Rinse the meat under cold running water and pat dry. Cut the piece of meat horizontally from the broad side in the upper third from right to left, leaving 1 cm free at the edge (do not cut through). Then cut in the same way in the lower third from left to right. Fold the meat apart so that a long, flat piece is created. Score the piece diagonally several times. The easiest thing to do is to have this job done at the butcher shop.
Quarter, stem and core the peppers, remove the white partitions, wash the pods, put them in boiling water and cook for 8-10 minutes. Drain the peppers, rinse with cold water and peel them.
Coat the piece of meat thinly with tomato paste and sprinkle with salt, pepper and paprika powder, then top with the ham slices and the paprika pieces. Cut the Emmentaler into thin slices and place on top.
Roll up the meat like a roulade, wrap it with kitchen twine and sprinkle with salt and pepper on all sides. Heat the oil in a roasting pan and fry the roast well all over. Peel the onion and cut into large pieces. Wash and dry the tomatoes, cut out the stems and cut the tomatoes into pieces. Fry the prepared vegetables. Then cover the roasting pan and put it on the wire rack in the oven. 180 ° approx. 90 minutes. At the end of the cooking time, take the roast out of the roaster and let it rest for about 10 minutes and then cut it into slices.
Stir the ketchup into the roast, bring to the boil and season with pizza seasoning if necessary. Serve the sauce with the roast.
There is also boiled potatoes and cucumber salad or green salad.
Tip: You can stew the pizza roast on the hob for about 1 hour, even on a low heat.
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