Pizza Neapolitan

Dough: 300 g of flour, 15 g of yeast, half a glass of water, salt.

Filling: 300 g of tomato puree (fresh or frozentomatoes scalded with boiling water, peeled off, pour 2-3 tbsp. spoonfuls of water, stew until it thickens, then rub through a sieve), 150 g of processed cheese, a little vegetable oil, 150 g fresh fish fillets (can be replaced with soaked herring, cut into strips), thyme, salt.

From flour, yeast, water and salt to cookyeast dough, put in a warm place for 1 hour, so that it comes up. Then a few more minutes to mix and roll out into a layer 1 cm thick and put on a baking tray or in a baking dish, greased with vegetable oil, raising the dough slightly at the edges. Put in a warm place for 30 minutes. Put the puree of tomatoes, put slices of cheese and fish or herring fillets, sprinkle with vegetable oil, sprinkle with thyme. Bake in a well-heated oven for 30 to 40 minutes.

</ p>