Acute pizza with pepperoni

2 glass flour for baking
some flour to choose? we'll show

2 h. l. quick-dry yeast

1 h. l. sugar

1/2 h. l. salt

1 Art. l. olive oil

3/4 glass hot milk with water

Filling:

400 g chopped tomatoes, well dried

2 crushed cloves of garlic

1 h. l. dried oregano

220 g mozzarella cheese, grated on a coarse grater

2 pod of dried red chili, crushed

220 g pepperoni, sliced

2 Art. l. Caper

fresh oregano for decoration

Sift the flour into a bowl. Add the yeast, sugar and salt. Make a well in the center. Pour the olive oil there, along with milk and water, knead the dough uncool. Knead the dough on the surface of lightly floured, 5-10 minutes, until it is homogeneous and elastic. Put the dough in a clean, lightly oiled bowl and cover. Leave in a warm place for about 30 minutes, until the dough will increase in volume by half. Preheat oven to 220 C. Put the dough on a lightly floured surface and knead for a minute. Divide the dough in half and roll each half of the cake with a diameter of about 25 cm. Place the scones on a lightly greased form for pizza or baking. To prepare the filling, combine the tomatoes, garlic and oregano in a large bowl. Spread the filling on the cake, not reaching the edges. Sprinkle mozzarella sve6rhu half. Bake for 7-10 minutes, until the rim of each pizza dough does not become pale golden. Sprinkle with grated cheese pizza, put on top of slices and capers popperoni. Sprinkle mozzarella residues. Again put the pizza in the oven and bake for another 7-10 minutes. Sprinkle with oregano and serve immediately on the table.