Summary

Ingredients

For the dough:

• 250 g wheat flour
• 130 ml milk
• 40 ml olive oil
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• 1 handful sunflower seeds
• 1 pinch (s) salt

For covering:

• 1 can tomato (s), chopped
• 1 small onion (s)
• 2 cloves garlic, pressed
• 10 cherry tomato (s)
• Salami, sliced
• 1 scoop mozzarella
• 0.5 ½ pack cheese (Emmentaler), grated
• 2 tablespoon tomato paste
• salt and pepper
• oregano
• basil
• Paprika powder, noble sweet
• Chilli flakes
• possibly tomato ketchup

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Instructions

1. Wash your hands! Now mix the ingredients for the dough together in a bowl (penguin bowl) and knead vigorously, if the dough sticks to your fingers - just dust with a little flour. If the dough is well kneaded, you can shape it into a ball or something similar. The bowl and dough are now covered in warm water for 30 minutes so that the dough can rise a little.
2. Peel the onion and chop it into fine cubes. Now let the onion cubes together with the garlic (pressed) become translucent in a little olive oil, I`ll add a little salt and pepper right away. The can of chopped tomatoes is added to the onions. A little salt and pepper and stir well. Then add 2 tablespoons of tomato paste and a few basil leaves. Let the whole simmer on medium heat for about 10 minutes and finally season with salt, pepper, oregano, paprika (noble sweet), chilli flakes. Perhaps add a little tomato ketchup if you like.
3. Roll out the dough on a baking sheet lined with baking paper. Now brush the sauce onto the dough. Spread the salami slices (or cut into pieces if necessary). Spread the cherry tomatoes, also cut into slices, over the tray, do the same with the mozzarella. Now sprinkle again with salt and oregano. The whole thing is then placed in the preheated oven at approx. 180 degrees (convection) after about 20 minutes. Spread the Emmentaler (grated cheese) in the gaps between the mozzarella. Leave in the oven until the cheese runs well and the edge looks golden brown.