Pizza Diavolo with bacon and mozzarella

Ingredients for 2 servings:

• 115 g water
• 1 tsp sugar
• 1 tsp, ground beef broth powder
• 12 g dry yeast
• 220 g wheat flour type 405
• ½ tsp black pepper from the mill
• 1 pinch of mace powder
• 2 tbsp sunflower oil
• n. B. Flour for the work surface
• 8 m.-large tomato(s), fully ripe
• 8 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 tsp beef broth powder
• 1 tsp oregano, shredded
• 1 tsp rosemary, shredded
• ½ tsp black pepper from the mill
• 1 tsp, ground chili powder (chipotle chili)
• ½ tsp nutmeg, freshly grated
• 4 tbsp tomato paste
• 200g bacon
• 3 tbsp olive oil, green
• 200 g mozzarella, finely diced
• n. B. Pepper, medium hot, red and green, from the jar
• e.g. celery leaves, fresh or frozen
• e.g. spring onion(s), the green part

Instructions

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

Heat the water to 35°C. Dissolve the sugar and beef broth in it. Add the dried yeast and let it activate for about 10 minutes. Meanwhile, for the dough, weigh out all the ingredients, from wheat flour to mace, and mix together. Mix with the yeast starter and a food processor until a crumbly dough forms. Add the sunflower oil and knead everything for 10 minutes until a smooth ball of dough forms. Let the dough rise in a warm place for 30 minutes. Line a baking tray with baking paper. Knead the risen dough for a good minute. Place it on a floured work surface and roll it out into a rectangle to the size of the baking tray. Place it on the baking tray, cover it, and let it rise in a warm place for 10 minutes. Then pierce it several times with a fork. In the meantime, prepare the ingredients for the first topping. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Halve half of the quarters lengthwise and crosswise. Cut the rest into small cubes and set aside. Trim both ends of the small red onions, peel them, and roughly chop half of them. Slice the rest crosswise and use for the second topping. Trim both ends of the garlic cloves and roughly chop them. Heat 2 tablespoons of olive oil in a medium-sized pan, add the coarsely chopped onion and garlic, and roast until translucent, then add the larger tomato pieces. Stir-fry for 3 minutes over high heat. Reduce heat to low, add the remaining ingredients for the first topping, mix in, and simmer with the lid on for 1 minute. Remove from heat, let cool slightly, and roughly puree in a blender. Clean the pan and use the remaining olive oil to toast the bacon slices on one side. They shouldn’t be crispy, just to intensify their flavor. For the second topping, dice the mozzarella cheese finely if you bought it in chunks. Pre-bake the dough at 200°C with top heat until it has light brown spots. Remove from the oven immediately and let cool slightly. Preheat the oven to 200°C with bottom heat. Spread the first topping thinly over the pre-baked dough, then sprinkle the prepared tomato cubes on top. Sprinkle slightly less than half of the mozzarella cubes on top and place the toasted bacon on top. Place the prepared onion slices on the bacon. Top with the medium-hot pepper pieces and finish with the remaining mozzarella cubes. Place the pizza in the oven and bake until the cheese is melted and the edges of the dough are browned. Remove from the oven, portion out, garnish, and serve hot.