Pizza ultimo

Ingredients for 4 servings:

• 1 cube of yeast
• 1 tsp sugar
• 250 g flour
• 60 g margarine or butter
• 1 tbsp olive oil
• ½ tsp salt
• 3 tsp herbs (oregano, basil, marjoram, thyme, rosemary…)
• ⅛ liter milk
• 1 tbsp olive oil
• 2 clove(s) garlic, squeezed
• 70 g tomato paste
• 200 g tomatoes, from a can or fresh
• ½ tsp paprika powder
• 3 tsp herbs (oregano, basil, marjoram, thyme, rosemary…)
• 1 tsp salt
• pepper
• large onion(s)
• Tomato(s), fresh
• Peppers, fresh/frozen
• Corn, from which can
• Peas (frozen)
• m.-sized zucchini
• mushrooms
• Cheese (Gouda, Feta, Mozzarella, …)
• salami
• Ham
• Pineapple, from the can

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

DOUGH: Add sugar to the yeast and wait until it is liquid and begins to foam. Combine the flour, margarine, oil, salt, herbs, yeast, and milk and knead thoroughly (using a hand mixer with a dough hook). Rub a baking sheet with olive oil, roll out the dough, and let it rise in the oven at 50°C for 10-15 minutes. Then pre-bake for 15-20 minutes at 170°C (electric stove). SAUCE: Heat oil in a pot, fry the garlic, add the tomato paste and canned tomatoes, and bring to a boil. Season with herbs, paprika, salt, and pepper. Spread evenly over the pre-baked dough. TOPPING: I intentionally omitted the topping ingredients; you can customize them to your own taste. Cut onions, tomatoes, peppers, zucchini, mushrooms, salami, ham, and pineapple into slices, strips, or pieces. Top the pizza evenly with all the vegetables. The top layer, of course, is the cheese. Don’t place the ham and cheese directly on top of each other; leave at least two other layers between them, otherwise, toxic nitrosamines could be formed during heating! Bake the pizza at 180°C (electric oven) for 20-30 minutes, or until the cheese is golden brown and the onions no longer look raw. Vegetarians can simply omit the meat. You can vary the toppings according to your own taste.