Pizza with Mozzarella and Sun-Dried Tomatoes

Preparation Time: 85 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

If youre not a big fan of tomato sauce on pizza, this version with mozzarella, sun-dried tomatoes, black olives, and oregano will surely delight you.

Dissolve the yeast and sugar in lukewarm water. Let it rise for 5 minutes.
Sift the flour into a large bowl, make a well in the center, and sprinkle salt around the edges. Pour the risen yeast into the well. Slowly mix the flour into the liquid while adding oil. Quickly knead all the ingredients to form a soft dough that should not be sticky. If the dough is too dry, add a little more water; if it's too sticky, add a bit more flour.
Transfer the dough from the bowl to a clean work surface and knead for about 10 minutes until it becomes soft and pliable. Properly kneaded dough should not stick to your hands or the work surface. Shape the dough into a loaf, place it in a greased bowl, and cover it with a clean cloth. Let the dough rise in a warm place for at least 1 hour or until it doubles in size.
Preheat the oven to 210 degrees Celsius. Place the risen dough on the work surface, knead it lightly and quickly, flatten it, roll it into a circle, and place it on a greased baking tray.
Tear the mozzarella into smaller pieces by hand and spread them over the dough. Add the olives and sun-dried tomatoes. Sprinkle the pizza with dried oregano and bake in the preheated oven for 10 to 12 minutes.
Top the baked pizza with fresh oregano leaves, drizzle with a little olive oil, slice, and serve.