Summary

Ingredients

For the dough:

• 1 kg wheat flour
• 0.5 liter ½ milk
• 150 ml olive oil
• 1 tablespoon sugar, heaped
• 2 teaspoons, heaped salt
• 1 cube yeast, fresh
• some flour to dust over

For the sauce:

• 2 cans tomato (s), peeled, each 400g content
• 150 g tomato (s), dried, pickled in oil
• 2 teaspoons salt
• 2 teaspoons sugar
• 0.5 ½ teaspoon, leveled pepper, white
• 1 teaspoon oregano, dried
• 2 teaspoons basil, dried
• 1 teaspoon marjoram, dried
• 1 teaspoon thyme, rubbed, dried
• 1 teaspoon rosemary, ground
• 1 teaspoon salt, (tomato seasoning salt)

For the meat:

• some olive oil
• 1 kg minced meat, half and half
• 2 teaspoons salt
• Pepper from the grinder
• 4 large onions, cut into strips
• 2 cloves garlic, finely diced
• 1 bottle chilli sauce, Sweet for Springrolls, 200 ml

For covering:

• 1 large can (s) mushrooms, sliced, fresh if you like
• 1 red pepper (s), cut into rings
• 1 bell pepper (s), yellow, cut into rings
• 1 green pepper (s), cut into strips
• 200 g mozzarella, rated
• 200 g cheese, rated Gouda cheese

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Instructions

1. For the dough:
2. Sift the flour into a bowl, making a well in the middle. Crumble the yeast into the well and sprinkle with the sugar.
3. Put the milk in a saucepan and warm it very slightly lukewarm, pour over the yeast and stir with a fork to form a pre-dough in the well. Lightly dust some flour from the edge.
4. Cover the bowl with a clean tea towel and, with the oven lighting switched on, place it in the oven for the first time for 30 minutes. Please do not heat the oven to a higher temperature, the heat generated by the oven lighting that is switched on is sufficient.
5. After half an hour add the salt and the olive oil and knead in with the hand mixer (use a dough hook). Once the olive oil has been incorporated into the dough, knead the dough thoroughly with your hands on the tabletop for a good 10 minutes. If it sticks, you can dust a little more flour, but no longer too generously.
6. Shape the dough into a ball. Dust some flour into the bowl, place the dough ball on top of the flour dust, dust lightly with flour.
7. Cover the bowl with the clean tea towel, put it in the illuminated oven for the 2nd time, this time for 45 minutes.
8. After these 45 minutes, the dough ball should have doubled in volume.
9. Cut the dough in half and place on two baking sheets lined with baking paper. Do not roll out, but press wide with your hands (fingers) until the sheet is completely thinly lined with dough.
10. Preheat the oven to 235 ° C top / bottom heat
11. For the tomato sauce:
12. Cut the canned tomatoes into cubes and place in a bowl with the canned tomato sauce.
13. Drain the dried tomatoes soaked in oil. Carefully separate the pulp from the hard skin, discard the skin and add the pulp to the canned tomatoes.
14. Add all other ingredients for the sauce and stir in, season to taste.
15. Spread the sauce on the pizza dough
16. For the minced meat mixture:
17. Sauté the onions and the cloves of garlic in a saucepan for a few minutes until translucent, without adding any oil or fat, covered with the lid. You don`t want the onions to brown.
18. When the onions are soft and translucent, remove them from the pan and set aside.
19. Heat some olive oil in the saucepan, add the minced meat and fry until it is crumbly without browning it. Season with salt and pepper.
20. After about 5 minutes, add the steamed onions again and pour the bottle of sweet chili sauce over the minced meat in front of the springrolls. Bring to the boil briefly, turn off the stove, remove the saucepan from the hot plate.
21. Put the minced meat mixture in a sieve and let the excess liquid drain off.
22. Covering:
23. After draining, distribute the minced meat mixture on the yeast dough coated with the tomato sauce.
24. Drain the mushrooms and drain well. If you choose fresh mushrooms: clean them and cut them into thin slices, then pour them over the minced meat mixture.
25. Place the pepper rings and slices over the mushrooms.
26. Mix the mozzarella and Gouda cheese in a bowl, then spread the cheese over the topped pizza.
27. Bake the pizza at 235 ° C in a preheated oven (top / bottom heat) for about 20 minutes.
28. Makes 2 large trays, sufficient for 8-10 people.