Summary

Ingredients

• 250 g wheat flour
• 20 g fresh yeast
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• 30 g salami
• 50 g Gouda
• 1 small tomato (s)
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 tablespoon olive oil

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Instructions

1. Crumble the yeast into the flour and mix with 3 tablespoons of water. Let the dough rise for 10 minutes.
2. Add salt, sugar and 100 ml of warm water, knead the dough and let rise for 15 minutes.
3. Dice the salami, grate the cheese, peel and core the tomato and cut into small cubes.
4. Knead the herbs and diced / grated ingredients into the yeast dough by hand. Let rise for 15 minutes.
5. Divide the dough into 10 portions and shape into even balls. Line a baking sheet with parchment paper. Place the balls on the baking tray, let them rest for 10 minutes, brush with oil and bake in a preheated oven at 200 degrees for about 30 minutes until they are golden yellow. If they get too dark, cover with aluminum foil.
6. The pizza balls taste best when served lukewarm. If there are any left over, you can cut them in half and bake them with tomato slices and mozzarella. A few fresh basil or oregano leaves and you`re done.
7. Tip: I sometimes swap tomatoes and salami from the basic recipe for the same amount of ham and red pepper.