Loaded homemade pizza

Ingredients

For the dough

• 300 g flour
• 5 g dry yeast
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon sour cream (15 g)
• 125 ml warm milk
• 2 tablespoons oil

For the topping

• 1 tablespoon oil
• 2 tablespoons sweet ketchup
• 70 g cured pork loin
• 230 g country-style ham
• 100 g rustic salami
• 400 g canned sliced mushrooms
• 150 g pitted black olives
• 1/2 kapia pepper
• 170 g semi-hard cheese
• 100 g cheese
• 3 eggs
• 3 tablespoons sweet ketchup
• 45 ml water
• 1/8 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme

Preparation

1. Sift the flour into a bowl, mix it with the dry yeast and leave for 15 minutes. 2. Make a well in the flour and add the egg, salt, sugar, sour cream and warm milk. Mix, add the oil and knead for 8 minutes, until the dough comes away from the bowl. 3. Cover the bowl with plastic wrap and a towel and leave the dough somewhere warm for 60 minutes, until it doubles in size. During the last 15 minutes, heat the oven to 200°C. 4. Grease a 27 × 37 cm baking pan with oil. Press the dough into the pan with your hands and prick it here and there with a fork. Spread it with 2 tablespoons of ketchup. 5. Rinse the mushrooms and leave them to drain; pit the olives and slice them. Remove the stem and seeds from the pepper, wash it and cut it into thin strips. Dice the cured pork loin, country-style ham and rustic salami. Scatter them over the dough, then add the mushrooms, olives, pepper, semi-hard cheese and cheese, grated on the large holes of a grater. 6. Beat the 3 eggs with 3 tablespoons of ketchup, the water, salt, basil, marjoram and thyme. Spoon the mixture over the pizza in several places. 7. Bake for 30 minutes at 200°C, until the crust is cooked through and the topping has set.