Pizza with Ham and Vegetables
- For the dough
- 350 grams Rye flour
- 500 grams Pastry flour
- 4 tsps salt
- 3 packets Dry yeast
- 14 Tbsps olive oil
- For the toppings
- 800 grams Broccoli
- 4 red Bell pepper
- 3 cans pickled Artichoke hearts (250 grams or 1/2 pound)
- 2 cans crushed tomatoes (about 250 grams or 1/2 pound)
- freshly ground peppers
- 8 tsps dried oregano
- Pastry flour (for working the dough)
- 400 grams cooked ham (slices)
- 150 grams green, pitted Olives
- 6 tsps chopped thyme
- 2 Tbsps olive oil
- 4 scoops Mozzarella (about 125 grams or 1/4 pound)
Preheat the oven to 220°C (approximately 425°F).
For the dough, mix the two flours with the salt and dried yeast in a bowl. Stir in 650 ml (approximately 2 3/4 cup) lukewarm water with the olive oil. Process everything together with the dough hook of an electric hand mixer until smooth. Sprinkle the dough with flour, cover and let rest for about 30 minutes in a warm place.
For the toppings, rinse and trim the broccoli, divide into florets and blanch for 2 minutes in plenty of boiling salted water. Drain, immediately plunge into cold water, then drain well. Rinse the peppers, cut in half, remove the seeds and ribs and cut into small pieces. Drain the artichoke hearts. Halve as needed, depending on size. Season the crushed tomatoes with salt, pepper and oregano.
Divide the dough into 4 equal portions, knead briefly on a lightly floured surface and roll out. Arrange on 4 greased pizza pans. Spread the tomato mixture on the surface. Cut the ham into large pieces. Spread the broccoli, peppers, artichokes, ham and olives on top of the dough, sprinkle with thyme and drizzle with olive oil. Cut the mozzarella into slices and distribute on the pizzas. Bake in the preheated oven for about 15-20 minutes. Remove from the oven and serve immediately, cut into slices.