Salami and goat cheese pizza

Ingredients

• 1 kg flour
• 50 g fresh yeast
• 2 teaspoons sugar
• 600 ml warm water
• 1 teaspoon salt
• 6 tablespoons oil
• 8 tablespoons ketchup
• 600 g goat cheese
• 600 g double-smoked salami
• 350 g pitted olives
• 4 large tomatoes
• 600 g grated cheese
• 6 eggs
• 8 tablespoons sour cream

Preparation

1. Put the flour in a large bowl and make a well in the middle. Add the sugar, fresh yeast and 2-3 tablespoons of the 600 ml warm water, then leave for 15 minutes, until the yeast has puffed up. 2. Add the salt and oil to the flour, pour in the remaining warm water and knead until the dough no longer sticks to your hands. Cover the bowl and leave the dough to rise for 1 hour, until it has doubled in size. 3. Divide the dough in two. On a floured work surface, roll out each half and place it in a baking tray lined with parchment paper. Prick the dough in several places with a fork. 4. Divide the ketchup, grated goat cheese, sliced salami, pitted olives, sliced tomatoes and grated cheese between the two trays. Put 4 tablespoons of ketchup, 300 g goat cheese, 300 g salami, 175 g olives, 2 tomatoes and 300 g cheese on each base. 5. Beat 3 eggs with 4 tablespoons of sour cream for each tray and pour the mixture over the top. 6. Bake the trays one after the other in an oven preheated to 180°C, for 25-30 minutes each, until the topping is golden and the eggs are set.