Pizza Etna, the fiery

Ingredients for 3 servings:

• 1 serving of pizza dough with tomato sauce, ready-made product, or your own creation
• 2 tbsp rapeseed oil
• some salt and pepper
• 1 tsp Tabasco, smoked, milder and tastes better
• 1 garlic clove(s), finely diced or chopped
• ½ shallot(s), thumb-sized
• 5 anchovies, halved or thirded nB
• 10 black olives, pitted
• 30 capers
• 50 g artichoke hearts
• 8 slice(s) Salami, fiery
• 200 g Emmental cheese, grated
• 1 ball of mozzarella, diced
• ½ tsp oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

not too spicy, but very spicy pizza

Place a baking stone in the oven and preheat the oven to maximum temperature using top/bottom heat. Mix the oil with the Tabasco, garlic, and shallot, then season with salt and pepper. Once the oven is at temperature, roll out the dough. Spread the tomato sauce over it (not too much). Sprinkle the grated Emmental cheese over it. Then drizzle with the oil mixture. Distribute the anchovy pieces evenly over it and arrange the remaining ingredients on top. Finally, spread the mozzarella and season the pizza with oregano. Then bake the pizza in the oven until the cheese is melted and the crust is nicely browned. Using a baking stone, this takes about 8 minutes. Smoked Tabasco isn’t available everywhere; however, it’s very aromatic and doesn’t get as overpoweringly hot as its cousins. The pizza is characterized by its spiciness, the anchovies, and the capers.