My crunchy tomato pizza with tomatoes, olives and pine nuts!
Pour the warm water in a saucepan together with the dry active yeast and then stir until the yeast has dissolved.
Transfer the flour, sugar and a pinch of salt to a blender. Pour in the yeast water.
Transfer the dough to a floured surface, knead it for a minute until soft and smooth. Then roll it out into a more or less rectangular shape. Trim the edges a little if necessary.
Spread the cooled tomato mixture on top of the dough. Season with extra pepper and salt.
Bake the tomato pizza in a preheated oven at 356°F (180°C) for 35 to 40 minutes until crunchy. Sprinkle with sliced olives and pine nuts. Slice it up and serve.