Spicy autumn pizza from Calabria

Ingredients for 1 servings:

• 180 g wheat flour type 405
• 100 g water, lukewarm
• 5 g chicken broth, granulated
• 2 tsp sugar, white, fine
• 2 tbsp mushroom powder, preferably from shiitake mushrooms
• 10 g dry yeast
• 2 tbsp sunflower oil
• 5 tbsp pesto, red (red pizza pasta), recipe link see attachment
• 2 small chili, green, fresh or frozen
• 1 tbsp oregano, dried
• 3 m.-large tomato(s), red, fully ripe
• 100 g smoked ham, sliced
• 150 g mozzarella, mature, grated, alternatively nutty Emmental
• 8 Pepper, green, pickled, mild to medium hot
• 5 black olives, pickled, pitted
• Salt and pepper, black, freshly ground
• Oregano, dried
• 2 tbsp extra virgin olive oil
• n. B. basil leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 20 minutes

The new harvest needs space, so a few preserved ingredients, such as pickled green peppers and black olives, go on the pizza. Mix the ingredients for the dough until smooth and slightly shiny, kneading for at least 12 minutes. Let the dough rest in a warm place for 2 hours, then knead again and leave to mature in an airtight container in the refrigerator for at least 4 hours. Bring the dough to room temperature in its packaging, unwrap it, and roll it out to a diameter of 30 cm. Let the dough rest for 30 minutes, then pierce it with a fork and pre-bake it on one side in a 32 cm pan or in the oven until light brown. In the meantime, wash the two smaller tomatoes, remove the stems, peel them, quarter them, and remove the green stem ends and seeds. Cut the quarters into cubes approximately 3 mm in size. Wash the third tomato, cut off the top, and cut the tomato crosswise into 5 slices. Wash the small, green chilies, slice crosswise into thin rings, leaving the seeds and discarding the stems. Mix the chilies with the oregano and the pesto rosso. Spread the pesto rosso on the pre-baked side of the pizza. Top the pizza first with the finely chopped tomatoes, then with the ham and sprinkle with the mozzarella. Season the remaining 5 tomato slices with salt and pepper and place them on the cheese. Gently press the brine out of the pickled pepperoni and chop the pepperoni crosswise into approximately 3 cm long pieces. Add the pepperoni pieces and olives to the pizza. Finally, sprinkle the pizza with oregano and drizzle with olive oil. Bake the pizza at 220 degrees Celsius (425 degrees Fahrenheit) on a medium heat until the cheese has melted. Remove the pizza from the oven, cut into 12 slices on a cutting board, garnish with basil, serve hot and enjoy as finger food. The recipe for Pesto Rosso can be found here: https://www.chefkoch.de/rezepte/3900541594283148/Rote-Pizzapaste-Pesto-rosso.html