|600 g||all-purpose flour|
|42 g||fresh yeast|
|200 ml||crushed tomatoes|
|flour for work surface|
Riesling late harvest wine, dry, 2011
The minerally, fruity bouquet goes very well with the tomato flavor of the twists. This crispy white wine is best enjoyed chilled between 9 - 13°C/50°F.
Process flour, butter, eggs, yeast, sugar, salt, and butter milk into a smooth dough using either a standing mixer or your hands. Cover and leave to rise in a warm spot for 1 - 2 hours.
Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.