Pizza

350 g flour
½ yeast cube, crumbled
2¼ dl lukewarm water
1 tbsp olive oil
1 tsp salt
	Mix the flour and yeast together in a bowl, add the lukewarm water, olive oil and salt, then knead to a smooth dough. Put the dough into a bowl, cover it with a damp cloth and leave it at room temperature until it has doubled in volume (1–1½ hours).
	Roll the dough out, cover the original baking tray with baking parchment and put the dough on it.

120 g tinned plum tomatoes, stalks removed
2 slices of boiled ham, in strips
4 marinated artichoke hearts, halved
5 black olives, pitted, halved
2 large mushrooms, sliced
Oregano
Pepper
150 g mozzarella, finely sliced
	Use a fork to crush the plum tomatoes up, drain them in a sieve and spread them evenly across the surface of the dough. Arrange the ham, artichokes, olives and mushrooms on top, season with oregano and pepper, then lay the mozzarella slices on top, evenly spread out.
	Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2. Press OK to continue. PizzaPlus 200 °C, 25 minutes.

Original baking tray

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