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Venetian Pizza

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Venetian Pizza1 / 2
29/12/2012
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Preparation15 min.
Cooking25 min.
Тotal40 min.
Servings1
"We`re not going to argue oven which Italian pizza is the best, the important thing is to try all of them !"

Ingredients

  • dough - 10.6 oz (300 g) ready - made, for pizza
  • for the topping
  • tomato sauce - 3 tablespoons
  • garlic - 2 cloves, ground
  • ham - 3.5 oz (100 g)
  • sausages - 3.5 oz (100 g) wurst
  • cheese - 4.6 oz (130 g) grated
  • peppers - 1, fresh
  • eggs - 1
  • oregano - 2 to 3 pinches
  • salt - to taste
measures

How to cook

Spread the dough out thinly in a suitable tray that you've floured lightly, but well. Cover the dough with plenty of tomato sauce / paste which you've mixed with the ground garlic.

Cover the top with thinly sliced ham, sliced wurst and thin round slices of peppers. Sprinkle with a little olive oil, salt and oregano and put to bake to a light crisp.

Take it out of the oven and quickly sprinkle with grated cheese. If desired, add some olives. On top, pour on the beaten eggs, a little oregano, and return to the oven to finish baking. Serve the Venetian Pizza hot, cut into pieces.

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