Wolf's favorite spicy pizza

Ingredients for 1 servings:

• 300 g flour
• 20 g yeast
• ⅛ liter of lukewarm water
• ½ tsp salt
• 2 tbsp olive oil
• 1 can of tomatoes, peeled (approx. 850g), chopped
• ½ can corn
• ½ can kidney beans
• 8 chili peppers
• 2 red bell peppers, diced
• 1 pack of grated cheese (e.g. Emmental)
• 1 jar mushrooms, sliced
• e.g. salt and pepper
• e.g. salami, pepperoni sausage

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Chili con Pizza, very hot

Prepare the pizza dough: Sift the flour into a bowl. Make a well and crumble in the yeast, then dissolve it with the water. Cover the dough with a little flour and cover with a cloth. Let it rest in a warm place for about 15 minutes. The surface should have noticeable cracks if the dough has risen well. Then add salt and olive oil and knead everything into a light, smooth yeast dough (either with the dough hook of a mixer or by hand). Roll out the dough thinly on a floured or parchment-lined surface and place it on a baking sheet (the dough should cover the entire baking sheet). Prick the dough several times with a fork to prevent bubbles from forming during baking. Topping: Drain the tomatoes and spread them evenly over the dough. Season with salt and pepper. Sprinkle with corn, kidney beans, bell peppers, and mushrooms. Cut the salami/pepperoni sausage into small pieces and spread evenly. Then arrange the chilies, either whole or sliced, on the pizza. Sprinkle cheese over the pizza. Finally, drizzle with olive oil and let it rise for another 15 minutes. Bake at 220 degrees Celsius on the middle rack for about 15-20 minutes. If you like it very spicy, you can use chili oil instead of olive oil or sprinkle with chili powder.