Per 100 g 202 kcal / 16.1 proteins / 6.2 fats / 20.6 carbs
4 medium tomatoes
1/3 tsp dry basil or a sprig of fresh
1/3 tsp oregano
1 clove of garlic
Mix the tomatoes with a blender, pour into the pan, and bring to a boil, let the liquid boil a little. When the tomato mass begins to thicken, add seasonings and salt and boil until the sauce is thick, add minced garlic a minute before switching off. Let the sauce cool
140 g whole wheat flour
200 g of cottage cheese
1 large egg
0.5 tsp baking soda + lemon juice
Cottage cheese mix with egg and salt by using a fork. Baking soda with lemon juice adds to cottage cheese. Add flour (the dough turns out sticky, not scary). Leave for 15 minutes.
Spread a baking sheet with olive oil and spread the dough with your fingers (brushing your hands with oil)
Put the whole sauce. Distribute mozzarella. We cut the corn from the cracker, sprinkle it on top, and chopped boiled breast (I add a little salt).
Preheat oven to maximum. Reduced to 230C and ship for 10-15 minutes.
In my gas oven, I cook in 15 minutes at the highest temperature, in electric ovens, it is faster