Pizza with anchovies and tuna

Ingredients for 4 servings:

• 500 g flour
• 1 cube of yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 250 ml water, lukewarm
• 1 can tomato(s) (Pizza tomatoes)
• some tomato paste
• 1 small onion(s)
• 2 cloves garlic
• 1 bay leaf
• 1 pinch(s) of sugar
• salt and pepper
• chili powder
• 1 handful of herbs (oregano, basil, sage, thyme), fresh or dried
• 2 cans of tuna in its own juice
• 1 jar anchovy fillet(s) (anchovy rolls with capers)
• 1 onion(s), red
• 8 slices of salami (paprika or pepperoni salami), thinly sliced
• 1 jar olives, black or green
• 2 balls of mozzarella
• 100 g cheese (Emmental), grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the pizza dough, sift the flour into a bowl and make a well in the center. Mix the yeast with a little lukewarm water and sugar, then add it to the well. Stir in some flour, cover, and let it rise for 15 minutes. Then add the remaining water, olive oil, and salt, and knead everything well into a smooth dough. Let it rise for another half hour, then knead thoroughly again. Then either divide the dough into two 250g pieces (for two pizza pans) or roll it out completely for a baking sheet. The pans should be brushed with olive oil beforehand. While the yeast dough is rising, finely dice the onion and garlic and sauté in a small saucepan with olive oil. Stir in the tomato paste and add the pizza tomatoes. Add the sugar, salt, and bay leaf and simmer gently for about 15 minutes. Remove the bay leaf and season with pepper, chili, and herbs. For the topping, drain the tuna in a sieve. Drain the brine from the anchovy rolls, slice the red onions, slice the olives, and add the mozzarella. Spread the tomato sauce on the rolled-out yeast dough, tear the tuna over it, and scatter the onion rings and olive slices. Spread the anchovy rolls evenly over the dough to prevent it from becoming too salty. Then add the mozzarella slices and finally the grated Emmental cheese. Bake everything in the oven at 180°C (top/bottom heat) for about 20 minutes.