TIME: 45 min
SERVINGS: 1 medium baking tray
DIFFICULTY: 3

Ingredients:

For the Dough:

• 13 g fresh yeast or 1 sachet instant dry yeast
• 300 ml lukewarm water
• 500 g strong flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp Almopia chilli flakes or hot chilli flakes
• 1 tbsp Tabasco
• 1 tbsp olive oil

For the Sauce:

• 2 tbsp olive oil
• 1 garlic clove
• Pulp from 4-6 ripe fresh Pomodoro tomatoes, peeled, or 400 g tomato passata
• 1 tbsp smoked paprika
• Salt, to taste
• Pepper, to taste
• 3-4 tbsp fresh basil or oregano leaves

For the Pizza:

• 1 tbsp olive oil for the baking tray
• 1 hot chilli pepper, chopped
• 4 slices of Evrytania prosciutto
• 100 g sucuk, thinly sliced
• 100 g spicy Drama sausage
• 4 thin slices of pastirma
• 250 g aged spicy graviera cheese, grated
• 1 hot chilli pepper, chopped
• 4 fresh mozzarella balls, sliced
• 1 cup rocket leaves

Method:

For the Dough:

Dissolve the yeast in lukewarm water in a bowl.
In a separate large bowl, add the flour and gradually incorporate the yeast mixture, followed by the sugar, salt, chilli flakes, Tabasco, and olive oil.
Knead in the bowl for about 5 minutes until the dough becomes soft and elastic.

For the Sauce:

Heat the olive oil in a saucepan, add the garlic, and sauté for 1-2 minutes to infuse the oil.
Add the tomato pulp or passata, smoked paprika, salt, pepper, and some of the fresh basil leaves.
Simmer for 5 minutes, remove the garlic, and let the sauce cool.

For the Pizza:

Preheat the oven to 180°C and lightly grease a medium baking tray.
On a lightly floured surface, roll out the dough into a round shape and place it onto the tray.
Spread the tomato sauce evenly over the dough, then scatter the prosciutto, sucuk, spicy sausage, pastirma, graviera cheese, and chopped chilli pepper on top.
Bake for approximately 20 minutes.
Towards the end of baking, add the mozzarella slices.
Remove from the oven, garnish with fresh rocket leaves, and serve.