Name: Yogurt dough pizza with salami, olives and bell pepper
Yield: 1 sheet pan
Cuisine: Italian
Ingredients: 1 glass Plain yogurt; as needed Water; 7 cups All-purpose flour; 1 tbsp Active dry yeast; 5 tbsp Sunflower oil; 1 tbsp Granulated sugar; 1 tsp Salt; 500 g Salami (3 kinds); 100 g Hard cheese; 10–15 Olives; 3–4 tbsp Mayonnaise; to taste Ketchup; 3 Tomatoes; 1 Onion; 1 Bell pepper

Instructions

Tip: tap a step to mark it as done.

Mix the yogurt with the salt, sugar and oil. Heat the water to 35 °C (95 °F) and stir in the yeast. Let the yeast activate for 5–8 minutes, then combine it with the yogurt mixture. Add the sifted flour and knead into a dough.
Cover with a kitchen towel and let rise for 40–45 minutes, until doubled in size.
Meanwhile, cut all the topping ingredients into pieces. Grease a sheet pan and stretch the dough onto it into the desired shape. Season lightly with pepper, spread with ketchup, and top with the salami, bell pepper, tomatoes, onion, olives and mayonnaise. Grate the cheese over the top.
Bake at 200 °C (400 °F) for 35–45 minutes and serve.

Tip: If the yeast dough springs back as you stretch it on the sheet pan, let it rest for a few minutes before stretching it into place with your fingers. This lets the gluten relax so the dough can reach the corners.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 280 kcal
Protein: 9.6 g
Carbohydrates: 31 g
of which sugars: 2.0 g
Fat: 13 g
of which saturates: 4.0 g
Fiber: 1.5 g
Salt: 1.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pizza z jogurtového cesta so salámou, olivami a paprikou