Pizza with Bündnerfleisch

Ingredients

• 200 g Flour
• 10 g yeast
• 2 EL olive oil
• 1 egg yolk
• 0.25 TL salt
• 2 EL Ketchup
• 2 EL tomato paste
• 5 EL water
• 1 TL Italian herbs
• 12 slices Bündner Fleisch (with herb rim, optional)
• 1 small glass silver onion
• 100 g grated Emmental
• 100 g Gorgonzola
• 300 g cherry tomatoes
• 2 TL grated parmesan
• 1 TL chopped basil
• Salt
• Pepper

Instructions

1. 1.

   Whisk the yeast with 2 EL lukewarm water until smooth and fold in 2 EL flour. Cover and let rise at room temperature for 30 minutes. Sift remaining flour onto a work surface, create a well in the center, pour in the pre‑mix, add 2 EL olive oil and salt, then knead with 1/8 l lukewarm water into a smooth dough. Knead vigorously, shape into a ball and let rest covered at a warm spot for 1 hour.

2. 2.

   Meanwhile drain the silver onions and wash the tomatoes. Mix tomato paste with ketchup, water and herbs until smooth; add more water if needed.

3. 3.

   Divide the dough in half, roll each into a round base on floured surface, place on lightly oiled pizza trays, spread the tomato mixture over each. Sprinkle grated Emmental, crumble Gorgonzola on top, lay 6 slices of Bündner Fleisch on each pizza, then arrange silver onions, tomatoes and chopped basil. Lightly salt and pepper, sprinkle with parmesan and bake in a preheated oven at 180 °C fan for 20–30 minutes.