Pizza "Amatriciana"

Ingredients for 1 servings:

• 240 g spelt flour type 630
• ½ tsp salt
• 5 g fresh yeast
• 1 pinch(s) of sugar
• 100 ml water
• 1 rosemary sprig(s), fresh
• 100 g bacon
• 2 onions, blue
• 2 garlic cloves
• 1 tbsp extra virgin olive oil
• 1 small can of chopped tomatoes (350 g)
• 1 tsp vegetable stock powder
• 1 tbsp tomato paste, 3-fold concentrated
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 100 g Emmental cheese, coarsely grated
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

from sauce to pizza

For the dough, dissolve the yeast with a pinch of sugar and a little water. Mix the flour with salt, add the dissolved yeast, and mix well. Now add the water slowly and sip by sip, kneading into a shiny, smooth dough that pulls away from the sides of the bowl (therefore, the specified amount of water may not be enough or may be too much). Finely chop the fresh rosemary and knead it into the dough. Cover the dough and let it rise in the oven with the light on for about 1 hour. Meanwhile, for the topping, cut the bacon into small cubes and fry in a pan until crispy. Remove the fat and set the cubes aside. Peel the onions and garlic, cut the onions into half rings, and the garlic into thin slices. Heat the oil in a pan and slowly fry the onion rings and garlic slices until soft. Add the tomatoes. Season with vegetable stock, tomato paste, sugar, salt, and pepper, and let everything simmer gently, covered, for about 1 hour. Finally, stir in the bacon cubes. Divide the dough into four pieces and place each piece on two baking sheets, rolling them out into very thin bases. Preheat the oven to 220°C fan/convection oven. Spread the tomato sauce on the bases. Bake in the preheated oven for about 10 minutes, then spread the Emmental cheese mixed with Parmesan cheese on the pizzas and bake for another 6-7 minutes. Tip: Leftover tomato sauce works well for this pizza.