Pizza with Smoked Pork, Capers, Tomatoes
- For the dough
- 10 grams Yeast
- 1 pinch sugar
- 200 grams Pastry flour
- 100 milliliters lukewarm water
- 3 tablespoons olive oil
- 1 teaspoon salt
For the dough: Dissolve the yeast in the water with the sugar and stir until smooth. Add the flour, olive oil, and salt and knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 2 balls and roll out each to about 22-26 cm (approximately 9-10 inches) in diameter. Leave the edge slightly thicker to allow for a crust. Place the pizza on 2 greased baking sheets.
For the toppings: Blanch the tomatoes and peel. Cut into small pieces and season with salt and pepper. Spread over the pizza. Cut the spring onions into thin rings. Cut the pork into strips and drain the capers and olives. Mix the mozzarella with the other shredded cheese. Set 3-4 tablespoons of the cheese aside. Spread the remaining cheese over the dough and drizzle with olive oil. Top with the onions, capers, olives, and pork. Sprinkle with the remaining cheese. Bake in a preheated oven at 220°C (approximately 425°F) for about 10 minutes. Cover with cilantro leaves and bake another 5-10 minutes.