeled and cut into smaller pieces
  • 220 g goat cheese
  • 1 small jar of capers, about 50 g
  • 1 handful of parsley
  • Salt
  • Pepper
  • Olive oil

How to prepare

Dissolve the yeast and olive oil in the lukewarm water. Add the flour and run in a dough mixer, medium speed, for 8 min, add the salt and run for another 2 min.
Put the pizza dough in a bowl and cover with plastic wrap. 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.
Knead the dough for 4 or 5 minutes until you have a silky and elastic dough. Split the dough into smaller pieces and use a rolling pin to make thin pizza bases.
Pour the tomatoes into a bowl and gently crush them into chunky pieces, using the back of a fork. Season with salt and pepper.
Cover the pizza bases with tomatoes, bell peppers and sprinkle over the goat cheese.
Bake on a pizza stone in a charcoal grill, or in a regular oven on the highest temperature. Bake the pizzas until they are golden and crispy, 3-5 min depending on thickness and oven.
Top the pizzas of with capers, chopped parsley and olive oil before serving.