Crispy pizza balls

Ingredients for 1 servings:

• 250 g wheat flour
• 20 g fresh yeast
• ½ tsp salt
• 1 pinch(s) of sugar
• 30 g salami
• 50g Gouda
• 1 small tomato(s)
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

makes 10 pieces

Crumble the yeast into the flour and mix with 3 tablespoons of water. Let the pre-dough prove for 10 minutes. Add salt, sugar, and 100 ml of warm water, knead the dough, and let it prove for 15 minutes. Dice the salami, grate the cheese, and peel, deseed, and dice the tomato. Knead the herbs and diced/grated ingredients into the yeast dough by hand. Let it prove for 15 minutes. Divide the dough into 10 portions and shape into equal balls. Line a baking sheet with baking paper. Place the balls on the baking sheet, let rest for 10 minutes, brush with oil, and bake in a preheated oven at 200°C (400°F) for about 30 minutes, until golden brown. If they get too brown, cover with aluminum foil. The pizza balls taste best served lukewarm. If you have any leftovers, you can halve them and top them with tomato slices and mozzarella. A few fresh basil or oregano leaves and you’re done. Tip: I sometimes swap the tomato and salami from the basic recipe for the same amount of ham and red bell pepper.