Juicy and spicy pan pizza

Ingredients for 2 servings:

• 1 tsp, leveled chicken broth
• 1 tsp sugar
• 90 g water, lukewarm
• 8 g dry yeast
• 150 g wheat flour type 405
• 1 tsp baking powder
• 1 tbsp extra virgin olive oil
• 2 m.-large tomato(s)
• 4 tbsp tomato juice
• 1 tbsp tomato paste
• 1 tbsp Italian herbs, dried
• 1 tbsp oregano, fresh
• 2 g chicken broth
• 50 g oil (tuna oil), approx., from the can
• 1 can tuna in oil, 180 g, drained weight 120 g
• 1 small cauliflower, only the florets
• 4 black pitted olives from the jar
• 1 tbsp oregano, fresh
• 1 tsp black pepper
• 200 g Pecorino, alternatively Emmental cheese
• ½ tomato(s)
• 2 pinches of chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A pizza with tuna, cauliflower, and olives. Recipe from Liguria, Italy.

For the base, dissolve the chicken stock and sugar in lukewarm water. Then stir the yeast into the mixture. Mix with the flour and baking powder and knead into a crumbly dough. Add the oil and knead into a smooth dough in 10 minutes. Form the dough into a ball, cover, and let it rise in a warm place for 45 minutes. In the meantime, strain the tuna meat and chop it up slightly. Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green stems and seeds. Cut the quarters into cubes approximately 5 mm in size. Mix with the remaining ingredients for the tomato paste and set aside. Separate the cauliflower florets from the cauliflower, leaving about 3 cm of stem. Blanch in boiling salted water for 2 minutes. Halve the olives lengthwise. Grease a 32 cm skillet with 1 tablespoon of olive oil. Roll out the dough into a circle, place it in the pan, and let it rise for 30 minutes. Prick the dough with a fork and fry on one side over moderate heat with the lid on until light brown. Turn the bottom side up, adding 2 tablespoons of water and 2 tablespoons of oil to the bottom of the pan. Spread the top side with the tomato paste. Arrange the tuna pieces and blanched cauliflower on top, sprinkle with the seasoning, and arrange the olives. Sprinkle the cheese over everything, place a washed tomato half in the center, and sprinkle the Pul Biber over the pizza. Bake the pizza with the lid on over high heat until the cheese has melted. Transfer the pizza to a wooden board, remove the skin from the tomato. Slice the pizza, serve hot, and enjoy.