You need a coated pan, otherwise the bottom will burn too much.
Dough:
Knead the flour with the water and a pinch of salt. The dough should be nice and light and easy to knead, but it should still come off your fingers reasonably well. Possibly add a little more flour until the dough no longer sticks to your fingers.
Knead the dough flat and either press it to the desired size on a surface sprinkled with flour or roll it out with a rolling pin or a bottle.
Covering:
Mix the tomato paste with 1-2 teaspoons of water and season with half a teaspoon of salt and a little oregano. Cut the cherry tomatoes into 2-3 slices.
Heat the pan on a low heat. Then spread about 1-2 tablespoons of olive oil in the pan with a brush. Carefully place the dough in the pan and fry for 1-2 minutes. If you want, you can turn the pizza over before you spread the tomato paste on it, then it will be very crispy on both sides.
Set the stove to the highest setting. Spread the tomatoes on the pizza, sprinkle the salami on top and the cheese on top. If you like, sprinkle some oregano or marjoram or, if you have it, fresh basil on top.
Leave in the pan for at least 10 to 15 minutes and occasionally push the pizza. If you have a lid for the pan, you can put it on, then the cheese melts faster and the heat is better distributed.
When the base is crispy, the ingredients on the pizza are hot and the cheese has melted, the pizza is ready to serve.
Tip:
You can also top the pan pizza with other ingredients. However, it should be noted that these are best already cooked or, such as mushrooms, are taken out of the can sooner. The reason for this lies in the low heat and the shortness of the preparation. Raw ingredients won`t cook while they`re on the pizza, as is the case with a regular oven pizza.
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