|Baked for 15 min|
1 part: Tomato spread, red bellpepper, onions and salami, mozarella and gruyere, pepper, chiliflakes, oregano
2 part: Tomato spread, mozarella, after baking 1 slice air dried bacon, rocket, pepper
3 part: Tomato spread, blanched spinach leaves spiced with onion, salt garlic, herbs and pepper, sliced hard boiled egg, mozarella
4 part: Tomato spread, onions, anchovis, olives, goat cheese, oregano, thyme, pepper.
For the tomato spread I reduced 1 small can chopped tomatoes, spiced with garlic, oregano, pepper,salt, a little sugar and 2 tablespoons tomato paste to the half.
Each part was spread with 2 tablespoons tomato sauce.
It is fun to create different toppings and it is a nice way to use up whatever has to be used up as the leftver easter egg.
I fried the onion slices and bellpepper rounds (1 onion, 1 pointed bellpepper) in a little olive oil beforehand just to get them a little softer and blanched 2 handful spinach leaves and squeezed them dry before adjusting the seasoning and placing them.
I used 1/2 knob Mozarella, 2 small slices Gruyere and 1 small round medium fresh goat cheese.
2 slices Salami
1 slice bacon
1 handful rocket
olive oil for sprinkling
Pizza dough was made out of a cup wheat sourdough and 150 g wheat flour, olive oil and salt. Mixed in the morning and stored in the fridge, adjusted to room temperature for 1 hour. The dough layer was very thin and crisp, not an american style Pizza. Therefore the oven has to be heated up to the maximum.