Salami-Mozzarella Pizza

Ingredients for 4 servings:

• 250 g wheat flour
• 130 ml milk
• 40 ml olive oil
• 1 tsp sugar
• 1 tsp dry yeast
• 1 handful of sunflower seeds
• 1 pinch of salt
• 1 can of tomatoes, chopped
• 1 small onion(s)
• 2 clove(s) garlic, squeezed
• 10 cherry tomatoes
• e.g. salami, sliced
• 1 ball of mozzarella
• ½ pack of cheese (Emmental), grated
• 2 tbsp tomato paste
• salt and pepper
• oregano
• basil
• Paprika powder, sweet
• chili flakes
• possibly tomato ketchup

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Wash your hands! Now mix the dough ingredients together in a bowl and knead vigorously. If the dough sticks to your fingers, simply dust with a little flour. Once the dough is well kneaded, you can shape it into a ball or something similar. Cover the bowl and dough and place it in warm water for 30 minutes to allow the dough to rise a little. Peel and finely dice the onion. Now cook the diced onion with the crushed garlic in a little olive oil until translucent. I add a little salt and pepper straight away. Add the can of chopped tomatoes to the onions. Add a little salt and pepper and stir well. Then add 2 tablespoons of tomato paste and a few basil leaves. Let the whole thing simmer over medium heat for about 10 minutes and finally season with salt, pepper, oregano, sweet paprika, and chili flakes. If desired, add a little tomato ketchup. Roll out the dough on a baking sheet lined with baking paper. Now brush the sauce onto the dough. Distribute the salami slices (or slices, if desired). Arrange the cherry tomatoes, also sliced, over the baking sheet, and do the same with the mozzarella. Sprinkle with salt and oregano. Place the whole thing in a preheated oven at approximately 180 degrees Celsius (convection oven). After about 20 minutes, sprinkle the Emmental cheese into the gaps between the mozzarella. Leave in the oven until the cheese melts and the edges are golden brown.