Pizza with three different kinds of toppings

Name: Pizza with three different kinds of toppings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 300 g Flour; 1 egg (size M); 7-10 Tbsp Salt; 5 TABLESPOONS Olive oil; 1 Onion; 1 small clove of garlic; 2 stem(s) Basil; 1 TEASPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 red onion; 1–2 Figs; 80 g Artichokes (canned); 7-10 Tbsp 1/2 81-g can of tuna; 2 Anchovy fillets; 50 g Pecorino cheese; 50 g Gouda cheese; 50 g Fresh goat cheese; 30 g Rocket; 4 Stem(s) Thyme; 10 small thin slices of Coppa ham; 4 Pepperoni; 10–12 Caper apples; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
300 g Flour
1 egg (size M)
7-10 Tbsp Salt
5 TABLESPOONS Olive oil
1 Onion
1 small clove of garlic
2 stem(s) Basil
1 TEASPOON Tomato paste
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 red onion
1–2 Figs
80 g Artichokes (canned)
7-10 Tbsp 1/2 81-g can of tuna
2 Anchovy fillets
50 g Pecorino cheese
50 g Gouda cheese
50 g Fresh goat cheese
30 g Rocket
4 Stem(s) Thyme
10 small thin slices of Coppa ham
4 Pepperoni
10–12 Caper apples
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 125 ml of lukewarm water. Put flour, egg, 1 pinch of salt and 4 tablespoons of oil in a bowl. Add the yeast mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes
2
Peel and finely chop the onion. Peel garlic and chop finely. Wash basil, shake dry and chop the leaves finely. Heat 1 tablespoon of oil in a saucepan. Fry onions and garlic briefly over medium heat. Stir in tomato paste and steam briefly. Add the tomatoes and simmer for 15-20 minutes. Remove from heat, season with salt, pepper and a little sugar. Add basil and let cool off
3
Peel the red onion and cut into thin rings. Wash, clean and slice the figs. Drain artichokes and cut into slices. Drain tuna. Cut anchovy fillets into small pieces. Slice pecorino thinly. Grate Gouda. Chop/crumble goat cheese. Clean and wash the rocket and drain well. Wash thyme and shake dry
4
Cut the dough in half. Roll out dough balls on a floured work surface (approx. 27 cm Ø) and place on 2 baking trays lined with baking paper. Cover and leave to rise for a further 20 minutes
5
Cover 1/3 of each pizza with artichoke slices, coppa, anchovies, pepperoni and 2/3 of the pecorino. Cover 1/3 with tuna, caper apples, onion rings and Gouda. Cover the last 1/3 with figs and goat cheese. Bake the pizzas one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until golden brown. Finally, place the rocket on the 1/3 with the figs, spread thyme on the 1/3 with capers and spread the remaining pecorino on the pepperoni
6
Waiting time approx. 45 minutes