Ingredients:
15 g. of yeast
1.5 glass of lukewarm water
450 g. of flour
2 teaspoons of salt
1 coffee cup of oil
800 g. of peeled, chopped and strained tomatoes
300 g. of grated kasseri cheese
1 teaspoon of dry, ground basil
Instructions:
Dilute the yeast in the half of the water, add a little bit of flour, mix the mixture well and leave it in a warm place to rise. Put the flour, the salt and the oil in a bowl. Add the risen yeast, the rest of the water and knead this mixture. Cover it and leave it in a warm place, until it becomes double in size. Lay the dough on a buttered baking pan. Put the tomatoes and the grated kasseri cheese on them. Sprinkle it with some basil, spread some oil on the pizza and bake it at 230 degrees for 20 minutes. You can also add 50 g. of black olives or caper or 100 g. of sliced mushrooms and sliced peppers, too.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
