To make the bread dough, first dissolve yeast and sugar in lukewarm water 310ml. Flour and semolina in a large baking bowl or on a clean surface form, hollow out a hole in the middle and fill the yeast mix. Mix everything well together until the liquid yeast is well absorbed. Then add the remaining water and gradually incorporate everything together well to make a moist dough. Knead the dough for five minutes and roll it back and forth. Then dust both hands and the surface of the dough with flour and form a circle with the dough. Put it on a baking tray, cut it deeply with a kitchen knife and let it rest until the dough has doubled in size.
And now for the tomato sauce: fry the garlic in olive oil, add the tomatoes, let them bubble and simmer for about 10 minutes. For the right taste, add spices and basil to the sauce.
When the dough has reached the right size, squeeze the air out of the dough for about a minute.
Then it is time to roll out the dough into an unevenly narrow shape and spread it evenly on a large baking tray. Preheat the oven to 200 °C.
Cut off the mushrooms, blunzen and bacon and fill them into a sufficiently large bowl. Separate the sausages into small meatballs and place them with the tomatoes in the baking dish. Drizzle with olive oil and season with pepper & salt.
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