Summary

Ingredients

For the dough:

• 400 g flour
• 2 tablespoon olive oil
• 1 cup water (approx. 225 - 250 ml)
• 1 teaspoon salt
• 0.33 pack yeast

For covering:

• 160 g pesto tomato-arlic
• 250 g raclette cheese and / or rated Gouda cheese
• 10 slices salami (serranosalami)
• 10 slices salami (spianata salami), hot
• 5 slices ham from the hot smoke, possibly
• little paprika, cut into strips
• 10 mushrooms, fresh, sliced
• Oil for the sheet

Print Recipe Pin Recipe

Instructions

1. For the dough, put the flour in a bowl and make a well. Crumble the yeast in the flour trough and mix with 2 tablespoons of lukewarm water. Cover and leave for about 10-15 minutes.
2. Then mix the pre-dough together with the remaining ingredients to form a dough and knead until it no longer sticks to the edge of the bowl. Add water little by little. Then cover and let rise again in a warm place for about 30 minutes.
3. Spread the dough on an oven tray well oiled with olive oil with - possibly a little flour. Use a rolling pin and roll out the dough as thinly as possible, spreading it towards the edges with your hands.
4. For the topping, spread the tomato and garlic pesto (approx. 160 g) on the dough and sprinkle with grated raclette cheese and / or Gouda cheese. Cover generously with both types of salami, possibly adding hot smoked ham (quite moist with a brown crust). Finally, spread a few fresh mushroom slices and a few strips of paprika on top.
5. Preheat the oven to 275 ° C top / bottom heat and after 10 minutes put the pizza on the lower middle rail for a quarter of an hour in the hot oven for baking. The cheese must be simmering and the topping should already be quite brown, then it`s ready.
6. The oil from above and below makes it particularly crispy, with tomato sauce it would be more soggy.