Pizza

260 g white flour

15 g yeast

fresh, crumbled

165 ml water

lukewarm

1 tbsp olive oil

1 tsp salt

Mix all the ingredients together and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1–1.5 hours until double in volume.

300 g peeled plum tomatoes

tinned

2 slices of ham

cooked

4 artichoke hearts

pickled

5 olives

black, pitted

2 champignons

large

150 g mozzarella

Salt

Pepper

freshly milled

oregano

dried

(Pre-)heat cooking space to 250 °C with PizzaPlus

Crush the plum tomatoes with a fork and drain in a sieve. Reduce the plum tomatoes to about 150 g in weight. Season the sauce with salt, pepper and oregano.

Cut the ham into strips. Quarter the artichoke hearts and halve the olives. Slice the champignons. Finely slice the mozzarella.

Roll the dough out to the size of the baking tray and place it on the lined baking tray.

Spread the tomato sauce, ham, artichokes, olives and champignons evenly over the dough. Season with oregano and pepper.

Spread the slices of mozzarella evenly over the top. Put the tray into the preheated cooking space. Bake.

Put the pastry in

PizzaPlus 250 °C for 9 Mins