Ingredients:
Dough
- 500g of flour (about 4 cups)
- 1 tablespoon of dry yeast
- 1/2 teaspoon of salt
- 1 1/4 cups of water
- 4 tablespoons of olive oil
- 3 large fresh tomatoes
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- Oil for greasing the dough
Pour 3 tablespoons of water over the yeast and let it sit until bubbles form. Knead a very soft dough for at least 8 minutes. If necessary, add a little more water or flour. Place it in a warm spot for 40 minutes, then knead the dough again.
Line a large baking sheet with parchment paper. Roll out the dough and spread it across the entire surface of the baking sheet, creating a thicker edge around the perimeter. Brush the top of the dough with oil.
Slice the tomatoes into rounds and then cut them in half. Arrange them over the entire surface of the dough.
Mix the oregano with salt and sprinkle it over the dough and tomatoes.
Preheat the oven to 450°F (230°C). Bake for 25 minutes. Be careful not to overbake!