Summary

Ingredients

• 1 point puff pastry, from the cooling shelf (e.g. from Belight)
• 250 g tomato (s), passed
• 1 can tomato (s), peeled, drained
• 0.5 ½ bell pepper (s), red
• 0.5 g ½ corn
• 200 g mushrooms, fresh
• 100 g ham
• 100 g salami
• 150 g cheese, rated, liht
• oregano
• chili
• salt and pepper
• Paprika powder

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Instructions

1. Lay out the puff pastry on a pizza tray with baking paper, roll out. Brush with the tomato sauce. Cut the peeled tomatoes into pieces and spread on top. Season everything. If you like it spicier, you are welcome to use chili powder or chili rings.
2. Cut the peppers and mushrooms into small pieces and distribute them on the pizza together with the other ingredients (except for the salami!).
3. Sprinkle the grated cheese over it. and now the salami on it. This is best when it ends up on the pizza last, then it becomes nice and crispy and not so limp.
4. At 180 ° C - 200 ° C in the oven. The pizza is ready when the cheese turns golden brown. This takes 20 to 30 minutes. I don`t want to give any more details, because I passed the recipe on to a friend and unfortunately hers was totally burned. It depends a lot on the performance of the oven.
5. Tip:
6. For vegetable lovers, the ham and salami can also be swapped for zucchini, carrots and / or broccoli, depending on your taste.