Minced meat pizza with sweet chili sauce for spring rolls

Ingredients for 8 servings:

• 1 kg wheat flour
• ½ liter of milk
• 150 ml olive oil
• 1 tbsp sugar, heaped
• 2 tsp, heaped salt
• 1 cube of yeast, fresh
• some flour, for dusting
• 2 can/n tomatoes, peeled, 400g each
• 150 g tomatoes, dried, pickled in oil
• 2 tsp salt
• 2 tsp sugar
• ½ tsp, levelled pepper, white
• 1 tsp oregano, dried
• 2 tsp basil, dried
• 1 tsp marjoram, dried
• 1 tsp Thyme, shredded, dried
• 1 tsp rosemary, ground
• 1 tsp salt (tomato seasoning salt)
• some olive oil
• 1 kg minced meat, half and half
• 2 tsp salt
• Pepper, from the mill
• 4 large onions, cut into strips
• 2 cloves garlic, finely diced
• 1 bottle of chili sauce, Sweet for Springrolls, 200 ml
• 1 gr. can/n mushrooms, sliced, fresh if desired
• 1 red bell pepper(s), cut into rings
• 1 yellow bell pepper(s), cut into rings
• 1 bell pepper(s), green, cut into strips
• 200 g mozzarella, grated
• 200 g cheese, grated Gouda

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Minced meat pizza, also called party pizza, with airy yeast dough and homemade tomato sauce

For the dough: Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and sprinkle with the sugar. Pour the milk into a saucepan and heat until slightly lukewarm, then pour it over the yeast and mix with a fork to form a pre-dough in the well. Lightly dust some of the flour around the edges. Cover the bowl with a clean tea towel and place it in the oven for 30 minutes with the oven light on for the first rise. Do not set the oven temperature any higher; the heat generated by the switched-on oven light is perfectly sufficient. After half an hour, add the salt and olive oil and knead with a hand mixer (use the dough hook). Once the olive oil is incorporated into the dough, knead the dough thoroughly with your hands on a tabletop for a good 10 minutes. If it sticks, you can sprinkle a little more flour on top, but not too generously. Shape the dough into a ball. Dust a little flour in the bowl, place the ball of dough on the flour dusting, and lightly dust with flour. Cover the bowl with the clean tea towel and place it in the lit oven for a second rise, this time for 45 minutes. After these 45 minutes, the ball of dough should have doubled in size. Cut the dough in half and place it on two baking sheets lined with baking paper. Do not roll it out, but press it out with your hands (fingers) until the entire tray is thinly covered with dough. Preheat the oven to 235°C (top/bottom heat). For the tomato sauce: Dice the canned tomatoes and place them in a bowl with the canned tomato sauce. Drain the dried tomatoes that have been marinated in oil. Carefully separate the flesh from the hard skin, discard the skins, and add the flesh to the canned tomatoes. Add all the other ingredients for the sauce, stir in, and season to taste. Spread the sauce over the pizza dough. For the meat mixture: cover and sauté the onions and garlic cloves in a saucepan over low heat for a few minutes without adding any oil or fat. The onions should not brown. When the onions are soft and translucent, remove them from the pan and set aside. Heat a little olive oil in the pan, add the meat, and fry until crumbly, without browning. Season with salt and pepper. After about 5 minutes, add the sautéed onions back in and pour the bottle of sweet chili sauce over the meat before the spring rolls. Bring to a boil briefly, turn off the heat, and remove the pan from the heat. Place the meat mixture in a sieve and allow the excess liquid to drain off. Topping: Once drained, spread the meat mixture over the yeast dough spread with the tomato sauce. Drain the mushrooms and let them drain well. If using fresh mushrooms, clean and thinly slice them, then add them to the meat mixture. Place the bell pepper rings and slices over the mushrooms. Mix the mozzarella and Gouda cheese in a bowl, then spread the cheese over the topped pizza. Bake the pizza at 235°C in a preheated oven (top/bottom heat) for about 20 minutes. Makes 2 large baking sheets, enough for 8-10 people.