Put the flour in a wide bowl, mix thoroughly with the dry yeast, add the sugar, salt, oil and water. Knead the ingredients with the dough hook of the mixer at the beginning on the lowest, then on the highest speed for about 5 min to form a dough. Leave the dough in a warm place with the lid closed until it has visibly increased in size.
In the meantime: cut the tomatoes into fine pieces, add the tomato paste, water and spices and stir with a spoon until relatively firm.
Preheat the oven.
Knead the dough on the floured surface, adding more flour, until it just stops sticking to your hand. Now roll out into a rectangle, place tomato pieces with paradeis pulp on the front edge in a line, crumble feta and sprinkle with the gouda and roll up the dough away from you. Cut 2-3 cm wide pieces into small pieces and place them with the cut surface on a tray with parchment paper. Be careful, there is a little mess Bake at 170-200 degrees top/bottom heat for about 25 min.
Variations: Instead of feta: salami, ham, tuna or other creative pizza ingredients.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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