Pizza Margherita
with EvLOGIMENO

Our vegeterian chef Nikos Gaitanos suggests

1. Put all dough ingredients in a blender and knead for about 5 minutes.
2. Split the dough in the desired size for pizzas, mould it into balls and let the dough balls for at least an hour until doubled.
3. Smash the tomatoes in a blender, pour all sauce ingredients in a saucepan and cook on low fire until the sauce thickens.
4. In another saucepan, heat ¼ cup olive oil on low fire and pour 3 tablespoons flour always stirring with a whisk. As soon as the flour turns yellowish, pour the wine and then the water and keep stirring. Add salt and sugar and cook until it boils. Take it off the fire, add graded EvLOGIMENO and mix well.
5. On a floured work surface stretch the pizza dough with a rolling pin, place it in a baking tray, spread 3-4 tablespoons sauce on top and spread the mixture with a spoon putting with EvLOGIMENO all around and in the centre. Roughly 8 spoons should be enough.
6. Pre-heat the oven at the highest temperature. Most ovens reach 220^ο C/ 428F. At this temperature the pizza should be ready at about 10 minutes.
7. When serving, put some leaves of fresh basil as side dish.

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