Pizza with Salami, Gorgonzola, Anchovies and Olives

Ingredients

• 1 cube fresh yeast (42 g)
• 600 g flour
• 1 tsp salt
• 60 ml olive oil
• flour (for work surface)
• 500 g passata
• pepper (ground)
• 6 tomatoes
• 3 tbsp black, pitted olives (jar)
• 3 tbsp green, pitted olives (jar)
• 16 anchovy fillets (in oil)
• 200 g gorgonzola (block)
• 2 balls mozzarella (125 g each)
• 4 stems basil
• fat (for baking sheets)
• 350 g salami (slices)
• 2 Tbsp capers (jar)
• 2 tbsp dried oregano
• olive oil (to drizzle)

Instructions

1. 1.

   Dissolve the yeast in 300 ml lukewarm water. Mix flour with salt, place in a bowl, create a well in the center and pour in the oil and yeast mixture. Knead all ingredients into a smooth dough by hand or using an electric hand mixer. On a floured surface knead the dough vigorously for about 10 minutes. If too wet add more flour; if too dry add a little lukewarm water. Return dough to bowl, cover and let rise in a warm, draft‑free place for about 1 hour.

2. 2.

   Season the passata with salt and pepper. Wash fresh tomatoes, remove stems and slice thinly.

3. 3.

   Drain olives and anchovies well, cut olives into coarse slices.

4. 4.

   Drain gorgonzola and slice into thin strips. Drain mozzarella and slice as well. Rinse basil, shake dry and pluck leaves.

5. 5.

   Preheat oven to 200 °C (400 °F) with upper and lower heat. Grease four pizza trays.

6. 6.

   Knead dough again, divide into four equal portions and roll each onto a floured surface to the size of a tray. Line a prepared tray and shape slightly thicker edges. Spread tomato sauce on the base, top with tomato slices, salami, gorgonzola and mozzarella. Sprinkle anchovies, olives and capers, dust oregano, drizzle olive oil and bake in preheated oven for 20–25 minutes. Remove pizzas from trays, serve topped with basil leaves and freshly grated parmesan.