Pan pizza with salami

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.3 3
Simple yeast dough becomes particularly tasty thanks to short browning on the stove. Spicy salami, creamy cheese and fiery peppers add the finishing touches and make this pan pizza irresistibly good.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g + some flour
  • 1/2 package Dry yeast
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS + some olive oil
  • 100 g air-dried hot salami
  • 100 g green pickled peppers
  • 125 g Mozzarella
  • 100 g Gouda
  • 1/2 can(s) (212.5 ml) Pizza sauce "oregano"
  • 2 TEASPOONS dried rosemary

Directions

  1. 1

    Mix 500 g flour, dry yeast, 1 teaspoon sugar and 1 teaspoon salt. Add 300-325 ml lukewarm water and 2 tbsp. oil. Knead everything with the dough hooks of the mixer for about 5 minutes to a smooth dough. Then knead vigorously with your hands for 2-3 minutes.

  2. 2

    Form dough into a ball, dust with a little flour, cover and leave to rise in a warm place for 1 1/2-2 hours until the dough volume has doubled.

  3. 3

    In the meantime remove the skin from the salami. Cut the salami into thin slices. Drain the pepperoni and cut into rings. Dice mozzarella, grate gouda. Grease an ovenproof pan (base 26-28 cm Ø) with oil.

  4. 4

    Preheat the oven (electric cooker: 250°C/circulating air: 225°C/gas: level 5) and switch on one hotplate to high heat. Halve the dough. Press one half in the pan to form a flat cake with a beaded rim, spread about half of the pizza sauce on top.

  5. 5

    Top with half of the salami and pepperoni. Sprinkle 1 teaspoon of rosemary on top.

  6. 6

    Fry the pizza on the stove at medium heat for about 2 minutes until golden brown. Then bake in the pan in the oven for 10-15 minutes. Remove from the pan and mix the remaining ingredients to another pizza and bake.

  7. 7

    Meanwhile, quarter the finished pizza and serve.

Nutrition Facts

KCAL
760 kcal
CARBS
94 g
FATS
25 g
PROTEINS
34 g