Pizzas with Artichokes and Salami
- For the dough
- ¼ cube
Yeast (10 grams or approximately 1/2 ounce)
- 1 pinch
- 220 grams
- 4 tablespoons
- 1 teaspoon
For the dough, crumble the yeast into a bowl and stir with about 100 ml (approximately 1/2 cup) of lukewarm water and the sugar until smooth. Add the flour, olive oil and salt and knead to make a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 2 balls. Roll out on a lightly floured surface into circles about 22-26 cm (approximately 9-10 inches), with slightly thicker edges. Place on a greased baking sheet.
Prepare the toppings as follows and arrange on the dough.
Preheat the oven to 220°C (approximately 425°F).
Drain the artichoke hearts and cut into quarters.
Rinse the pepper, cut in half, remove the seeds and ribs and cut into strips.
Peel the onions and cut into wedges.
Peel and halve the garlic. Blanch the onions and garlic in boiling salted water for about 1 minute. Rinse in cold water and drain.
Cut the olives in half.
Distribute all the ingredients on the dough, drizzle with olive oil and sprinkle with red pepper flakes. Bake for approximately 8-10 minutes in the preheated oven. Slice and serve while still warm.