Pizza salami with onions and peppers

Ingredients for 4 servings:

• 400 g flour
• 250 ml water, lukewarm
• 1 cube of fresh yeast
• 4 tbsp olive oil
• 3 tbsp, heaped herbs, Italian, dried
• 2 tsp, heaped paprika powder, sweet
• Salt
• 350 ml tomato sauce
• 1 large bell pepper(s), red
• 150 g salami, approx. 12 – 15 slices
• 1 large onion(s), red
• 1 garlic clove(s)
• 300 g cheese
• n. B. Herbs, Italian, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Put the flour in a bowl and mix well with the salt, herbs, and paprika powder. Make a well in the center and pour the olive oil into the well. Dissolve the yeast in the water and add it to the well. Knead everything well until you have a nice, elastic dough. Cover the dough with a damp kitchen towel and let it rise in a warm place for about 45-60 minutes. While the dough is rising, prepare all the ingredients: slice the salami, thinly strip the bell pepper, slice the onion into rings, and finely slice the garlic. Roll out the dough on a baking sheet and spread with tomato sauce. Sprinkle with a little dried oregano or other Italian herbs to taste, then top with the salami, bell pepper strips, and garlic. Finally, grate the cheese and spread it on the pizza. Alternatively, you can grate the cheese onto the tomato sauce and then top it with the ingredients, but I prefer it the other way around. Bake at approximately 225°C (425°F) top/bottom heat on the middle rack for about 25-30 minutes. Depending on how crispy you want the crust, you can add or subtract the time. Check back regularly to test the dough. Depending on your taste, you can spice it up with or without herbs and/or spices. You can also experiment with different types of salami; I like a mix of fennel and spicier chorizo, for example. It’s also great for grilling on a pizza stone.