Pizza with ham, tomatoes, olives and mung bean sprouts

Ingredients for 2 servings:

• 100 g wheat flour type 405
• 1 tbsp baking powder
• 10 g shiitake mushroom(s)
• 2 g chicken broth powder
• 50 g water, lukewarm
• 3 tbsp olive oil
• n. B. Flour for the work surface
• 1 tbsp olive oil for the baking tray
• 2 tbsp tomato paste
• 2 tbsp orange juice
• 1 pinch(s) chicken stock powder
• 2 corner(s) herbs, Italian
• 1 pinch(s) black pepper
• 5 slice(s) smoked bacon
• 4 m.-sized tomatoes
• 60 g mung bean sprouts
• 8 black olives, pitted, from the jar
• 250 g Emmental cheese, grated
• 1 pinch of chili flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

A juicy treat with a crispy, thin crust. Recipe from Piedmont, Italy.

Mix the ingredients into the dough and knead until smooth. Wrap the dumpling in foil and let it mature in the refrigerator for 1 hour. Wash the tomatoes and cut them crosswise into approximately 8 mm thick slices. Rinse the mung sprouts thoroughly and use them whole. Roll out the dough on a floured work surface into a 28 cm circle. Place it on an oiled baking sheet and bake at medium heat until the dough has set but is still white. Meanwhile, for the topping, mix the ingredients from tomato paste to pepper until smooth. The bottom side of the dough will now become the top side. Spread evenly with the tomato paste mixture. Top with 4 slices of bacon. Arrange the tomatoes on the bacon and arrange the mung sprouts on top. Sprinkle with the cheese and place the olives. Place the bottom half of a tomato, which has been cut crosswise, in the center. Sprinkle the whole thing with a pinch of crushed chili. Bake the pizza in the oven at 220°C (425°F) on a medium heat until the cheese has melted but is not browned. Remove from the oven, cut into 8 slices, and serve hot on a wooden board with a knife and fork.