Pizza à la Fra Diavolo

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 60 g water, lukewarm
• 1 tsp sugar, fine
• 1 tsp chicken stock powder, strong bouillon
• 8 g dry yeast
• 1 tbsp mushroom powder
• 2 tbsp extra virgin olive oil
• 4 small onions, red
• 3 medium-sized garlic cloves
• 2 tbsp extra virgin olive oil
• 4 m.-large tomatoes, peeled, from the can
• 3 tbsp tomato juice
• 2 tbsp Italian herbs
• 1 tsp chicken stock powder, strong bouillon
• black pepper, freshly ground
• 1 tbsp tomato paste
• 2 m.-large tomatoes, peeled, from the can
• 100 g cooked ham
• 80 g corn kernels, from the can
• 150 g mountain cheese, coarsely grated
• ¼ m.-sized vegetable onion(s)
• 4 Pepper, green, hot, pickled
• 2 tbsp Italian herbs
• Salt
• n. B. Extra virgin olive oil, for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

A tempting pizza that disguises its spiciness well. Those who like it spicier will be delighted.

For the base, dissolve the chicken stock and sugar in the water. Then stir the yeast into the mixture and mix with the flour and mushroom powder, then 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. For the tomato sauce: Meanwhile, trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Heat a medium-sized pan, add the olive oil, and let it heat through. Add the chopped onions and garlic and cook until the onions are translucent. Add four canned tomatoes and cook, breaking them up a little. Add the tomato juice with herbs, chicken stock, tomato paste, and pepper, and mix well. Remove the mixture from the heat and set aside. For the topping: Cut the cooked ham into pieces approximately 3 x 3 cm. Cut the tomatoes into small cubes. Drain the corn kernels well in a sieve. Cut off both ends of the onion quarter, peel them, and cut them crosswise into approximately 5 mm wide strips. Chop the peppers from the jar crosswise into approximately 1 cm long pieces. Discard the stems. Briefly knead the dough vigorously and roll it out into a 25 cm circle. Those who prefer a crispy edge can roll it out a little larger and wrap the edge in cheese. Grease the baking sheet with margarine, place baking paper on top, and cut to size. This is easy with margarine, but less so with water. Place the base on the sheet and pierce all around with a fork. Let the dough rise for 20 minutes. Brush the base thinly with olive oil and spread the tomato paste on top. Place the cooked ham on top and scatter the tomato pieces over it. Add the corn kernels and scatter the cheese over it. Add the pepperoni and onion. Sprinkle with Italian herbs and finish with a pinch of salt. Place the pizza in the oven preheated to 220°C (425°F) and bake until the cheese is melted. Remove the pizza from the oven and serve hot.