Pizza with Bresaola
- For the crust
- 200 grams
- 10 grams
- 2 tablespoons
- ¼ teaspoon
For the crust: Mix the yeast with 2 tablespoons of warm water until smooth. Stir in two tablespoons of flour. Let rest at room temperature. Cover and let sit for 30 minutes. Mound the remaining flour on the table or in a bowl. Make a well in the middle. Add the yeast, egg yolk, olive oil, and salt with 1/8 liter (approximately 1 cup) of water to the well. Knead vigorously into a ball and let rest, covered in a warm place for 1 hour.
For the topping: Drain the pearl onions and rinse the tomatoes. Stir the tomato paste with the ketchup, water and herbs until smooth. Add water if the mixture is too thick.
Divide the dough in half and roll out on a floured surface. Place on lightly oiled pizza pans and spread with the tomato mixture. Sprinkle with the grated Emmentaler cheese and grumble with the Gorgonzola. Cover each pizza with 6 slices of Bresaola. Cover with the onion, tomatoes, and chopped basil. Season with salt and pepper. Sprinkle with Parmesan and bake in a preheated oven for about 20-30 minutes at 180°C (approximately 350°F).