Pizza with everything

Ingredients for 6 servings:

• 500 g mushrooms
• 2 tbsp oil
• 3 garlic cloves
• 2 stalks of thyme
• 750 g tomatoes
• 1 can of artichoke hearts (240 g net weight)
• Anchovies, 1 tube (30 g weight)
• 150 g black olives, pitted
• 125 g salami, sliced
• some oregano, dried
• 250g mozzarella
• 250 g Gruyère in one piece
• 40 g yeast
• 250 ml water, lukewarm
• 2 tbsp oil
• 500 g flour
• 1 egg(s)
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Pizza with almost everything that tastes good

Clean the mushrooms, wash them if necessary, and quarter them. Peel the garlic cloves and slice them thinly. Pluck the thyme leaves from the stems. Heat 2 tablespoons of oil in a pan and sauté the mushrooms with the garlic slices for about 5 minutes. Season with salt, pepper, and thyme. Remove the pan from the heat and set aside. Place the tomatoes in a bowl and pour boiling water over them, then rinse with cold water. Peel the skin and quarter the tomatoes. Press out the seeds and juice, leaving only the flesh. Drain the artichoke hearts in a sieve and let them drain well. Halve or quarter them depending on their size. Cut the anchovy fillets into fine strips. Dissolve the yeast in 250 ml of lukewarm water, stirring continuously. Mix with the flour. Then knead in the remaining 2 tablespoons of oil, the egg, and a little salt. Knead vigorously and let rise in a warm place for 20 minutes. Preheat the oven to 200°C fan/convection oven. Divide the dough into 6 equal pieces. Roll each piece out individually on a lightly floured surface, or roll out the entire dough on a greased baking sheet and press down a 1 cm high edge. Top the dough with mushrooms, tomatoes, artichoke hearts, anchovy fillets, black olives, and salami slices. Sprinkle with salt, pepper, and oregano. Cut the mozzarella into strips and coarsely grate the Gruyère. Sprinkle both on the pizza. Bake in the preheated oven for about 25 minutes, until the cheese has melted and golden brown.