Pizza with fluffy dough

Ingredients for 1 servings:

• 750 g flour
• 1 cup of yogurt
• 3 tbsp olive oil
• 1 cube of yeast
• 1 tsp dry yeast
• 250 ml milk
• 3 tbsp sugar
• 1 tsp salt
• 2 eggs
• 1 jar tomato(s), dried
• 1 jar artichoke hearts
• 1 jar capers
• 4 anchovy fillets
• 3 cloves garlic
• 1 tsp sweet paprika powder
• 1 bay leaf
• ½ liter tomato(s), pureed
• 200 g smoked salmon
• 300 g king oyster mushrooms
• oregano
• 1 pack of arugula
• some mozzarella (if desired)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Fluffy dough and pizza sauce with a twist

Warm the milk slightly, crumble in the yeast and add the dried yeast, stir, and keep warm (I always put it in the oven at 40-50 degrees Celsius). Mix the flour, salt, and sugar in a large bowl. Beat the eggs until light and fluffy, then whisk the yogurt and olive oil until creamy. Now add the eggs, yogurt, and lukewarm milk to the bowl with the yeast. Knead first, preferably with a hand mixer (I always use the dough hook). If the mixer gets stuck, knead by hand until a smooth dough forms. You may need to add a little more flour. Then drizzle the dough with a little olive oil and cover with a damp cloth. Place in the oven at around 50 degrees Celsius for about 1 hour. For the topping, finely chop the garlic, sun-dried tomatoes, anchovies, and capers. The amount of anchovies and capers is a matter of taste, of course; I prefer a bit more intense. First, fry the garlic in a little olive oil until translucent (or I like to use the oil from the jar of sun-dried tomatoes). Then add the sun-dried tomatoes, artichoke hearts, capers, and anchovies and let them sizzle briefly. Deglaze the pan with the passata, add the oregano, and paprika, and reduce until a firm paste forms. Roughly chop the king oyster mushrooms and sauté them briefly in a pan with a little oil. Remove the dough from the oven and knead again. In the meantime, set the oven to its highest setting (250 degrees Celsius in my case) and place the baking sheet inside. Roll out the dough on a piece of parchment paper and then, using the parchment paper, place it on the hot baking sheet and pre-bake in the oven for a maximum of 5 minutes. Now spread the pizza sauce and the king oyster mushrooms over the dough and return it to the oven for another 5-10 minutes. Depending on your taste, you can sprinkle some mozzarella on the pizza just before it’s baked so it melts. Finally, tear the smoked salmon into pieces and spread it on the pizza with the arugula.