Ham Pizza with Olives and Peppers
For the dough: Crumble yeast and dissolve in 5 tablespoons lukewarm water with a pinch of sugar. Mix flour with semolina and salt in a bowl and make a well in the center. Pour yeast mixture into the well, sprinkle with flour, cover and let rise 15 minutes.
Then add 160-200 ml (approximately 5 1/2 to 6 3/4 ounces) of lukewarm water and knead with hands to a smooth dough. Form into a ball, cover with a cloth and let rise for 1 hour in a warm oven.
Preheat oven to 250°C (approximately 475°F).
For the topping: Meanwhile, peel, halve and thinly slice the shallot. Cut olives into rings. Rinse bell pepper, cut in half, remove seeds and ribs and cut flesh into small cubes or strips. Wipe mushrooms with a damp paper towel, cut off stem end slightly and cut into quarters. Tear cooked ham into large pieces. Cut mozzarella into slices and tear apart into pieces.
Knead dough again, divided into four parts and roll each out on a lightly floured surface into 4 pizzas with a diameter of 26-28 cm (approximately 10-11 inches). Place on baking sheets lined with parchment paper and lightly spread with tomato paste, leaving a 3 cm (approximately 1 inch) edge. Top with ham, peppers, olives, mushrooms and shallots, sprinkle with both cheeses and immediately place into preheated oven for 15-20 minutes. Bake until the edge is crisp.
Remove from oven, place on a plate and serve immediately.