Ingredients
For 4 people:
For the pizza dough:
- 250g of flour
- 160g of warm water
- 1/2 glass of warm water
- 2 tablespoons of flour
- 1 tablespoon of olive oil
- 1 teaspoon of dry baker’s yeast
- 1 pinch of salt
For the topping:
- 3 onions
- 1/2 courgette
- 1 red pepper
- 1/2 can of lardons
- 1/2 uncooked merguez sausage
- 1 can of tomato sauce
- grated gruyere cheese
- dried oregano
- black olives
Instructions
1. For the pizza dough: prepare the starter by dissolving the dry yeast in warm water, add the flour, mix well with a fork to obtain a sticky dough (add a little water if necessary). Let it rest in a warm place for 15-30 minutes. While waiting for the starter to rise, prepare the pizza toppings. When the starter has doubled in size and bubbles appear on the surface, add it to a mixing bowl with the flour, salt, warm water and olive oil. Knead until you obtain a smooth dough ball. Let it rise in a warm place for 30 minutes to 1 hour.
2. Prepare the vegetables: steam the pepper (alternatively, use canned pepper) and courgette for 5 minutes, then cut them into small cubes. Peel and cut the onions into slices, sauté them in olive oil and cook over low heat for 15 minutes.
3. Roll out the dough into a circle and form a border by folding up the edges. Spread the onions, courgettes, tomato sauce, lardons, the half merguez sausage cut into pieces, and finish by adding the pepper pieces (which will brown nicely on top of the pizza). Sprinkle with dried oregano, then grated gruyere cheese. Finally, add the black olives.
To finish, bake at a high temperature of about 190°C (375°F, gas mark 6). You can place a bowl of water in the oven to create steam which will give a crispy crust to the pizza. Bake between 35-40 minutes, until the crust is golden brown.