← All recipes

🍕 Salami and Artichoke Pizza

477 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 350 g flour
• 50 g fine semolina
• 1 tsp salt
• 250 g mushrooms
• 1 shallot
• 2 garlic cloves
• 100 g puréed tomatoes
• 200 g poultry salami (20 slices; lactose-free)
• 15 artichoke hearts (jar)

Instructions

1. 1. Dissolve the yeast in three tablespoons of lukewarm water.
2. 2. Mix flour, semolina, and salt in a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Pour the yeast mixture into the well.
5. 5. Add 180 milliliters of lukewarm water.
6. 6. Knead everything into a smooth dough.
7. 7. Let the dough rise covered for 45 minutes.
8. 8. Wash the mushrooms and slice them.
9. 9. Peel the shallot and the garlic.
10. 10. Finely chop the shallot and garlic.
11. 11. Divide the dough into four equal pieces.
12. 12. Dust the work surface with flour.
13. 13. Roll each piece of dough into a circle about 26 centimeters in diameter.
14. 14. Place the dough bases on baking sheets lined with baking paper.
15. 15. Spread the bases very thinly with puréed tomatoes.
16. 16. Sprinkle the chopped shallot and garlic over the tomatoes.
17. 17. Top the pizzas with salami, mushrooms, and artichoke hearts.
18. 18. Preheat the oven to 220 degrees (convection 200 degrees, gas level 3 to 4).
19. 19. Bake the pizzas one after the other for 10 to 15 minutes.

Nutrition per serving

• kcal: 477
• Protein: 31 g · Fett/Fat: 5 g · Carbs: 77 g