Thin-crust pizza

Name: Thin-crust pizza
Ingredients: 500 g flour; 7 g dry yeast; 1 tablespoon sugar; 1 teaspoon salt; 3 tablespoons olive oil; 250 ml lukewarm water; 100 g salami (half a sausage); 100 g pressed ham; 75 g pepper (half a pepper); 60 g tomato (half a tomato); 35 g onion (a quarter of an onion); 150 g Emmental cheese; 150 g mozzarella cheese; 100 g ketchup

Pasta/Pizza - Thin-crust pizza by Anisoara M. - Recipia

Thin-crust pizza is stretched out with your fingers, and it takes 20-25 minutes to bake. In this homemade version with salami, the crust stays fluffier if you don't press it until it's very thin, and the cheeses melt over the vegetables and ham. I leave the edge a little thicker than the center. Prep: 25 minutes. Cook: 25 minutes. Rest: 60 minutes. Total time: 110 minutes. Serves: 8. About 460 kcal and 19 g protein per serving.

Ingredients

For the dough

500 g flour
7 g dry yeast
1 tablespoon sugar
1 teaspoon salt
3 tablespoons olive oil
250 ml lukewarm water

For the topping

100 g salami (half a sausage)
100 g pressed ham
75 g pepper (half a pepper)
60 g tomato (half a tomato)
35 g onion (a quarter of an onion)
150 g Emmental cheese
150 g mozzarella cheese
100 g ketchup

Preparation

1. Dissolve the yeast in 50 ml of lukewarm water with the sugar and 2 tablespoons of flour. Stir until there are no lumps. 2. Put the remaining flour in a bowl, add the salt and stir. Make a well in the middle, pour in the activated yeast and gradually mix in the remaining 200 ml of lukewarm water. Add the oil and knead until you have an elastic dough that doesn't stick to your hands. 3. Cover the bowl and leave the dough to rise for about 60 minutes, until it has doubled in size. 4. Divide the dough in two. Stretch each piece into a rectangle with your fingers, then put the crusts on baking trays. 5. Cut the salami, ham, pepper, tomato and onion into pieces. Spread 35 g of ketchup over each crust, then divide the salami, ham, pepper and onion between them. Arrange the thin tomato slices on top, along with the Emmental and mozzarella, then spoon 15 g of ketchup over each one. 6. Bake at 220°C for 20-25 minutes, until the edges are browned and the cheese has melted.

Notes

For a meat-free version, I replace the salami and ham with 200 g of sliced mushrooms; the dairy stays, and the crust contains gluten. The pizza keeps in the fridge for up to 3 days and can be quickly reheated in a covered pan. Drier mozzarella releases less liquid, and thinly sliced pepper softens as it bakes. The thin crust reminds me of a toasted flatbread, except the edge is airier. I cut it into slices and serve it with a green salad.