|Plain flour||500 Milliliter|
|Dried oregano||1⁄4 Teaspoon|
|Active dry yeast||2 Teaspoon (1 Envelope)|
|Warm water||155 Milliliter|
|Tomato paste||155 Gram (1 Can)|
|Tomatoes||4 , sliced|
|Sausage||125 Gram, sliced (Cabana)|
|Finely chopped onion||60 Milliliter|
|Canned champignons||210 Gram, drained (1 Can)|
|Chopped capsicum/Sliced stuffed olives||125 Milliliter (Green)|
|Tasty cheese||185 Gram, grated|
Place 250 ml (1 cup) sieved flour, oregano, salt, sugar and yeast in a bowl.
Add warm water and beat for 2 minutes in a mixer or 300 strokes by hand.
Add remaining flour and blend in with a spoon until smooth.
Cover with a cloth and stand for 10 minutes.
Spread dough evenly with a spoon or oiled fingers into a greased 30 cm (12-inch) pizza tin or two 20 cm (8-inch) pie plates.
Filling: Cover dough with a thick layer of tomato paste or sliced tomatoes and season with salt and pepper and sugar.
Arrange layers of sliced cabana, onion, champignons and capsicum on top.
Sprinkle with oregano and grated cheese.
Bake in a moderately hot oven for 20-25 minutes or until cheese is bubbly.
Cut into wedges and serve hot.