American salami pizza

For 8 pieces
  • 250 g flour
  • 1 (7 g) Bag of dry yeast
  • Salt
  • 1 TL dried Italian herbs
  • 7 EL Oil
  • 1 medium-sized onion
  • 1 EL white wine vinegar
  • 4-5 EL freshly squeezed orange juice
  • 2 EL brown sugar
  • 100 g strained tomatoes
  • 3 EL Tomato Ketchup
  • Cayenne pepper
  • 250 g red and yellow cherry tomatoes
  • 8-10 slices Bacon (breakfast bacon)
  • 60 -75 g Salami in thin slices
  • 1/2 Bundle Chives
  • flour
  • fat
75 minutes
easy
1.
Preparation: For the dough, mix the flour, yeast, 1/4 teaspoon salt and herbs in a mixing bowl. Add 5 tablespoons of oil and 125 ml of lukewarm water and knead everything with the dough hook of the hand mixer. Then knead again with your hands to form a smooth dough. Cover and let rise in a warm place for about 30 minutes. In the meantime, peel the onion and dice it finely. Heat 1 tablespoon of oil in a small saucepan, fry the onion until translucent and deglaze with vinegar and orange juice. Stir in sugar, tomato sauce and ketchup and season with salt and cayenne pepper. Approx. Simmer for 5 minutes until thick and season again with salt, cayenne pepper and possibly a little vinegar. Allow to cool slightly. Wash the cherry tomatoes, pat dry and cut in half. Heat 1 tablespoon of oil in a pan and leave the bacon in portions until golden brown. Knead the yeast dough briefly again, roll out on a floured work surface into a circle (28 cm Ø) and place in a greased pizza pan. Place half of the bacon slices on the pizza base and pour the barbecue sauce over them. Spread the tomatoes and salami on top and season with salt and pepper. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes. 5 minutes before the end of the baking time, roughly crumble the remaining slices of bacon and sprinkle over the pizza. Wash the chives, pat dry and cut into fine rolls. Sprinkle over the finished pizza and serve immediately
1 piece approx.:
  • 280 kcal
  • 1170 kJ
  • 7 g protein
  • 15 g fat
  • 29 g carbohydrates

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