BBQ pizza with crispy base

Ingredients for 4 servings:

• 600 g flour
• 1 packet of dry yeast
• 400 ml milk, lukewarm
• 1 ½ tsp salt
• 1 tbsp sugar
• 5 tbsp olive oil
• Durum wheat semolina for the baking tray
• 1 tbsp tarragon leaves, finely chopped
• 2 tbsp Worcestershire sauce
• 200 g ketchup
• 5 tbsp tomato paste
• 1 tbsp mustard
• 1 tsp sugar
• 1 pinch(s) of pepper
• 1 pack of smoked bacon, sliced, approx. 100 g
• 1 bell pepper(s), red
• 1 onion(s)
• 1 pack of grated cheese (preferably Gruyère), approx. 200 g
• 1 pack of pitted olives
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

and homemade BBQ sauce

Mix the dry yeast with lukewarm milk. Then, make a yeast dough from the yeast milk with flour, salt, sugar, and olive oil. Rub the dough with a little olive oil to make it easier to work with later. Cover the dough and set it in a warm place until it has at least doubled in size. I let it rest for about 2 hours. In the meantime, make a sauce from tarragon leaves, Worcestershire sauce, ketchup, tomato paste, mustard, sugar, and pepper. Once the yeast dough is ready, roll it out and grease it again with olive oil. Then grease a baking tray with plenty of olive oil and spread a thin layer of durum wheat semolina on it. This will give it a crispy flavor and also prevent the dough from sticking to the tray. Spread the sauce over the dough. Cover the dough completely with bacon. Place the pizza in the lower part of the preheated oven at 220°C and bake for 10 minutes. Then remove the pizza briefly. Spread the cheese, finely chopped bell peppers and onions, and olives on top and bake the pizza for another 20 minutes in the lower third of the oven.