Italian pan pizza Piedmont

Ingredients for 2 servings:

• 60 g water, lukewarm
• 2 g chicken stock powder, strong bouillon
• 1 tsp sugar, fine
• 10 g dry yeast
• 100 g wheat flour type 405
• 20 g mushroom powder (porcini or shiitake powder)
• 1 pinch(s) black pepper, from the mill
• 4 tbsp olive oil for frying
• 2 tbsp olive oil, cold squeezed
• 3 tbsp Pesto rosso, (see appendix)
• 2 m.-large tomato(s), fully ripe
• 1 small chili pepper(s), green, fresh or frozen
• 4 small onions, red
• 4 slice(s) smoked ham, large slices
• 100 g Pecorino or mountain cheese
• 8 strips of peppers, pickled
• 8 green olives, pitted, stuffed
• 1 m.-sized broccoli, only the stem is used
• 2 pinches of oregano, fresh or dried
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 25 minutes

an unusual, 3-layer pizza with lots of cheese, flavor and a crispy base

For the base: Measure and mix the wheat flour, mushroom powder, and pepper. Measure and mix the lukewarm water, chicken broth, sugar, and dry yeast. Place the two mixed ingredients in a mixing bowl and knead with the dough hook for at least 10 minutes. When you have a smooth dough that no longer sticks to the bowl, remove the dough hook. Shape the dough into a ball, dust with flour, and place it in a bowl. Cover and let the dough rise in a warm place for 1 hour. In the meantime, wash the tomatoes, remove the stems, and peel the fruit. Dice one tomato. Cut the other into 5 slices crosswise. Choose the slightly thicker bottom part and place it in the center later. Wash the chili pepper and slice it crosswise into thin rings, leaving the seeds and discarding the stem. Mix the pesto rosso (frozen product) with the diced tomatoes and chili until smooth. Trim and peel both ends of the small red onions. A small cut lengthwise makes peeling much easier. Cut the onions crosswise into thin slices. Separate the broccoli stalks from the florets, peel them, and cut them into thin slices crosswise. Blanch the slices for 3 minutes. Use the florets for something else. Let the risen dough mature, i.e. wrap the dough not too tightly in plastic wrap, then store it in the refrigerator for 1 hour. In the meantime, have the following prepared ingredients ready: Remove the ham from the package. Dice the cheese. Remove the red bell pepper strips from the jar and let them drain. Count the olives from the jar. Remove the film from the dough and form a round ball. Flatten the ball of dough on a floured work surface. Roll out the dough to the size of the bottom of the pan (here 28 cm). Grease a pan with 2 tablespoons of the olive oil. Place the dough in the pan and pierce with a fork. Let the dough rise for approx. 30 minutes. Fry the ball on one side until light brown. Remove the pan from the heat. Briefly remove the base. Add the rest of the olive oil to the pan. Turn the pizza over, brown side up, and return it to the pan. Drizzle the browned pizza base with the extra virgin olive oil. Spread the pesto mixture. Arrange the onion slices on top and cover completely with the shredded ham slices. Sprinkle the ham with half of the cheese. Cut the circle into quarters with 4 tomato slices. Place the end slice in the center. Arrange the pepperoni strips from the tomatoes to the center. Place the broccoli slices in the empty spaces. Sprinkle the remaining cheese over everything. Add the olives. Finish with 2 pinches each of pepper and oregano. Sprinkle with a pinch of salt, if desired. Return the topped pizza to the stovetop. Cook with the lid on over moderate heat. Pour 1 tablespoon of water under the crust on each of 4 sides. Once the cheese has melted, slide the pizza onto a wooden board and cut into slices. Serve the pizza warm and enjoy. Pesto rosso see: Red pizza paste – Pesto rosso https://www.chefkoch.de/rezepte/3900541594283148/Rote-Pizzapaste-Pesto-rosso.html