Peasant Pizza

Sift the flour into a large enough bowl and whisk with the salt. Stir the yeast with the sugar until liquid. Add the lukewarm water and olive oil. Meanwhile, knead everything for a good five minutes to form a smooth, elastic dough. Place the dough in a baking bowl covered with a wet dishcloth and leave to rise in a warm place for forty-five minutes.

Preheat the oven to 225 °C for at least fifteen minutes.

Chop the parsley and basil. Add to the ricotta form. Add egg, season and mix well,

Grate all the cheeses on the rösti grater.

Knead the risen dough repeatedly. Then roll out into a patty and place on a baking tray. Spread the ricotta mixture evenly over it. Sprinkle the cheese on top. Top with the salami slices.

Meanwhile, bake the pizza in the heated oven on the lowest rack at 225 degrees for twenty to twenty-five minutes.

Bring to the table very hot.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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