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Summer and high temperatures are fast approaching so here is the perfect summer dish. Easy Caprese No Yeast Pizza Dough – the perfect no yeast pizza, topped with a yummy Caprese mix of fresh ingredients. Healthy and Delicious.

Noyeast Pizza Photo 2 1 Of 1

INGREDIENTS (INGREDJENTI)

  1. FOR THE PIZZA DOUGH (GĦALL-GĦAĠINA)
  • 250 g flour (250 gramma dqiq)
  • 1 teaspoon baking powder (kuċċarina baking powder)
  • salt (melħ)
  • 1 tablespoon olive oil (mgħarfa żejt taż-żebbuġa)
  • 1 1/2 tablespoons water (mgħarfa u nofs ilma)

2. CAPRESE TOPPING (GĦAL FUQ IL-PIZZA)

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  • 3 medium firm ripe tomatoes thinly sliced (3 tadamiet imdaqqsa mqattgħin rqiq)
  • 1 small fresh mozzarella thinly sliced (mozzarella żgħira mqatta’ rqiqa)
  • 3 tablespoon olive oil (3 imgħaref żejt taż-żebbuġa)
  • tablespoon balsamic vinegar if desired (mgħarfa ħall balsamiku jekk tiggustah)
  • salt (melħ)
  • oregano (origano)
  • fresh basil chopped ħabaq frisk imqatta’)

No Yeast Pizza Dough How To Make

METHOD (METODU)

    • Pre-heat oven to 425° . Lightly grease a medium (12-13 inch) pizza pan or cookie sheet  (32 centimeters). (Ibda billi ssaħħan il-forn għal 425° filwaqt li tidlek turtiera ta’ madwar 32 ċentimetru).
FOR THE PIZZA DOUGH (GĦALL-GĦAĠINA TAL-PIZZA)
  • In a large bowl whisk together flour, baking powder, and salt, make a well in the middle and add the oil and 1/2 cup of water to start, stir together with a fork then add remaining water. (Ġo skutella kbira ħawwad flimkien id-dqiq, il-baking powder u l-melħ. Ifforma ħofra fin-nofs u żid iż-żejt u nofs kikkra ilma biex tibda. Ħawwad flimkien b’furketta u bilmod żid l-ilma li fadallek)
  • Move to a lightly floured flat surface, knead for approximately 2 or 3 minutes and form into a smooth dough ball,  cover with a bowl and let sit for 15 minutes. (Fuq pjan ta’ ħidma ċatt, aħdem l-għaġina għal madwar 2/3 minuta u fforma ballun. Poġġih ġo skutella u agħttih. Ħallih jistrieħ għal madwar kwarta.)
  • Place dough on lightly greased pizza pan or cookie sheet and with fingers form into desired shape to cover the bottom of the pan. Bake for approximately  13-15 minutes or until golden. (Iftaħ l-għġina fuq it-turtiera b’idejk u aħmi għal madwar 13-15-il minuta jew sakemm tieħu l-kulur)
FOR THE CAPRESE TOPPING (GĦAL FUQ IL-PIZZA)
  • In a small bowl whisk together olive oil, balsamic, salt, oregano, chopped fresh basil leaves. (Ġo skutella żgħira ħawwad flimkien iż-żejt taż-żebbuġa, il-ħall balsamiku, il-melħ, l-origano u l-ħabaq)
  • Place thinly sliced tomatoes on top of the baked dough, then top with thinly sliced mozzarella and drizzle with olive oil mixture.  Serve immediately. (Poġġi slajsis tat-tadam fuq l-għaġina misjura, mbagħad itfa’ l-mozzarella mqatta’ rqiqa u wara ferrex ftit żejt taż-żebbuġa. Servi mill-ewwel.)
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