Pizza with salami, olives and pepperoni
easy
50 mins
50 mins
Ingredients
- 7-10 Tbsp (2 round pizzas or 1 tray)
- 1/2 cube (21 g) Yeast
- 1 TEASPOON Salt
- 3 TABLESPOONS Olive oil
- 350 g Flour
- 8 Garlic cloves
- 8 зелёный перец (из банки)
- 4 Branches of rosemary
- 250 g Mozzarella cheese
- 6 TABLESPOONS pureed tomatoes
- 7-10 Tbsp Pepper
- 100 g Salami
- 100 g black olives
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Dissolve the yeast in 200 ml of lukewarm water in a bowl. Mix with salt and 2 tablespoons of olive oil, first stir in the flour in portions, then knead in until a smooth dough ball is formed. Cover the yeast dough and let it rise in a warm place for about 20 minutes. In the meantime peel and slice the garlic. Drain the pepperoni.
- 2
Wash the rosemary, dab dry and pluck roughly from the stalks. Heat 1 tablespoon of olive oil in a pan and add garlic. Fry the rosemary and pepperoni until golden brown. Drain and slice the mozzarella. Divide the dough into 2 portions. Roll out one after the other on the floured work surface (30 cm Ø). Cover 2 baking trays with baking paper. Place dough circles on top. Spread 3 tablespoons of tomato puree on each dough. Place the mozzarella on the pizza bases.
- 3
Cover 2 baking trays with baking paper. Place dough circles on top. Spread 3 tablespoons of tomato puree on each dough. Place the mozzarella on the pizza bases. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. About 10 minutes before the end of the baking time, cover the pizzas with slices of salami, roasted garlic, pepperoni, rosemary and olives
Nutrition Facts
670 kcal
66 g
33 g
26 g
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