Pizza with Chili Salsa and Habanero Cabajer

Knead all ingredients (flour, water, salt, olive oil, yeast, sugar and basil) into a dough, ideally with the help of a dough mixer. Let the dough stand in a warm place to rest (flour the place a little so that it doesn't stick). After 30 minutes it can be processed further.

Wash the bell peppers, spring onions and tomatoes. Core the peppers and cut into strips. Remove the top layer of spring onions & cut off the roots, cut into rings, green stalks - process according to your own taste. Cut the tomatoes into slices. Cut a few cubes from the mozzarella ball. Grate the Gouda in a coarse grater. Cut off the Habanero Cabajer pieces.

The pizza works best if you use a pizza stone. To do this, preheat the oven to maximum power (approx. 260 ° C) top / bottom heat for 30 minutes with a pizza stone.

After the resting time, knead and roll out the dough again. Flour a little so that it doesn't stick - but don't use too much flour. Spread the pizza with chilli salsa, distribute the grated Gouda cheese, distribute the cabajer, tomatoes, paprika, spring onions and mozzarella. Finally, a little Gouda and basil over it.

Place the pizza on the pizza stone (or on baking paper;) and then on the pizza stone) and bake at maximum power for about 10 minutes until golden brown. In the high heat, watch the pizza often to prevent it from charring. Finally, distribute the garlic oil on the edge