Salami Pizza with Chili Rings

Ingredients

• 1 cube fresh yeast (ca. 42 g)
• 600 g flour
• 1 tsp salt
• 50 ml olive oil
• flour (for working surface)
• 400 g chopped canned tomatoes
• pepper (ground)
• 2 tsp dried oregano
• 2 balls mozzarella (125 g each)
• 400 g salami (sliced)
• 2 red chili peppers
• 2 green chili peppers

Instructions

1. 1.

   For the dough, dissolve the yeast in 300 ml lukewarm water. Mix flour and salt in a bowl, create a well in the center, pour in the yeast mixture and oil, and use the paddle attachment of an electric hand mixer to knead into a smooth dough. On a floured surface, knead by hand for about 10 minutes until elastic; if too wet add more flour, if too dry add a little lukewarm water.

2. 2.

   Return the dough to the bowl, cover, and let rise in a warm place (e.g., an oven at 70°C) for about 1 hour.

3. 3.

   Preheat the oven to 220 °C with upper and lower heat.

4. 4.

   On a floured surface, knead the dough again, divide into four equal portions. Roll each portion to pizza size, place on greased baking sheets. Roughly puree the tomatoes, season with salt and pepper, spread over the dough, and sprinkle oregano. Slice mozzarella, lay on tomato sauce, then top with salami slices.

5. 5.

   Wash the chilies, cut into rings, remove seeds, scatter rings over pizzas. Bake in the preheated oven for about 20 minutes. Remove and serve immediately.