Spicy pan pizza with ham "Fra Diabolo"

Ingredients for 2 servings:

• 50 g water, lukewarm
• 3 g beef broth powder
• 1 tsp sugar
• 10 g dry yeast
• 100 g flour
• 1 pinch(s) of mace powder
• 1 pinch(s) black pepper, from the mill
• 1 tbsp sunflower oil
• 2 tbsp tomato paste
• 2 tbsp coconut water, alternatively orange juice
• 2 tbsp sweet and sour hot sauce (Thai style No. 3, see note)
• 1 tbsp BBQ sauce smoky, e.g. E.g. Jay’s kitchen, BBQ-Saus Kansas City
• 1 tbsp herbs of Tuscany, alternatively herbs of Provence
• n. B. Flour for the work surface
• 2 tbsp extra virgin olive oil
• 20 g onion(s), red, small
• 4 medium-sized garlic cloves, fresh
• 200 g ham, sliced, lightly smoked
• 200 g Emmental cheese, sliced
• 2 m.-large tomato(s), fully ripe
• 1 m.-sized onion(s)
• 150 g pepper, pickled, medium hot
• 150 g mountain cheese, coarsely grated
• 50 g Parmesan, finely grated
• n. B. Pepper, black, from the mill
• 1 tbsp oregano, dried
• n. B. Olives, dark brown

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A spicy pizza with plenty of smoked ham, lots of cheese, and pickled pepperoni. A thin, crispy base and a juicy topping.

Dissolve the beef broth, sugar, and dried yeast in lukewarm water and let it activate for 10 minutes. In the meantime, weigh the flour and mix it with the mace powder and pepper. Add the mixture to the yeast mixture in a mixing bowl and knead with a dough hook, stirring continuously, until you have a crumbly dough. Add the oil and knead the dough for 10 minutes until you have a shiny, elastic ball. Let the dough rise for 30 minutes in a warm place. Mix all the ingredients for the sauce in a small bowl and set aside. Trim both ends of the red onions, peel them, and slice crosswise into approximately 2 mm thick slices. Trim both ends of the garlic, quarter them lengthwise, and then third them crosswise. Sauté both in a small pan with the olive oil, remove from the heat, and set aside. Knead the risen dough for 1 minute, then use a rolling pin to roll it out into a round flatbread slightly larger than the bottom of the pan. The dough will shrink during frying. Pierce the base several times with a fork and place it in the pan without oil. Fry the base on one side over medium heat until light brown. Turn the dough over (the brown bits are now on top), leave it in the pan, and remove from the heat. Brush the pizza base with the sauce and spread the onion and garlic mixture on top. Then cover the base completely with ham slices, then cover them completely with the Emmental cheese slices. Wash the tomatoes and cut them crosswise into approx. 6 mm thick slices, making approx. 8 slices. Arrange 7 tomato slices around the edge, and place the 8th slice in the middle. Halve the onion crosswise, peel, and cut into 5 mm thick slices. Fan out the rings and halve them. Use the half rings to surround the tomatoes. Remove any stems from the pepperoni from the jar. Chop the pepperoni crosswise into approx. 1 cm long pieces and arrange them as desired on the pizza. Sprinkle the grated mountain cheese over the top and add a few pinches of Parmesan cheese. Finish the topping with pepper, oregano, and halved olives. Place the pan with the lid on the stove and bake the pizza over medium heat until the cheese is melted. Cut the pizza in half, divide it among serving plates, and enjoy warm. Note: URL for “Sweet and Sour Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html