Crispy Pizza with Sausage Wheels

The dough I

1. Mix the warm water with the sugar and the fresh yeast until the cube has dissolved. Put the flour with the semolina in a large bowl and make a well in the middle. Slowly pour in the water and stir into the flour at the same time, add salt. Now manual work is required: the ingredients must all be kneaded properly so that they result in a smooth, soft dough. Well worth the effort! When done, let the dough rise in the bowl in a warm place covered with a kitchen towel for 1 hour (score with a knife at the top).

The tomato sauce

1. While the dough is rising, it is best to prepare the sauce: For this, dice the onion and garlic, heat the olive oil in a pan, fry the onions and then the remaining ingredients (I always use fresh herbs if possible: oregano, basil, thyme … ) except for the Parmesan and garlic. Fill a can 3/4 full with water and add it, now add the garlic. The whole thing has to simmer for about 20 minutes. Then turn off the stove and stir in the Parmesan. Season to taste with salt and pepper.

The dough II

1. When the dough has risen after 1 hour, knead properly for a few minutes on a floured board. Then divide into 2 equal parts, set 1 aside. Roll out the other with a rolling pin (about 1 cm thick) and place on a baking sheet (lined with baking paper). Preheat the oven to 200 degrees.

The topping

1. Coarsely grate the mozarella on a grater, also the Parmesan. Spread half of the tomato sauce on the dough, then half of the cheese mixture. Now cut the sausage into small wheels (2 mm thick) and distribute them on the pizza. If you want it vegetarian: I think feta is also very tasty! Bake the pizza in the preheated oven for about 20 minutes until the cheese is lightly browned. Bake a second tray with the rest of the ingredients – the next day it tastes twice as good 🙂