Spicy and juicy Pizza Diavolo with salami and okra

Ingredients for 1 servings:

• 2 tbsp, heaped soup powder (creamy mushroom soup)
• 7 tbsp wheat flour type 405
• ½ tsp black pepper
• ½ tsp nutmeg, freshly grated
• 12 tsp black cumin
• 2 tbsp olive oil, green
• n. B. Water, lukewarm
• 5 tbsp sauce (Sauce Bolgnese, ready-made product)
• 9 slices of salami
• 4 small onions, red (shallots)
• 2 m.-large tomato(s), fully ripe
• 1 tbsp marjoram, shredded
• 1 tsp instant chicken broth
• 120 g Emmental cheese, grated
• 6 okra
• 5 peppers, green, pickled, (Silesian style)
• 1 tbsp herbs de Provence
• 3 tbsp olive oil, green
• n. B. Margarine for the tray
• n. B. Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the pizza base, mix the flour with all the ingredients to form a smooth dough, adjusting the amount of water according to the flour’s ability to swell. Let the dough rest for half an hour, knead again, and roll out to fit a 24-inch pizza pan. Pierce the dough with a fork. Bake on the middle rack at 200 degrees Celsius (top heat) until brown spots appear. Remove from the oven and reduce the oven to 220 degrees Celsius (bottom heat). Top the base as follows: First, spread the Bolognese sauce on the base. Place 8 slices of salami around the edge and one in the middle. Wash the tomatoes and cut them crosswise into approximately 6 mm thick slices. Spread them evenly on the pizza. Sprinkle with marjoram. Sprinkle the instant chicken stock over the tomatoes. Spread approximately 80 g of Emmental cheese on the pizza, then top with the okra. Cut the pepperoni crosswise into approximately 1 cm long pieces and sprinkle them over the pizza. Drizzle 4 tablespoons of the pepperoni broth over the pizza. Sprinkle the remaining Emmental cheese and then the Herbes de Provence over the pizza. Finally, drizzle the olive oil over the okra pieces and bake the pizza in the preheated oven on the middle rack for 15-20 minutes.