Cooked ham and artichoke pizza with spinach

Ingredients for 1 servings:

• 150 g wheat flour, type 405
• n. B. Flour , for sprinkling
• 2 ½ g salt
• 1 sachet of dry yeast
• 50 g tomatoes, pureed
• 50 g leaf spinach
• 1 slice(s) of cooked ham
• 1 artichoke heart, from the can
• 100 g cheese
• 2 g oregano, dry shredded
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Squeeze out the artichoke hearts. Tear the ham into small pieces. If the spinach is frozen, thaw it. Mix 150g of flour with salt and dry yeast in a bowl and add enough water while stirring until a sticky mass is formed with no dry flour left. Let the bowl with the dough stand for 1 to 2 hours, depending on the temperature, until the contents have doubled in size. Remove the baking tray and preheat the oven to 250°C. Sprinkle the baking tray with 20g of flour. Tap the bowl on the countertop to help the dough collapse, then sprinkle 5g of flour over the dough. Use a fork to scrape the contents from the sides of the bowl and roll it onto the floured baking tray. Roll out the dough to a thickness of about 5mm. Sprinkle with dry flour every time you do this to prevent the pizza base from sticking to the baking tray. Place the passata on the pizza base and spread evenly with the back of a spoon. Sprinkle with oregano. Top with cooked ham, spinach leaves, and artichoke hearts. Sprinkle the pizza with grated cheese. Bake on the middle rack for about 15 minutes, until the cheese is browned on top. Turn off the oven and place the baking sheet on the oven floor. Bake until the pizza base is crispy and easily peels away from the baking sheet.