2 cups flour without baking powder
½ teaspoon of sugar
2 teaspoons yeast
4 tablespoons olive oil
1 teaspoon salt
170 gr Pesto Piñon tomato nohue
1 cup shredded mozzarella cheese
1 cup shredded buttery cheese
2 cups cherry tomatoes
Fresh spinach or arugula
2 tablespoons olive oil
Salt and pepper
In a small bowl mix the yeast, sugar, a teaspoon of flour and a little water, until it forms a paste.
Let stand for 10 minutes, hopefully in a warm place.
Add the rest of the flour, olive oil and salt.
Then incorporate the mixture of yeast and water, joining everything very well, until forming a dough, knead constantly until the dough sounds.
Paint a large bowl with olive oil, put the dough inside and cover the bowl with a cloth. Let stand for half an hour. To obtain a pizza dough 25 to 30 cm in diameter, we must use a ball of approximately 280 grams.
Stretch the dough with a uslero and sprinkle it with a handful of semolina, this will give it crunch.
After forming our dough, we paint with Pesto Piñon Tomato and take to the preheated oven 5-7 min at approximately 250 degrees.
Then we remove from the oven and place the filling ingredients.
We take to the oven until the brown cheese for about 15 min, remove and serve.