- 250 grams Pastry flour (plus more for the work surface)
- 1 teaspoon Sugar
- 1 Salt
- ½ cube Yeast (20 grams)
- 2 tablespoons Olive oil (plus more for the pizza pan)
- 100 grams Ketchup
- 1 teaspoon Oregano
- 1 tablespoon finely chopped Basil
- freshly ground Pepper
- 2 Tomatoes
- 200 grams smoked Sausage
- 2 small red Chile peppers
- 150 grams grated Cheese (such as Emmentaler)
In the bowl of an electric mixer fitted with the dough hook, stir the yeast and the sugar into 120 ml (approximately 1/2 cup) of lukewarm water until smooth. Add the flour, oil and salt and knead with the dough hook until smooth and elastic (if necessary add a little flour or water). Cover and let rise in a warm place for 45 minutes.
Rinse and slice the tomatoes. Slice the sausage.
Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop.
Preheat the oven to 250°C (approximately 475°F). Grease a pizza pan.
Roll the dough on a floured surface and place on the pizza pan. Brush the dough with ketchup and sprinkle with the chopped chilies, herbs and freshly ground pepper. Spread the slices of sausage on the pizza and top with tomato slices. Sprinkle with cheese and bake until the crust is crisp and the cheese has melted, 12-15 minutes.