Pizza with Mascarpone and Salsicce

For the pizza with mascarpone and salsicce, first prepare the pizza dough. For the pizza dough, put the flour in a deep bowl.

With your hand, make a small pit in the middle and crumble the yeast into it. Sprinkle with sugar and a little flour.

Then pour a little lukewarm water and cover the surface of the water with flour. When this flour cover curves upwards and the flour shows clear cracks, which is usually the case after 15 minutes at the latest, the yeast has started to ferment.

Knead well together with the remaining water and after about a minute add the salt.

Continue kneading with the machine until the dough has clearly developed into a firm mass (after about 5 minutes).

If it is too dry, add a little water and knead. If it sticks too much, add a little flour. Continue kneading by hand until the dough is a really compact, smooth and elastic ball.

Then let rise again in a bowl covered with a kitchen towel for about 45 minutes. Knead well again and roll out for topping.

While the dough is rising, peel and slice the salsicce paper-thin. Mix with chopped basil leaves and the mascarpone.

Put the peeled tomatoes in a bowl and mash. Season with salt, pepper, chopped garlic and oregano.

Strain the peeled tomatoes, puree and season with dried oregano, salt and pepper.

Spread the pizza dough patties with the tomato sauce. Cut the mozzarella into very small pieces and sprinkle on top. Finally, spread the mascarpone-salsicce mixture on top and drizzle with a little olive oil.

Bake the mascarpone and salsicce pizza at 220 degrees for about 12-15 minutes.

Preparation Tip:

If you like you can still brush the edge of the pizza with mascarpone and salsicce to taste with olive oil.

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