Wholemeal marinara pizza with capers and olives

Ingredients

For 1 serving

• Whole wheat flour100 g
• Active dry yeast2 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Capers8 g
• Black olives8
• Extra virgin olive oil1 tablespoon
• Dried oregano1 pinch
• Saltto taste

Contains: gluten,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and a teaspoon of the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile crush the peeled tomatoes with a fork and season them with a pinch of salt and the peeled garlic, thinly sliced; rinse the capers and pit the black olives.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the tomato and garlic, capers, olives and dried oregano.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the base crisp.
6. Drizzle with the remaining oil as soon as it comes out of the oven.