John Myers
Ingredients for 2 servings:
- 200 g wheat flour (Type 00 – pizza flour or Type 405)
- 100 g spelt flour, wholemeal or 100 g more wheat flour
- 1 packet of dry yeast
- 2 tsp, leveled salt
- ½ tsp sugar
- 150 ml water, warm
- 4 tbsp olive oil
- 1 can tomato(s), chunky (pizza tomatoes)
- 2 cloves garlic
- 2 tbsp Italian herbs (fresh or frozen), chopped
- 1 tsp, heaped sugar
- salt and pepper
- 2 balls of mozzarella
- 2 sausages . Italian (Salsiccia), fresh
- 2 handfuls of broccoli florets, fresh or frozen
- 1 onion(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes
enough for 2 large pizzas (2 – 4 people, depending on hunger)
Mix the flour, salt, sugar, and dried yeast. Add the water, knead, then add 2 tablespoons of oil. Knead everything into a smooth dough. Cover and let the dough rise in a warm place for at least 1 hour. For the tomato sauce, peel the garlic. Heat 2 tablespoons of olive oil in a saucepan and briefly fry the garlic. Add the herbs, 1 heaped teaspoon of sugar, and the pizza tomatoes, stir, and simmer with the lid on at the lowest heat for about 30 minutes. Then season with salt and pepper. Finely dice the mozzarella and slice the onion into rings. Thaw the broccoli, or trim and cut into florets. Press the sausage meat out of its casing. Divide the sausage meat into small heaps (one roughly fits a teaspoon). Preheat the oven to 250°C (top/bottom heat). Knead the pizza dough thoroughly again (approx. 10 minutes) and divide into two portions. Roll out each half thinly and place on a baking sheet. Spread half of the sauce and then half of the mozzarella on each pizza. Top with onion rings, broccoli florets, and mounds of sausage. Bake the pizzas one after the other on the middle rack at 250°C for about 15 minutes each (until they reach the desired degree of browning). (If you have a fan-assisted oven, you might be able to bake them together, but I haven’t tried this.)
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