For the garnish
Add some of the water to the yeast and stir to activate the yeast.
Take a large stainless-steel bowl and mix the flour and water. Then add the yeast diluted with water. Finally, add the salt and olive oil little by little.
Knead the dough for at least 10 minutes until you obtain a smooth and homogeneous dough.
Pour a little olive oil into the bottom of a stainless-steel bowl and place the pizza dough in it. Cover with plastic film.
Leave it to rest at room heat for 3 to 6 hours so that it doubles in volume.
Preheat your oven to 240° rotating heat.
Flour your worktop and spread your pizza dough from the middle. The aim is to create the shape of a heart either by hand or with a pastry cutter. Place the dough on a baking tray.
Spread your tomato coulis as a base for the pizza and put it in the oven for 8 to 9 minutes.
Once the first baking has been done. Prepare and cut out the ingredients for the topping and decorate the pizza. Bake again for 5-6 minutes until the pizza is perfectly cooked.
Place a few leaves of parsley, cut and serve!
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.