- 14 ounces [400 g] tomatoes
- 14 ounces [400 g] onions
- Pepper, to taste
- Diet salt, to taste [optional]
- Dired oregano, to taste
- 2 teaspoons [10 g] unsalted butter
Salt-Free Dough
- 2 1/4 cups - 1 1/2 tablespoons [300 g] flour
- 1/4 cup + 1 tablespoon + 1/2 teaspoon [150 g] sunflower margarine
- Approxiamtely 2 1/2 tablespoons [37,5 mL] water
- 1 small egg yolk, beaten [to brush]
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- Preheat oven to 400°F [200°C].
- Prepare salt-free dough; leave dough to rest for approximately 5 to 10 minutes.
- Roll dough into a circle, large enough to line an 8-inch [20-cm] buttered pie plate.
- Prick dough with a fork.
- Slice tomatoes; peel then mince onions.
- Pepper and salt tomato slices; arrange seasoned tomato slices into pie shell.
- Envenly sprinkle tomato slices with minced onions; sprinkle all over with dried oregano.
- Using a pastry brush, brush pastry rim all over with beaten egg yolk.
- Bake pizza into preheated oven for approximately 20 minutes.
- Slice pizza into 4 equal wedges.
- Serve hot or lukewarm, onto individual plates.
Salt-Free Dough
- Transfer flour into a bowl, make a well into the centre and cut in margarine, into tiny pieces.
- With the tips of your fingers, mix margarine into flour.
- Mix in just enough water to a firm dough.
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