INGREDIENTS

Yeast dough

• 300 g wheat or pizza flour
• 1 sachet of dry yeast (8 g)
• 150 ml lukewarm water
• 1 heaped tsp salt
• 2 tbsp olive oil
• Wheat flour for working

Toppings

• 120 g strained tomatoes
• Salt, pepper
• 1 tsp pizza seasoning
• 120 g grated cheese, e.g. pizza cheese or mozzarella
• Topping as desired (e.g. salami, ham, mozzarella, spinach, mushrooms, bell peppers, corn, tuna, etc.)

HOW TO MAKE IT

1. Knead a smooth dough from the flour, yeast, water, salt and olive oil. Cover and leave in a warm place for at least 1 hour until it has visibly increased in volume.
2. When the dough has risen, knead it again on a lightly floured surface, divide it into 4 equal portions depending on the size you want and roll out the dough into round flatbreads.
3. For the topping, season the tomatoes with salt, pepper and pizza seasoning and spread them on the pizzas. Sprinkle with grated cheese and top with the finely chopped ingredients as desired.
4. Set the temperature on the ZWILLING ENFINIGY Contact Grill manually to 220 °C and preheat. Place the pizzas on the lower grill plate and set the upper plate on the spacer at the greatest possible distance.
5. Bake the pizzas for approx. 8-10 minutes and remove. Bake the remaining pizzas in the same way.

Tip

If you are in a hurry, you can also use ready-made pizza dough from the refrigerator.

Info

The ZWILLING ENFINIGY Contact Grill can be used not only for this purpose, but also as a table grill with a BBQ function and as an oven grill. Since the plates can be individually regulated with precise temperature control, the grill can also be used for grilling with top heat for gratinating.