Four Cheese Pizza with Fresh Salsa and Salami Pizza

Ingredients:

Pizza dough

• 1 teaspoon active dry yeast
• 4 cups of wheat flour
• 1 teaspoon coarse salt
• 1/3 cup olive oil, plus more for greasing the bowl

Toppings for Four Cheese and Salami Pizzas

• 1/2 - 3/4 cup store-bought or homemade pizza sauce (see recipe below)
• 340 g thinly sliced ​​fresh mozzarella
• 1 cup chopped pepperoni sausage
• 2 tbsp. l. olive oil
• Salt and ground black pepper
• 1 can (100 g) pesto
• 340 g thinly sliced ​​mozzarella
• 110 gr. grated fontina cheese
• 110 g crumbled goat cheese
• 1/4 tbsp. grated pecorino romano cheese

Salsa

• 1/4 cup olive oil
• 5 crushed cloves of garlic
• 0.5 l red grape tomatoes, cut into halves lengthwise
• 0.5 l yellow grape tomatoes, cut into halves lengthwise
• 1 tbsp balsamic vinegar
• 16 fresh basil leaves, chopped, plus more as needed
• Salt and ground black pepper

Pizza sauce

• 1 - 2 tbsp. l. olive oil
• 3 crushed cloves of garlic
• 1 medium onion, finely chopped
• 1/2 cup chicken broth
• 3 cans (425 g) of tomato pulp
• Salt and ground black pepper
• A pinch of sugar
• 1 teaspoon dried oregano
• 8-10 chopped fresh basil leaves

Preparation:

1. For the test: Add yeast to 1.5 cups of warm, but not cool, water.
   
   In a stand mixer fitted with a shortcrust pastry attachment, combine the flour and salt. Add the olive oil at low speed and mix well. Add the dissolved yeast and mix well.
   
   Lightly grease a separate bowl with olive oil and transfer the dough into it. Form it into a ball and turn it over to coat the surface with oil. Cover the bowl tightly with plastic wrap and let it rise for at least an hour or up to 3-4 days in the refrigerator.
2. Preheat oven to 260°C.
   
   To prepare the pizza dough: Divide the dough into two equal parts. Roll one part as thinly as possible and place it on a baking sheet. Repeat with the other part.
   
   For pepperoni pizza: Spread the sauce on the pizza crust. Top with slices of mozzarella and pepperoni.
   
   For the Four Cheese Pizza: Drizzle the base with olive oil, season with salt and pepper. Place a jar of pesto on the dough and spread it evenly. Add mozzarella, fontina, goat cheese, and pecorino romano.
3. Bake both pizzas until the crust is browned and the cheese is bubbling, 12 to 15 minutes.
   
   Salsa (Tomato and Basil Salad): While the pizza is in the oven, heat the olive oil in a small skillet over medium-high heat. Add the garlic and gently sauté, stirring, for about a minute. Remove from the heat before the garlic begins to brown (it may be golden). Pour the mixture into a bowl and let cool slightly. Add the tomatoes, balsamic vinegar, and some salt and pepper to the bowl. Stir, then taste and add more basil and a little salt if needed.
   
   Top the Four Cheese Pizza with tomato and basil salsa. Slice and serve.
   
   Pizza sauce: Heat a saucepan over medium-high heat, add about a tablespoon of olive oil, add the garlic and chopped onion, and stir. Cook until the onion is soft, 4-5 minutes.
   
   Pour in the chicken broth, stirring to deglaze the bottom of the pan. Heat until the liquid has reduced by half. Add the tomato pulp and stir. Season with salt and pepper to taste and add a pinch of sugar. Add the dried oregano and basil. Reduce heat to low and simmer for 30 minutes.